Authentic Shrimp Etouffee Recipes Louisiana

Combine butter and flour over medium heat and cook slowly, stirring frequently, until roux is medium brown. Add celery, onion and bell pepper and saute until tender and translucent. Add broth, Tony\'s and shrimp. MIx …

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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 Trinity" of onion, celery and green pepper, traditional Cajun seasoning and …

Rating: 4.8/5(40)
Total Time: 2 hrs
Cuisine: Cajun, Creole, New Orleans
Calories: 317 per serving

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In a large saucepan or pot over medium heat, melt the butter. Stir in shrimp and saute until just pink on both sides. To the shrimp, add the remaining seafood stock, the roux …

Ratings: 8
Category: Main Dish
Cuisine: Cajun
Total Time: 50 mins
1. Make sure that your ingredients, utensils, and pots are laid out and convenient before turning on the stove. This recipe moves quickly and relies on constant whisking so having everything laid out will help keep you from scorching the roux.
2. In a small bowl, combine the salt, cayenne, pepper, basil, and thyme. Set aside.
3. Bring 2 cups of the seafood stock to a boil. Turn down heat but keep hot. Cook the rice as directed.
4. In a large skillet, heat the oil over high heat until it begins to smoke (looks like slight steam), about 4-5 minutes. Gradually whisk in the flour until smooth. Continue whisking constantly until the flour is a red brown color, about the color of a penny, 3-5 minutes. Immediately remove from heat (don't just turn of the burner) and

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Food historians trace back Louisiana etouffee to the crawfish capital of the world, Breaux Bridges, Louisiana. Etouffee was …

Ratings: 61
Calories: 480 per serving
Category: Main Course
1. In a medium sized pan, melt butter over medium heat. Thoroughly stir in flour making sure there are no lumps to begin the roux. Allow the roux to develop, stirring frequently for about 9-10 minutes (until dark but make sure it doesn't burn).
2. Next stir in onions, celery and green peppers and cook for a few minutes until tender, frequently stirring.
3. Pour in chicken stock and white wine then add tomato paste and diced tomatoes and whisk together everything.
4. Season with creole seasoning, garlic powder, cayenne pepper, worcestershire sauce, lemon juice and hot sauce.

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In a large skillet, over medium heat, melt the butter then add the onions, bell pepper and celery. Sauté until tender and finally add the garlic. Reduce heat and simmer for 5 minutes while stirring regularly. Season the mixture with Cayenne pepper and Cajun seasonings and add the crawfish tails. Mix well.

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Etouffee is a French word meaning “smothered” which refers to the protein being smothered in a sauce. Etouffee is a dish that can be found in both Cajun and Creole cooking that are both highlights of Louisiana cuisine. This particular recipe I’m sharing today is a creole style Shrimp Etouffee. It is a thick stew, loaded with tender shrimp

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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. Season shrimp with salt and 1 teaspoon spice blend; toss to coat. Step 3. Heat oil a large heavy skillet over …

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1 Recipe Creole Boiled Rice. Season the shrimp with 1 Tbsp of the Creole Seasoning. Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning.

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Real Cajun Recipes: Over 1,000 Authentic Cajun Recipes from Authentic Louisiana Families. Find out how Acadiana cooks Gumbo, Etoufee, Crawfish, Boudin, Deep-Fried Turkey and everything else.

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Chef Prudhommes Louisiana Kitchen by Paul Prudhomme. paul prudhomme crawfish etouffee recipe Nola Cuisine. See more. Shrimp Etouffee A Cajun Classic that is bursting with flavor. Serve with Mahatma White. Paul Prudhomme makes a mean etouffee but it's a bit rich so I've adapted it to make it a little less so. I generally cut the peppers in the …

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in 3.5 quart dutch oven (or heavy pan) set over medium heat, melt butter, Once butter melted, add flour to pot and stir continuously to make a roux, Stir roux over medium heat until it becomes the color of peanut butter, about 5 minutes. Add onions, peppers, celery and garlic to roux, cook stirring often for about 10 minutes.

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Instructions. In a large skillet over medium heat, melt the butter and add the onions, bell pepper, and celery. Sauté until tender and add the garlic. Lower the heat to simmer and stir to combine. Season the mixture with cayenne and …

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Broth. Add the shrimp shells and scraps of onion and celery to a small saucepot with a little olive oil to saute and cook for a few minutes. then add the sliced lemon and chicken broth. Bring to a boil, reduce the heat to a low simmer for 20 minutes. Add more water if necessary to keep the stock close to 1 ½ cups.

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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.

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Step by Step. Shrimp stock ingredients - shrimp heads & shells, bay leaves, chicken broth and water. Heat 2 Tbsp canola oil in a sauce pan over high heat. Add bay leaves, shrimp shells and heads, and saute until the shells and heads are bright orange and the heads are soft. Add the chicken broth and water.

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Place all ingredients in a medium-sized dutch oven or pot. Add 6 cups of water, or enough water to cover the ingredients. Bring water to a boil over high heat, then reduce heat and allow mixture to simmer for 45 minutes. Skim off any foam on top of the pot, and then pour mixture through a fine-mesh strainer.

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All cool recipes and cooking guide for Authentic Shrimp Etouffee Recipes Louisiana are provided here for you to discover and enjoy. Healthy Menu. Protein Bite Recipe Healthy Monster Energy Bites Recipe Healthy Are Quick Cooking Steel Cut Oats Healthy

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How to make new orleans shrimp etouffee?

  • Add the butter to a large sauté pan or Dutch oven over medium-high heat. ...
  • Sprinkle the flour over the mixture, and stir for about 1 - 2 minutes.
  • Stir in the tomato paste, and begin adding the first 2 cups of chicken broth one big splash at a time, stirring well after each addition. ...

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What do you serve with shrimp etouffee?

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  • 9 Side Dishes To Serve With Etouffee. As mentioned before, a great slice of fresh-baked bread will go a long way with a dish like etouffee.
  • Best Desserts To Serve With Etouffee. When deciding on a dessert to serve with the etouffee, I would just stick to Cajun style cuisine. ...
  • Top Wines To Serve With Etouffee. ...
  • Final Words. ...

How to make shrimp and crawfish etouffee?

Shrimp and Crawfish Etouffee

  • Ingredients
  • Instructions. Heat a heavy-bottomed stock pot over medium-high heat. Add the oil, then whisk in the flour. ...
  • About the recipe. Literally meaning “to smother,” etouffee is a Cajun staple augmented with crawfish, shrimp, or both.

How to cook shrimp etouffee?


  • Melt the butter in a large Dutch oven set over medium heat. ...
  • Bring the mixture to a boil, and reduce to a simmer. ...
  • Serve immediately over steamed white rice and garnish with sliced green onion tops.
  • Combine all ingredients thoroughly.
  • Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.

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