Shrimp Etouffee A 2 Fay Food

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SHRIMP ETOUFFEE



Shrimp Etouffee image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield about 10 servings

Number Of Ingredients 33

6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
1 (14.5-ounce) can diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons Essence, recipe follows
1 quart shrimp stock, recipe follows
3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
1/4 cup chopped parsley leaves
Steamed white rice, for serving
1/2 cup thinly sliced green onion tops, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound (about 1 quart) shrimp shells and heads
1 cup coarsely chopped yellow onions
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped carrots
3 smashed garlic cloves
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon dried thyme
2 teaspoons salt

Steps:

  • Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
  • Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
  • 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.
  • Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
  • Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.

SHRIMP ETOUFEE



Shrimp Etoufee image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

1/2 cup canola oil
1/2 cup all-purpose flour
1 teaspoon chopped fresh thyme
3 cloves garlic, finely chopped
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, seeded, ribs removed and chopped
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground white pepper
2 cups chicken stock
One 8-ounce bottle clam juice
One 14.5-ounce can fire-roasted diced tomatoes
Big dash hot sauce, such as Tabasco
Big dash Worcestershire sauce
Kosher salt and freshly ground black pepper
1 1/2 pounds medium shrimp, peeled and deveined
4 green onions, sliced
Cooked long-grain rice, for serving

Steps:

  • Add the oil to a large heavy Dutch oven over medium-high heat. Once hot, sprinkle in the flour. Cook the roux, while stirring, until it's the shade of peanut butter, 10 to 12 minutes. Add the thyme, garlic, celery, onions and bell pepper and saute until the vegetables are soft, about 5 minutes. Stir in the paprika, cayenne and white pepper and cook until fragrant, about 1 minute. Whisk in the stock, clam juice, tomatoes, hot sauce and Worcestershire. Season with salt and pepper. Bring to a boil, reduce to a low simmer and cook, uncovered, stirring occasionally, 30 minutes.
  • After 30 minutes of simmering, adjust the seasoning with salt, pepper and hot sauce. Stir in the shrimp, lower the heat and cook until the shrimp are cooked through and bright pink, about 5 minutes. Stir in the green onions right before serving.
  • Serve in a bowl with a mound of white rice in the center.

SHRIMP AND CRAWFISH ETOUFEE



Shrimp and Crawfish Etoufee image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 29

1 tablespoon butter
1/4 cup diced bell pepper
2 tablespoons diced yellow onion
1 celery stalk, diced
1 tablespoon minced garlic
1 tablespoon Roux, recipe follows
Rum
6 shrimp
8 ounces crawfish tail meat
1 ounce Mama's Green Creole Sauce, recipe follows
Pinch pepper
Pinch kosher salt
Pinch ground thyme
1/2 cup brown rice
1 cup long grain white rice
1/4 cup canola or vegetable oil
1 tablespoon fresh thyme leaves
Salt
1/4 cup lemon juice
2 tablespoons canola oil
1/4 teaspoon salt
10 cloves garlic
4 jalapeno peppers
2 green onions, cut in half
1 small yellow onion, cut into wedges
1 bell pepper, cut into wedges
1/2 bunch parsley, rinsed
1/4 cup oil
1/4 cup flour

Steps:

  • For the Etouffee: Heat a medium cast-iron skillet over medium heat and add the butter. Saute the trinity (peppers, onions and celery). Add the garlic, and saute until slightly tender. Add the Roux and deglaze with some rum to help break it down (it will flame up). Add 1 to 2 cups purified water to form a sauce. Add in the shrimp, crawfish, pepper, salt and thyme. Reduce the flame to a medium-low simmer. Add Mama's Green Creole Sauce. Stir constantly making sure the roux doesn't burn and is completely dissolved. Taste periodically to confirm desired taste. Simmer 10 to 20 minutes, until the etoufee reaches desired thickness.
  • For Mama's Creole Herb Rice: Preheat the oven to 400 degrees F. Cook the brown rice in 1 cup water, covered, for 30 to 40 minutes.
  • Cook the white rice in 1 cup water in a rice steamer.
  • After both are cooked, empty the pans onto a cookie sheet. Mix the rice and toss with the oil, thyme and salt to taste.
  • Drench the etoufee over the rice, and serve.
  • Place 2 cups water, the lemon juice, oil, salt, garlic, jalapenos, green onions, yellow onions, bell peppers and parsley in a blender and process until a sauce is formed. If the blender is not large enough, you can make it in two batches.
  • Heat the oil in a heavy skillet over low heat. Add the flour and stir until mixture is creamy and there are no lumps. Turn the heat down low and keep stirring until the mixture reaches the desired color (a medium or dark brown). Be careful and pay attention as not to burn the roux-- after it reaches a certain shade of brown it will begin to brown faster.

