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
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
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.
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
SEAFOOD ETOUFFEE
Cajun seafood stew to serve with a mound of rice on top. Adjust cayenne to taste. Start with a little, you can always add more later!
Provided by kathiejacgmail.com
Categories Stew
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In large, heavy pan melt the butter. Stir in the flour and cook over medium-low heat, stirring constantly for 20 to 25 minutes or until a dark reddish-brown roux is formed.
- Stir in the undrained tomatoes and chilies, water, sliced carrot and celery, chopped onion and green peppers, basil, salt, minimum amount of cayenne (can always be adjusted up later), and black pepper. Bring the mixture to a boil, stirring frequently. Reduce heat and simmer about 25 minutes until vegetables are tender. Adjust the hotness with additional cayenne if desired. (Can be prepared to this point with the vegetables undercooked, then refrigerated to be reheated and completed right before serving).
- With the stew simmering, add the shrimp and crabmeat and simmer uncovered for 3 to 5 minutes, until the shrimp are pink and cooked through.
- Serve in bowls with stew on the bottom and a mound of rice atop. Serve with a crusty French bread.
Nutrition Facts : Calories 599, Fat 24.9, SaturatedFat 15, Cholesterol 244.4, Sodium 1316.5, Carbohydrate 60.7, Fiber 2.6, Sugar 2.9, Protein 31.9
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.
More about "what is etouffee recipes"
ÉTOUFFéE - TRADITIONAL RECIPE FROM LOUISIANA | 196 FLAVORS
From 196flavors.com
5/5 (2)Category Main CourseAuthor Renards GourmetsTotal Time 1 hr 5 mins
- In a large skillet, over medium heat, melt the butter then add the onions, bell pepper and celery.
ETOUFFEE RECIPES | ALLRECIPES
From allrecipes.com
BEST ETOUFFEE RECIPE - TASTING TABLE
From tastingtable.com
4.8/5 (19)Calories 344 per servingCategory Dinner, Main Course
CRAWFISH ETOUFFEE RECIPE - ACADIA CRAWIFISH CO.
From acadiacrawfish.com
EASY CRAWFISH ETOUFEE RECIPE - CHRISTY IRENE
From christyirene.com
CRAB-AND-SHRIMP ÉTOUFFéE RECIPE | FOOD & WINE
From foodandwine.com
SHRIMP ETOUFFEE RECIPE: A SIMPLE LOUISIANA STEW WITH CAJUN ...
From healthyrecipes101.com
LOUISIANA SHRIMP ETOUFFEE - SMARTYPANTSKITCHEN
From smartypantskitchen.com
WHAT IS ÉTOUFFéE? (WITH PICTURE)
From delightedcooking.com
10 BEST SAUSAGE ETOUFFEE RECIPES | YUMMLY
From yummly.com
SHRIMP ETOUFFEE (STEP-BY-STEP) - SPEND WITH PENNIES
From spendwithpennies.com
SHRIMP ETOUFFEE (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
CREOLE SHRIMP ÉTOUFFéE | THE RECIPE CRITIC
From therecipecritic.com
LOUISIANA CRAWFISH ÉTOUFFéE RECIPE | LOUISIANA TRAVEL
From louisianatravel.com
CHICKEN ÉTOUFFéE IS A CLASSIC CAJUN RECIPE
From thespruceeats.com
ÉTOUFFéE - WIKIPEDIA
From en.wikipedia.org
WHAT IS ETOUFFEE AND WHAT DOES IT TASTE LIKE?
From mashed.com
WHAT TO SERVE WITH CRAWFISH ETOUFFEE? 8 BEST SIDE DISHES ...
From eatdelights.com
EASY SHRIMP ETOUFFEE RECIPE - BISCUITS & BURLAP
From biscuitsandburlap.com
QUICK ANSWER: DON'S SEAFOOD CRAWFISH ETOUFFEE RECIPE ...
From montalvospirit.com
CRAWFISH ÉTOUFFéE | NEW ORLEANS
From neworleans.com
SHRIMP ETOUFFEE {MY LOUISIANA FAMILY RECIPE} • CRAVING ...
From cravingsomecreativity.com
BEST SHRIMP ÉTOUFFéE RECIPE - HOW TO MAKE SHRIMP ÉTOUFFéE
From thepioneerwoman.com
WHAT TO SERVE WITH ETOUFFEE? [FIND OUT NOW]
From smarterhomemaker.com
SHRIMP AND CRAWFISH ÉTOUFFéE - THE COOKING BRIDE
From cookingbride.com
SHRIMP ÉTOUFFéE RECIPE - SERIOUS EATS
From seriouseats.com
ETOUFFEE RECIPE - HOW TO MAKE ETOUFFEE WITH SHRIMP - JOTSCROLL
From jotscroll.com
SHRIMP ETOUFFEE RECIPE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
CAJUN CRAWFISH ETOUFFéE | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
CAJUN-STYLE SHRIMP ETOUFFEE RECIPE | CHEF DENNIS
From askchefdennis.com
CRAWFISH ETOUFFEE (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
ETOUFFEE VS. GUMBO: DIFFERENCES BETWEEN THE BAYOU DISHES ...
From masterclass.com
EASY SHRIMP ÉTOUFFéE RECIPE + {VIDEO}
From staysnatched.com
CRAWFISH ETOUFFEE | CLASSIC NEW ORLEANS RECIPE - THE ...
From theanthonykitchen.com
WHAT IS THE DIFFERENCE BETWEEN ETOUFFEE GUMBO AND ...
From timmyspies.com
EASY SHRIMP ETOUFFéE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
A CULINARY TRADITION: CAJUN CRAWFISH ETOUFFEE - CAJUNCRAWFISH
From cajuncrawfish.com
JAMBALAYA AND ETOUFFEE: WHAT'S THE DIFFERENCE?
From greatist.com
SHRIMP ETOUFFEE - DINNER AT THE ZOO
From dinneratthezoo.com
SHRIMP ÉTOUFFéE - EASY COMFORT FOOD RECIPES
From dinnerthendessert.com
THE BEST SHRIMP ETOUFFEE CAJUN RECIPE - JETT'S KITCHEN
From jettskitchen.com
THE REAL DIFFERENCE BETWEEN GUMBO AND ETOUFFEE
From mashed.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