Seafood Etouffee

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CHEF JOHN'S SHRIMP ETOUFFEE



Chef John's Shrimp Etouffee image

We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 1h15m

Yield 4

Number Of Ingredients 23

¾ teaspoon paprika
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon white pepper
¼ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined
½ teaspoon salt
1 tablespoon vegetable oil
3 tablespoons butter
⅓ cup diced onion
⅓ cup diced green bell pepper
⅓ cup thinly sliced celery
2 tablespoons all-purpose flour, or as needed
½ cup diced tomatoes
1 ¾ cups chicken stock, or as needed
½ teaspoon Worcestershire sauce
1 dash hot sauce, or more to taste
salt to taste
¼ cup sliced green onions
2 cups cooked rice, or to taste

Steps:

  • Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
  • 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 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. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
  • Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
  • Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
  • Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
  • Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.2 g, Cholesterol 368.9 mg, Fat 14.7 g, Fiber 1.8 g, Protein 40.8 g, SaturatedFat 6.7 g, Sodium 1114 mg, Sugar 2.3 g

SEAFOOD ETOUFFEE



Seafood Etouffee image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

4 tablespoons blended oil
1 large red onion, 1-inch dice
1 large red pepper, 1-inch dice
1 large green pepper, 1-inch dice
2 stalks celery, coarsely diced
5 Jersey tomatoes, coarsely diced
1 tablespoon garlic, minced
3 tablespoons shallots, minced
1 pound large crawfish, steamed
1 pound mussels, cleaned
1/2 pound large shrimp, peeled and deveined
1/4 pound bay scallops
1 pound andouille sausage
2 cups dry white wine
2 tablespoons hot chili sauce, or Cajun seasoning
Kosher salt
Freshly ground black pepper

Steps:

  • Heat the oil in a large saute pan over medium-high heat. Then add the onion, peppers, celery, and tomatoes. Saute until they begin to sweat, about 2 to 3 minutes. Add the garlic and shallots, then all of the seafood and sausage, and stir. Add the wine and bring to a boil. Add the chili sauce, salt, and pepper, to taste. Stir to make sure all ingredients are evenly combined. Serve "family style" in a large bowl.

SEAFOOD ETOUFFEE



Seafood Etouffee image

Homestyle Etoufee from a recipe from my cousins wife, a real, native Cajun. She says this is her grandmothers recipe. There is never any left no matter how much I make, and everyone always wants the recipe. Etoufee made easy, keeps several days, and freezes well. That is if you have any left over. Double the amount of seafood for a real feast. Also good with chicken and chicken boullion.

Provided by herb-princess

Categories     Crab

Time 35m

Yield 2-6 serving(s)

Number Of Ingredients 12

2 onions, chopped
1 green pepper, chopped
1 1/2 cups celery, chopped
1 bunch green onion, chopped
1/2 cup butter
1 tablespoon Kitchen Bouquet
1 vegetable bouillon cube
1 shrimp bouillon cube
1 (10 1/2 ounce) can celery soup
1 (10 1/2 ounce) can mushroom soup
1 lb shrimp (crawfish is especially good) or 1 lb variety seafood (crawfish is especially good)
cooked rice

Steps:

  • Saute Vegetables in butter. Add seasonings and soups. Simmer about 10 minutes.
  • Add seafood. Either cook briefly, about 5 minutes, after adding the seafood, or simmer a long time until seafood is tender. Serve over rice.

SEAFOOD ETOUFFEE



Seafood Etouffee image

Cajun seafood stew to serve with a mound of rice on top. Adjust cayenne to taste. Start with a little, you can always add more later!

Provided by kathiejacgmail.com

Categories     Stew

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

12 ounces peeled shrimp
1/2 cup butter
1/2 cup flour
1 (10 ounce) can tomatoes and green chilies
1 3/4 cups water
2 medium carrots, peeled and sliced into 1/4 inch pieces
1 stalk celery, sliced into 1/2 inch pieces
1/2 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon dried basil
1/2 teaspoon salt
1/8-1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
6 ounces crabmeat, drained
3 cups hot cooked rice

Steps:

  • In large, heavy pan melt the butter. Stir in the flour and cook over medium-low heat, stirring constantly for 20 to 25 minutes or until a dark reddish-brown roux is formed.
  • Stir in the undrained tomatoes and chilies, water, sliced carrot and celery, chopped onion and green peppers, basil, salt, minimum amount of cayenne (can always be adjusted up later), and black pepper. Bring the mixture to a boil, stirring frequently. Reduce heat and simmer about 25 minutes until vegetables are tender. Adjust the hotness with additional cayenne if desired. (Can be prepared to this point with the vegetables undercooked, then refrigerated to be reheated and completed right before serving).
  • With the stew simmering, add the shrimp and crabmeat and simmer uncovered for 3 to 5 minutes, until the shrimp are pink and cooked through.
  • Serve in bowls with stew on the bottom and a mound of rice atop. Serve with a crusty French bread.

Nutrition Facts : Calories 599, Fat 24.9, SaturatedFat 15, Cholesterol 244.4, Sodium 1316.5, Carbohydrate 60.7, Fiber 2.6, Sugar 2.9, Protein 31.9

SHRIMP ÉTOUFFéE



Shrimp Étouffée image

Found in both Creole and Cajun cuisines, étouffée is most commonly made with crawfish tails, which have a distinct flavor, but crawfish have a short season and aren't readily available in most places. This version, with shrimp, is more than a worthy substitute, and an excellent dish all its own. The dish takes its name from the French word "étouffée," which nods to its protein being smothered with sauce. This recipe uses a shortcut version of a roux: The flour is added after the onion, celery, bell pepper and garlic have already been sautéed in the butter. If you omit the hot sauce, add apple cider vinegar in its place.

Provided by Vallery Lomas

Categories     weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons unsalted butter
1 yellow onion, finely chopped
2 celery stalks, thinly sliced
1/2 green bell pepper, finely chopped
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
3/4 cup chicken or vegetable stock
1 tablespoon hot sauce, or to taste
1 dried bay leaf
2 teaspoons store-bought or homemade Creole seasoning (see Tip)
Kosher salt and black pepper
1 pound shrimp, peeled and deveined
1 scallion, green parts chopped
White rice, for serving

Steps:

  • In a large skillet, melt the butter over medium-high heat. Add the onion, celery and bell pepper, and cook until softened, about 7 minutes. Add the garlic and cook until fragrant, 1 more minute.
  • Sprinkle the flour over the ingredients and stir constantly until lightly toasted, about 5 minutes. Add the tomato paste, and stir and cook for 1 more minute.
  • Pour in the stock and 3/4 cup water. Cook until the liquid is reduced by half, about 3 minutes. Add the hot sauce, bay leaf, Creole seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, and cook until the mixture starts to thicken, about 2 minutes.
  • Stir in the shrimp and reduce the heat to medium. Simmer until the shrimp is cooked through and opaque, about 5 minutes, turning each piece halfway through. Remove from the heat. Taste and adjust seasoning. Sprinkle the scallions on top. Serve warm over rice.

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