GRANDMA CASSIE'S SHRIMP ÉTOUFéE
This dish reminds me of home and discovery. Not only is it the first dish I learned how to make from start to finish, it is a dish that exemplifies the beauty of creole cooking. Toast the roux too little, it will be too thick, toast the roux too much, and you have an entirely different dish. When it all comes together it's magic, and this recipe is wizardry 101.
Provided by Kwame Onwuachi
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large, heavy-bottomed pot, melt the butter over medium-high heat until foaming. Add the flour, reduce heat to medium-low, and whisk into a smooth paste until a blonde roux forms: approximately 2 to 3 minutes.
- Add the onion, celery, pepper, and garlic and cook, stirring until vegetables have softened, approximately 6 minutes. Add the Cajun spice, bay leaf, and thyme and cook for 1 minute.
- Add the shrimp stock in thirds, and simmer for 30 minutes.
- Add the shrimp and cook for approximately 3 minutes. Be careful not to overcook the shrimp.
- Season to taste with salt and serve with rice.
SHRIMP ETOUFFEE
Provided by Food Network
Categories main-dish
Time 2h20m
Yield about 10 servings
Number Of Ingredients 33
Steps:
- Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
- Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
- Serve immediately over steamed white rice and garnish with sliced green onion tops.
- Combine all ingredients thoroughly.
- Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
- Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
- Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
ANN'S SHRIMP ETOUFFEE
Delicious shrimp dish with a Cajun flair! I've spent 6 years perfecting this shrimp recipe. I use shrimp harvested from a local shrimp farm. This is also great with firm crab meat or fish!!
Provided by Ann Cooper
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 2h25m
Yield 20
Number Of Ingredients 11
Steps:
- In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.
- Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.
- Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 3.9 g, Cholesterol 203.7 mg, Fat 11 g, Fiber 0.9 g, Protein 22.9 g, SaturatedFat 5.9 g, Sodium 328 mg, Sugar 0.9 g
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
SHRIMP ETOUFFEE II
This is a very easy shrimp etouffe recipe that utilizes your microwave! I usually add four dashes of hot pepper sauce to the dish, but bring the hot stuff to the table in case someone wants a zestier dinner! This recipe is one I learned while going to school in southern Louisiana - Geaux Tigers!
Provided by TEXICANTWIN
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.
- Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 9 g, Cholesterol 119.3 mg, Fat 11.2 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 2.3 g, Sodium 635.6 mg, Sugar 2.6 g
More about "grandma cassies shrimp Étoufée recipes"
BEST-EVER SHRIMP ÉTOUFFéE - GRANDMA'S SIMPLE RECIPES
From grandmarecip.com
Estimated Reading Time 1 min
SHRIMP ETOUFFEE RECIPE - SPICY CREOLE/CAJUN SHRIMP SAUCE ON RICE ...
From youtube.com
SHRIMP ETOUFFEE | PAULA DEEN
From pauladeen.com
SOUPS/STEWS - THE SPLENDID TABLE
From splendidtable.org
AN EASY SHRIMP ETOUFFEE RECIPE THAT GETS THE CAJUN DISH ON THE …
From washingtonpost.com
SHRIMP ETOUFEE - BIGOVEN.COM
From bigoven.com
CAJUN SHRIMP ETOUFFEE RECIPE - GROWING UP GABEL
From growingupgabel.com
SHRIMP ÉTOUFFéE RECIPE | SOUTHERN LIVING
From southernliving.com
SHRIMP ETOUFFEE RECIPE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
CREOLE SHRIMP ÉTOUFFéE | THE RECIPE CRITIC
From therecipecritic.com
GRANDMA CASSIE’S SHRIMP ÉTOUFéE IN 2022 | SEAFOOD …
From pinterest.co.uk
GRANDMA CASSIE’S SHRIMP ÉTOUFéE | RECIPE IN 2021 | FOOD …
From pinterest.com
GRANDMA CASSIE’S SHRIMP ÉTOUFéE | ETOUFFEE RECIPE, …
From pinterest.com
GRANDMA CASSIE’S SHRIMP ÉTOUFéE | FLIPBOARD
From flipboard.com
SHRIMP ETOUFFEE - 40 APRONS
From 40aprons.com
CLASSIC SHRIMP ÉTOUFFéE RECIPE - THE SPRUCE EATS
From thespruceeats.com
GRANDMA CASSIE’S SHRIMP ÉTOUFéE | RECIPE | FOOD NETWORK …
From pinterest.com
GOOD OLD FASHION SHRIMP ÉTOUFFéE (ETOUFFEE)
From realcajunrecipes.com
QUICK FROM SCRATCH FISH & SHELLFISH | FOOD & WINE - FOOD AND WINE
From foodandwine.com
EASY SHRIMP ETOUFFéE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
GRANDMA CASSIE’S SHRIMP ÉTOUFéE - FOOD NETWORK KITCHEN …
From foodnetwork.com
KWAME ONWUACHI | THE SPLENDID TABLE
From splendidtable.org
SHRIMP ETOUFFEE (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
SHRIMP ETOUFFEE RECIPE (TRUE NEW ORLEANS FLAVOR) - GRANDBABY …
From grandbaby-cakes.com
COMFORT FOOD - THE SPLENDID TABLE
From splendidtable.org
SHRIMP ETOUFFEE (STEP-BY-STEP) - SPEND WITH PENNIES
From spendwithpennies.com
SHRIMP ETOUFFEE WITH RICE (DUMP-AND-BAKE) - THE SEASONED MOM
From theseasonedmom.com
CAJUN | THE SPLENDID TABLE
From splendidtable.org
EASY SHRIMP ETOUFFEE RECIPE // VIDEO - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
SHRIMP ÉTOUFéE FOR YOUR FAT TUESDAY! - MANGIAMCCANN.COM
From mangiamccann.com
BEST SHRIMP ÉTOUFFéE RECIPE - HOW TO MAKE SHRIMP ÉTOUFFéE
From delish.com
GRANDMA CASSIE'S SHRIMP ETOUFEE RECIPE - YOUTUBE
From youtube.com
SHRIMP ETOUFEE WITH CAMPBELL CREAM OF SOUPS - YOUTUBE
From youtube.com
SHRIMP ETOUFFEE - THE WASHINGTON POST
From washingtonpost.com
CAJUN | THE SPLENDID TABLE
From splendidtable.org
THE BEST CAJUN SHRIMP ÉTOUFFéE (IN JUST 30 ... - DINNER, THEN DESSERT
From dinnerthendessert.com
SHRIMP ETOUFFEE AND GRITS RECIPE BY DIAMOND BRIDGES - THE DAILY …
From thedailymeal.com
SHRIMP ÉTOUFéE – BUCK CREEK SPICE COMPANY
From buckcreekspiceco.com
A CULINARY TRADITION: CAJUN CRAWFISH ETOUFFEE - CAJUNCRAWFISH
From cajuncrawfish.com
CAJUN-STYLE SHRIMP ETOUFFEE RECIPE | CHEF DENNIS
From askchefdennis.com
SHRIMP AND SAUSAGE ETOUFEE RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love