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Shrimp Etouffee
Side Dish
Shrimp Etouffee | Courtesy photo
Cajun-Creole cuisine is one of the most popular and widely recognized of the many unique regional cuisines here in the United States.
With roots in the deep south of Louisiana and made famous in recent years by celebrity chefs like Emeril Lagasse and Paul Prudhomme, dishes like gumbo and jambalaya draw influences from all over the world and combine local ingredients to create the bold flavors that make them some of my all time favorites. In this recipe we will make another one of these amazing southern classics: shrimp etouffee!
To get started you will need to gather together the following ingredients:
First, melt the butter in a large heavy bottom pot over medium heat.
Add the flour and stir continuously to create a roux.
Stir the roux over medium heat until it turns the color of peanut butter, 5-7 minutes.
Add the onions, peppers, celery and garlic to the roux, and cook, stirring often, for ten minutes.
Add the tomatoes and season with the bay leaves, salt, cayenne and 1 T Cajun seasoning.
Cook the tomatoes for two to three minutes then whisk in the chicken stock.
Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 30 to 40 minutes.
Season the shrimp with the remaining Cajun seasoning and add them to the pot, stirring to evenly distribute.
Cook the shrimp for eight to 10 minutes, or until they are cooked through.
Add the chopped parsley, stir to combine. Serve hot over steamed white rice and garnish with the sliced scallions.
Enjoy!
This recipe was orginally published in 2012.
With roots in the deep south of Louisiana and made famous in recent years by celebrity chefs like Emeril Lagasse and Paul Prudhomme, dishes like gumbo and jambalaya draw influences from all over the world and combine local ingredients to create the bold flavors that make them some of my all time favorites. In this recipe we will make another one of these amazing southern classics: shrimp etouffee!
To get started you will need to gather together the following ingredients:
- 6 T butter
- 1/2 cup all-purpose flour
- 2 yellow onions, diced
- 1 green bell pepper, diced
- 1 Serrano chile, minced (optional)
- 4 celery stalks, diced
- 4 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz.)
- 2 bay leaves
- 1/2 T cayenne pepper
- 2 T Cajun seasoning
- 2 t. salt
- 1 quart chicken stock
- 3 lbs. shrimp (14-16’s), peeled ∓ deveined
- 1/4 cup chopped parsley
- 2 scallions, sliced thin (for garnish)
First, melt the butter in a large heavy bottom pot over medium heat.
Add the flour and stir continuously to create a roux.
Add the onions, peppers, celery and garlic to the roux, and cook, stirring often, for ten minutes.
Add the tomatoes and season with the bay leaves, salt, cayenne and 1 T Cajun seasoning.
Cook the tomatoes for two to three minutes then whisk in the chicken stock.
Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 30 to 40 minutes.
Season the shrimp with the remaining Cajun seasoning and add them to the pot, stirring to evenly distribute.
Cook the shrimp for eight to 10 minutes, or until they are cooked through.
Add the chopped parsley, stir to combine. Serve hot over steamed white rice and garnish with the sliced scallions.
Enjoy!
This recipe was orginally published in 2012.
i’ve been looking for this recipe for a long time, and it doesn’t look that hard - thanks!
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