Recipe

Shrimp Etouffee Recipe

Add Step-by-Step Photos	Angelinaw / All my dishes 1 year, 1 month ago I fell in love with Etoufee from the first time I tried it. I searched various sources, and found this recipe that is very close to what I get when I go out to eat. You can make this ahead of time and then heat and serve later. It is a crowd pleaser!... More Prep:30m Cook:45m Servings:46	Angelinaw
	not to difficult crowd pleaser

Saute the vegetables

Add the wondra and m

Add the shrimp stock

Before you add the s

What it looks like a

The final product

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Ingredients

1 1/2 Shrimp Stock (see recipe on my site)

2 lb Shrimp, peeled and devined

1/2 cup Onion, finely chopped (I prefer Vidalia when possible)

1/4 cup Celery, finely chopped

1/4 cup Bell Pepper (doesn't matter what color- I like to mix it up a little when I can)

3/4 cup Tomatoes, diced

1/2 cup Green Onions, thinly sliced

7 tbsp Butter (the real deal), cut into 4 tbsp and 3 tbsp

2 Tbsp Creole seasoning (you can add more later as you cook)

1/4 cup Flour (I prefer to use Wondra - a real life saver if you can find it. You use less of it and it doesn't turn out lumpy)

2 Tbsp Minced Garlic

5 Sprigs of Thyme

3 Tbsp Minced Italian Parsley

2 Bay Leaves

2 tsp Worcestershire sauce

1 tsp Hot Sauce (Crystal is king around here)

Salt and Pepper to taste (I use the Cayenne Pepper)

Rice (brown ,white, whatever you like)

NOTE: If you chop and measure everything ahead of time and have them in small containers grouped together by thir order in the recipe, this recipe goes very smooth!

Directions

Cook the rice (Quanity appropriate for how many people you'll have), add the Bay Leaves when finished cooking, place in covered dish,and then set aside.

Sprinkle the Shrimp with 1 Tbsp of the Creole Seasoning, put aside.

In large skillet , melt the 4 Tbsp Butter and then add the Onions, Bell Pepper, and Celery. Saute until translucent.

Whisk in the flour (or Wondra) to make a blonde roux stirring constantly. The appearance should almot look like the vegetables are covered in a light yellow paste.

Stir in the remaining Creole Seasoning.

In small amounts, ( I use 1/4 cups) add the shrimp stock, whisking or stirring constantly to form almost a thick pasty sauce.

Bring the sauce to a boil, then reduce to a simmer. Don't be tempted to add more stock.The end product should be the consistency of a gravy .

Add the Tomatoes, Garlic, Thyme, Worcestershire, Hot Sauce, Salt and Pepper. Simmer for 20-30 minutes, stirring occaisionly to make sure it doesn't stick.

Add the Shrimp, Green Onions, and Parsley. Simmer for 6-10 minutes until the shrimp are cooked (Don't overcook where they curl up-that is not so good).

Stir in the 3 Tbsp butter, adjust seasonings to taste, remove whole sprigs of thyme.

Serve with the cooked rice.

Goes well with corn bread!

Put the bottle of Hot Sauce on the table, as some like to sprinkle the hot sauce on the Etouffee.

Voila! Mangia! Woo-Wee!

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Comments

txbackyardcook 1 year, 1 month ago said:
Bring on the heat!

trigger 1 year ago said:
Excellent Angelina great strep by steps.
I love the recipe top to bottom you use fresh herbs which I love well written.
Wish I had a bowl front of me.
Flagged as beautiful and unique
Five forks

lanacountry 1 year ago said:
Oh my goodness, Angela!! Fabulous!! Flagged for
pics as well!! 55555!!

jimrug1 11 months ago said:
Yummmo!! Our taste buds are definitely on the same page. I love etouffee and this recipe looks and sounds delicious. I like everything about this recipe right down to the Crystal.....;-)~~

PS >> You should try this same recipe using crawfish instead of shrimp...

luisascatering 10 months, 1 week ago said:
This sounds so yummy---I love shrimp.

I added this one to the monthly contest group but you still have to go in a create a link for it in the category if you want to be part of the contest :-)

lura 9 months, 3 weeks ago said:
Great job and sounds delicious. Thanks. :)

meals4abby 9 months, 2 weeks ago said:
I love this dish! Etouffee is one of my all time favorites! I'll have to try this one for sure. I've posted a crawfish etouffee recipe that's so simple and delicious. Check it out when you get time!

lunasea 9 months, 1 week ago said:
Great recipe, Angelina hon - it looks and sounds divine! Thanks...:)

artist92543 3 days, 21 hours ago said:
I have read alot of recipes about shrimp etouffee as well as other etouffees(as well as cooking many myself) and this is as authentic to New Orleans cooking methods as it gets, Thank you much for your efforts!
Chris

Chris

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