SHRIMP ETOUFFEE (A-2-FAY)



Shrimp Etouffee (A-2-Fay) image

Make and share this Shrimp Etouffee (A-2-Fay) recipe from Food.com.

Provided by Cindy Andrews

Categories     Cajun

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb peeled and deveined shrimp
1 small onion, chopped
1 small green bell pepper, chopped
2 tablespoons garlic, chopped
1/2 cup butter
1 (8 ounce) can tomato sauce
1 3/4-3 1/2 cups water
creole seasoning or salt and pepper
cayenne pepper

Steps:

  • Melt butter in heavy skillet, Saute onion and bell pepper, Add garlic, Add tomato sauce and water. Bring to a boil and reduce until slightly thickened.
  • Add shrimp and seasoning, Cook until shrimp are pink, Serve over cooked rice.

SHRIMP ETOUFEE III



Shrimp Etoufee III image

I go by feel more that cups and teaspoons - this is one my mother had fed us when we were little - and we loved it! I cook it now and my kids love it! Try this and see! This takes time but it's good!

Provided by RONNIE B.

Categories     Etouffee

Time 2h30m

Yield 10

Number Of Ingredients 10

4 pounds fresh shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 cup margarine, divided
2 cups minced onion
3 cups sliced celery
3 cups diced green bell pepper
2 tablespoons cornstarch
3 ½ cups water

Steps:

  • In a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. Blend well. Cover and place in the refrigerator.
  • In a large pot over medium heat, melt 1/2 cup of margarine and add the onions. Saute the onions until they are translucent.
  • Stir in the celery and bell pepper. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup of margarine and bring to a boil. Fold in the shrimp and reduce heat to medium cook for 10 minutes.
  • Mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and red pepper flakes to taste.

Nutrition Facts : Calories 368.7 calories, Carbohydrate 9.4 g, Cholesterol 287 mg, Fat 20.7 g, Fiber 1.7 g, Protein 36.8 g, SaturatedFat 3.2 g, Sodium 876.2 mg, Sugar 3.5 g

CREAMY SHRIMP ÉTOUFFéE



Creamy Shrimp Étouffée image

Cajun or Creole, what's the difference? Well they're both cuisines in Louisiana, but the difference can be found by the addition of tomato. This étouffée is best served with warm crusty bread to sop up the sauce. I do use tomato powder, but feel free to use tomato paste if your spice cabinet doesn't include this incredible staple. Serve over hot cooked rice.

Provided by thedailygourmet

Categories     Seafood     Shellfish     Shrimp

Time 1h15m

Yield 8

Number Of Ingredients 15

½ cup salted butter
½ cup all-purpose flour
1 ¼ cups chopped celery
1 cup chopped green pepper
1 small onion, minced
½ cup chopped green onions
1 (14.5 ounce) can seafood stock
1 cup water
1 tablespoon tomato powder
1 teaspoon Cajun seasoning
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 bay leaf
2 pounds frozen shrimp, deveined and tails removed

Steps:

  • Melt butter in a large, heavy skillet. Stir in flour; cook and stir over low heat until the color of caramel, about 20 minutes. Add celery, green pepper, and onion; stir until coated. Add stock, water, tomato powder, Cajun seasoning, black pepper, cayenne, and bay leaf. Bring to a boil.
  • Reduce heat; cover and simmer sauce, stirring occasionally, for 30 minutes. Discard bay leaf. Add shrimp and cook until heated through, about 5 minutes.

Nutrition Facts : Calories 242.9 calories, Carbohydrate 9.6 g, Cholesterol 203.8 mg, Fat 13.1 g, Fiber 1.3 g, Protein 21.3 g, SaturatedFat 7.7 g, Sodium 729.5 mg, Sugar 1.3 g

CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE



Cajun Crawfish and Shrimp Étouffée image

An authentic Louisiana recipe with a rich and spicy fresh tomato-based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it! Serve over steamed rice with hushpuppies and/or crackers on the side.

