DOWN-HOME CAJUN SHRIMP ETOUFFEE RECIPE
My easy to make Shrimp Etouffee is perfect for that special date night or to make any night a special occasion!
Provided by Chef Dennis Littley
Categories Entree
Time 1h15m
Number Of Ingredients 21
Steps:
- Add the shrimp shells and scraps of onion and celery to a small saucepot with a little olive oil to saute and cook for a few minutes
- then add the sliced lemon and chicken broth. Bring to a boil, reduce the heat to a low simmer for 20 minutes. Add more water if necessary to keep the stock close to 1 ½ cups
- Strain the solids from the broth and set aside.
- Melt the butter in a large saucepan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and reduce the heat to simmer. Continue to simmer until the roux turns dark brown, about 10 minutes.
- Add the onion, celery, and peppers to the roux and cook until tender, about 8-10 minutes.
- Add the garlic and thyme and cook for a minute.
- Whisk in the broth
- Add the tomatoes and seasoning, reduce heat to low and simmer for 20 minutes.
- Season with hot sauce and sea salt to taste.
- Dry the peeled shrimp with paper towels
- Mix some of your seasoning (or paprika if you don't want heat) and chopped parsley with your towel-dried shrimp. Toss the shrimp with the seasoning.
- Heat another saute pan over medium-high heat. Add a little oil to the pan and add the seasoned shrimp
- Saute the shrimp quickly and cook until just done so they stay moist and tender. You want to get color into the shrimp so it's okay if they seasoning burns a little.
- Place white rice in center of bowl, add Etouffee Sauce around rice, place cooked shrimp on top
- Garnish with parsley and green onions
Nutrition Facts : Calories 804 kcal, Carbohydrate 93 g, Protein 39 g, Fat 33 g, SaturatedFat 16 g, Cholesterol 275 mg, Sodium 2166 mg, Fiber 10 g, Sugar 11 g, TransFat 1 g, UnsaturatedFat 14 g, ServingSize 1 serving
CRAWFISH ETOUFFEE
Provided by Emeril Lagasse
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 19
Steps:
- In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
- Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
- Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
- Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.
CRAWFISH ETOUFFEE
I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. -Tamra Duncan, Lincoln, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil., Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 187mg cholesterol, Sodium 579mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.
CHICKEN ÉTOUFFéE
Steps:
- Gather the ingredients.
- In large skillet , melt butter and oil together over medium heat.
- Add vegetables and stir.
- Meanwhile, cut chicken breasts into 3 pieces each.
- Dredge in a mixture of the flour, cayenne pepper, and the seasoning blend.
- Remove vegetables from skillet and set aside on a plate.
- Add coated chicken to the skillet along with any remaining flour mixture; cook and stir until browned, about 5 to 6 minutes. The flour and the chicken should both be brown.
- Return vegetables to skillet along with chicken broth, tomatoes, and tomato paste.
- Bring to a boil, then reduce heat and simmer for 10 to 15 minutes or until chicken is cooked and sauce is thickened.
- Add shrimp to the skillet; simmer for 3 to 5 minutes longer until shrimp curl and turn pink.
- Serve over hot cooked rice and garnish with chopped scallion. Enjoy!
Nutrition Facts : Calories 384 kcal, Carbohydrate 13 g, Cholesterol 209 mg, Fiber 2 g, Protein 50 g, SaturatedFat 4 g, Sodium 1178 mg, Sugar 4 g, Fat 14 g, ServingSize 6 servings, UnsaturatedFat 0 g
CLASSIC SHRIMP ÉTOUFFéE
Steps:
- Gather the ingredients.
- First, clarify the butter. Melt the butter in a heavy saucepan over low heat. Let it simmer until the foam rises to the top.
- Once the butter stops making crackling noises and there is no longer any foam rising to the top, remove it from the heat and let it cool slightly.
- Most of the solids will be on the bottom. Skim off any foam with a spoon. Strain through a cheesecloth-lined strainer.
- After clarifying the butter, you will have about 4 to 5 tablespoons for the roux.
- Put the clarified butter in a Dutch oven or large heavy saucepan. Heat over medium-low heat and add the flour.
- Cook, whisking constantly, until the roux is golden brown, about the color of peanut butter.
- Add the chopped onion, celery, bell pepper, and garlic to the roux and continue cooking, stirring frequently, until the onion is translucent, about 10 to 12 minutes.
- Add the clam juice or shrimp stock and diced tomatoes, along with 1 tablespoon of the Creole seasoning, ground black pepper, and bay leaf. Bring to a boil. Reduce heat to low and simmer for 30 to 45 minutes or until the vegetables are softened.
- If the sauce mixture seems too thick, thin it with a little more clam juice, shrimp stock, or some chicken broth. Taste and add more Creole seasoning and salt, as needed.
- Add the shrimp and continue cooking for about 3 to 4 minutes or until the shrimp are cooked through.
- For each serving, put a big scoop of rice in the center of a deep plate or shallow bowl. Spoon the shrimp étouffée around the rice. Sprinkle with a little fresh chopped parsley or green onion tops. Serve with a simple tossed salad and crusty French bread or rolls.
Nutrition Facts : Calories 402 kcal, Carbohydrate 29 g, Cholesterol 322 mg, Fiber 3 g, Protein 40 g, SaturatedFat 9 g, Sodium 1441 mg, Sugar 4 g, Fat 14 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
SHRIMP ETOUFFEE
Shrimp Etouffee! This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Serve it over rice for a true Cajun meal!
