Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, shrimp etouffee. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
What is Etouffee? Étouffée basically means "smothered," and it is a common cooking technique in Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own. Shrimp Étouffée is one of my very favorite dishes, and this is the first time I've made it, thanks to your easy instructions. It was VERY filling, so it was okay that we only had a pound and a half shrimp.
Shrimp Etouffee is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Shrimp Etouffee is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have shrimp etouffee using 21 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Shrimp Etouffee:
- Prepare 2 1/2 lb Wild caught Shrimp
- Take 2 cup Celery
- Get 2 tbsp Garlic
- Take 1 cup Red bell pepper
- Get 4 cup Onion
- Get 1/2 tsp cayenne pepper
- Get 1/2 tsp white pepper
- Prepare 1/2 tsp black pepper
- Get 1/2 cup green onion
- Make ready 1/2 cup flour
- Make ready 1 can diced tomatoes
- Make ready 1 tsp salt
- Get 1 tsp Cajun seasoning
- Prepare 5 dash tobasco sauce
- Take 1/4 cup parsley leaves
- Make ready 2 tbsp lemon juice
- Take 1 stick butter
- Prepare 6 cup prepared white rice
- Get 8 oz Clam juice
- Make ready 4 bay leaves
- Make ready 2 cup shrimp stock (or chicken stock)
Food historians trace back Louisiana etouffee to the crawfish capital of the world, Breaux Bridges, Louisiana. Shrimp étouffée is the classic Cajun and Creole dish of plump and tender shrimp smothered in a thick, rich roux-based sauce. It's not cooked like a traditional stew, which means you need to make sure the. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute.
Steps 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. This easy-to-make dish from the Creole-Cajun canon is perfect for chilly weeknight supper. Recipe notes: This dish requires no stock. The smell of Etouffee, be it Crawfish (my Crawfish Etouffee Recipe) or Shrimp, is one of the most heavenly aromas that I know, along with the smell of Shrimp a la Creole.
So that’s going to wrap this up with this exceptional food shrimp etouffee recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
