Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, shrimp etouffee. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers by making sure you use Gulf shrimp for your etouffee), a flour-and-oil roux, the "Holy. Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no Another extraordinary recipe from Chef John. Shrimp Étouffée is one of my very favorite. Shrimp étouffée is the classic Cajun and Creole dish of plump and tender shrimp smothered in a thick, rich roux-based sauce.
Shrimp Etouffee is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Shrimp Etouffee is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook shrimp etouffee using 21 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Shrimp Etouffee:
- Make ready 2 1/2 lb Wild caught Shrimp
- Take 2 cup Celery
- Take 2 tbsp Garlic
- Make ready 1 cup Red bell pepper
- Get 4 cup Onion
- Take 1/2 tsp cayenne pepper
- Take 1/2 tsp white pepper
- Take 1/2 tsp black pepper
- Make ready 1/2 cup green onion
- Make ready 1/2 cup flour
- Take 1 can diced tomatoes
- Take 1 tsp salt
- Make ready 1 tsp Cajun seasoning
- Get 5 dash tobasco sauce
- Take 1/4 cup parsley leaves
- Prepare 2 tbsp lemon juice
- Prepare 1 stick butter
- Get 6 cup prepared white rice
- Take 8 oz Clam juice
- Take 4 bay leaves
- Get 2 cup shrimp stock (or chicken stock)
Easy recipe with big bold flavors!!! Be the first to rate & review! This Creole shrimp étouffée recipe is made with a brown roux and tomatoes. The shrimp are smothered (étouffée means smothered) in the rich sauce. Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.
Instructions to make Shrimp Etouffee:
- First make the roux. Combine butter and flour and melt over medium heat. Stir for 10 to 15 minutes until it turns the color of peanut butter.
- Add celery, onions and bell peppers. Stir frequently for about 10 to 15 minutes until the vegetable soften.
- Add diced tomatoes and garlic, sir, cook for about 5 more minutes.
- Add pepper and salt and stir.
- Slowly add in stock and clam juice. Add lemon juice and bay leaves. Stir, bring to soft boil. Reduce heat to a simmer.
- Add Cajun seasoning, parsley and green onions. Simmer for 40 minutes stirring often.
- Meanwhile, in last 20-30 minutes cook rice.
- Add shrimp, cook 5-10 more minutes.
- Serve over rice (or mix rice sand étouffée in same pot). Enjoy!
This Creole shrimp étouffée recipe is made with a brown roux and tomatoes. The shrimp are smothered (étouffée means smothered) in the rich sauce. Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Louisiana. This classic Louisiana Shrimp Étouffée can be on the dinner table in just over an hour. All you'll need is some hot sauce and plenty bread, and dinner's ready.
So that is going to wrap it up for this special food shrimp etouffee recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