Provided by Hank Shaw
Categories Dinner Comfort Food Cajun Creole New Orleans Shrimp
Time 2h
Yield 6
Number Of Ingredients 23
Steps:
- Make the shrimp stock: Pour 2 quarts of water into a pot and add all the shrimp stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine-meshed sieve into another pot set over low heat. You will only need about 2 cups of stock for this recipe. Use the leftover stock for soup, risotto, etc. It will last in the fridge for a week or frozen for up to three months.
Nutrition Facts : Calories 317 kcal, Carbohydrate 12 g, Cholesterol 320 mg, Fiber 2 g, Protein 38 g, SaturatedFat 2 g, Sodium 2200 mg, Sugar 2 g, Fat 13 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
CRAWFISH ETOUFFEE
Steps:
- In a large saute pan, melt butter over high heat. When butter just begins to brown, add crawfish and garlic, saute for 2 minutes. Add sauce, reduce heat and simmer 3 minutes Add hot pepper sauce, to taste. Serve over Rice Pilaf and garnish with green onions.
- In a heavy-bottomed 8-quart saucepot on high, heat oil until just smoking. Whisk in flour, reduce heat, and stir constantly until a peanut butter colored roux develops. Add onion, green pepper, and celery; stir in and cook while stirring occasionally for 5 minutes. Stir in garlic, cayenne, white pepper, and thyme. Cook 3 minutes. Slowly whisk in the stock, then tomatoes. Bring to simmer and cook 20 minutes, skim to remove foam as needed. Season, to taste. Remove from heat, cover and hold for later.
- In a heavy weight 4-quart saucepot, melt butter over medium heat. Add diced peppers, stir and cook 5 minutes. Stir in garlic, cayenne, white pepper, and thyme and cook 2 minutes. Add hot stock and bring to a boil. Stir in rice, reduce to simmer, cover, and cook 15 to 20 minutes, or until rice in just tender. Remove from heat, fluff rice with a fork, and adjust seasonings.
- Keep in warm place until needed.
CRAWFISH ETOUFFEE
Transport the rich and buttery flavors of Crawfish Etouffee from New Orleans to your dinner table tonight with this easy, no-fuss Crawfish Etouffee recipe!
Provided by Kelly Anthony
Categories Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Add the butter to a large sauté pan or Dutch oven over medium-high heat. Do not allow the butter to burn. Add the onion, bell pepper, and celery as soon as the butter has melted and sauté until softened, 6-8 minutes. Add the garlic and sauté 1 minute more.
- Sprinkle the flour over the mixture, and stir for about 1 - 2 minutes.
- Stir in the tomato paste, and begin adding the first 2 cups of chicken broth one big splash at a time, stirring well after each addition. Add the remaining chicken broth and stir to combine.
- Stir in the Worcestershire, hot sauce, Cajun seasoning, salt, black pepper, bay leaf, and diced tomato.
- Reduce the heat to maintain a simmer, and simmer for 6-8 minutes, until the mixture is slightly thickened. Stir occasionally. Add the crawfish tails and simmer an additional 5 minutes, stirring occasionally. Serve with a heaping serving of fluffy white rice, and enjoy!
Nutrition Facts : Calories 195 kcal, Carbohydrate 15 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 39 mg, Sodium 331 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHEF JOHN'S SHRIMP ETOUFFEE
We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 1h15m
Yield 4
Number Of Ingredients 23
Steps:
- Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
- Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
- Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
- Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
- Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
- Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
- Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
- Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.2 g, Cholesterol 368.9 mg, Fat 14.7 g, Fiber 1.8 g, Protein 40.8 g, SaturatedFat 6.7 g, Sodium 1114 mg, Sugar 2.3 g
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5/5 (1)Total Time 55 minsCategory Main CourseCalories 370 per serving
- Prepare the shrimp by peeling, deveining, and removing the tails. Place the shrimp in a medium size bowl, cover and store in refrigerator. If making your own shrimp broth save the shells, instructions are in notes below to make your own Shrimp Broth.
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5/5 (4)Category Comfort FoodsServings 6Total Time 1 hr 10 mins
- ROUX: Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth, if the roux is cooking too quickly, lower the heat to medium. Switch to a wooden spoon and continuously stir for 20-27 minutes or until the roux darkens to just past a deep peanut butter color and is almost a little red in color. Do not let the roux burn! (if you smell it burning, you will need to throw is out, clean the pot, and start over, unfortunately, there’s just no saving burnt roux!)
- SIMMER: Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, jalapeños, scallions (white part,) and celery and continue to cook, stirring as needed so the vegetables don’t stick. About 5-7 minutes or until the veggies soften. Add the garlic and continue to cook for an additional minute until the garlic is nice and fragrant. Add the shrimp stock, cajun seasoning, hot sauce, bay leaves, and bring to a boil, lower the heat to low and allow the étouffée to simmer for 15 minutes.
- FINISH: Add the shrimp, give it a stir and allow to continue to simmer for an additional 3-5 minutes or until the shrimp are opaque and cooked through. Turn off the heat, throw in the knob of butter and stir so it melts into the étouffée. Remove the bay leaves, serve warm over rice topped with green onions!
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- Add the butter to a large sauté pan or Dutch oven over medium-high heat. Do not allow the butter to burn. Add the onion, bell pepper, and celery as soon as the butter has melted and sauté until softened, 6-8 minutes. Add the garlic and sauté 1 minute more.
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