Provided by RHONDA35

Categories     Etouffee

Time 1h10m

Yield 6

Number Of Ingredients 14

⅓ cup vegetable oil
¼ cup all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium fresh tomatoes, chopped
2 tablespoons Louisiana-style hot sauce
⅓ teaspoon ground cayenne pepper
2 tablespoons seafood seasoning
½ teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp, peeled and deveined

Steps:

  • Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
  • Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
  • Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g

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

EMERIL'S SHRIMP ETOUFFEE



Emeril's Shrimp Etouffee image

Bought a new Dutch Oven and this recipe from Emeril Lagasse (sp?) came with it. Gave it a try and it was pretty simple and DH loved it. It looked pretty impressive too. Served it with steamed white rice. I'm guessing at the serving size as it only states 3 quarts. Edited to include shrimp and amount (how could I forget something that important) thanks Grease for bringing it to my attention. Also for the Essence I used recipe#14372.

Provided by Bonnie G 2

Categories     < 4 Hours

Time 1h55m

Yield 3 quarts, 10 serving(s)

Number Of Ingredients 15

6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
2 tablespoons garlic, minced
14 1/2 ounces diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons Emeril's Original Essence
3 lbs medium shrimp (21-25 count)
4 cups vegetable stock (or water)
1/4 cup fresh parsley, chopped
1/2 cup green onion top, thinly sliced

Steps:

  • 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.
  • Pour tomatoes into pot and season with bay leaves, salt and 1 tablespoon of Emeril's Original Essence (I used the recipe on Zaar), Cook tomatoes for 2-3 minutes and then add stock, Use a whisk to briskly incorporate the stock into the roux, bring to a boil, then reduce to a simmer, Cook the etouffee stirring occasionally for 45 minutes.
  • Peel and devein the shrimp - I left tails on. Season the shrimp with the remaining tablespoon of Emeril's Original Essence and add to the pot, stirring to evenly distribute shrimp, Cook the shrimp for 5-7 minutes, or until shrimp are cooked through, Add chopped parsley to pot and stir to combine, Serve etouffee with steamed white rice, Garnish with green onion tops.

Nutrition Facts : Calories 210.4, Fat 8.6, SaturatedFat 4.6, Cholesterol 190.2, Sodium 1252.1, Carbohydrate 12.7, Fiber 1.9, Sugar 3.2, Protein 20.4

SHRIMP ETOUFFEE



Shrimp Etouffee image

Make and share this Shrimp Etouffee recipe from Food.com.

Provided by CCinSC

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

6 tablespoons butter
3 tablespoons flour
1 cup chopped onion
6 green onions, and tops chopped
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 cups water
3 lbs shrimp, peeled,deveined
1/4 cup chopped parsley
salt and pepper
1 small bay leaf
Tabasco sauce
rice, cooked

Steps:

  • In a skillet, melt the butter and stir in the flour.
  • Cook stirring constantly until this is a rich brown.
  • Add the vegetables and cook until tender.
  • Stir in the water, shrimp, parsley and seasonings.
  • Simmer uncovered for about 20 minutes.
  • Serve over hot rice.

Nutrition Facts : Calories 541.3, Fat 21.2, SaturatedFat 12, Cholesterol 708.4, Sodium 903.9, Carbohydrate 11.7, Fiber 1.9, Sugar 3, Protein 73

COMFORT SHRIMP ETOUFFEE



Comfort Shrimp Etouffee image

Our family Shrimp Etouffee recipe. Adapted from many different recipes to suit our own tastes. This one is spicy and delicious, a dark Etoufee, not a pale imitation!

Provided by Denise

Categories     Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

1/4 cup butter
1/3 cup all-purpose flour
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 -3 garlic cloves, minced
1 lb raw shrimp, peeled and deveined
1 1/2 cups chicken broth
1/2 cup dark beer
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground red pepper
1/8 teaspoon white pepper
1/8 teaspoon red pepper flakes
4 -5 dashes Tabasco sauce
3 cups hot cooked rice

Steps:

  • Melt butter in large cast iron skillet.
  • The cast iron is very important as this is what helps develop the very dark color of the roux.
  • Blend in flour and stir over medium heat, until the roux is dark brown.
  • Be patient, this will take at least 20 minutes and should be the consistency of dark rich peanut butter.
  • This is the key to good etouffee.
  • Don't be tempted to turn up the heat, just keep stirring!
  • Add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes.
  • Add all spices except parsley and cook another 5-10 minutes.
  • Stir in shrimp, beer and broth and simmer 15 minutes.
  • Add fresh parsley and simmer five more minutes.
  • Serve etouffee over hot cooked rice.
  • Serve with icy cold beer and very crusty French bread.

Nutrition Facts : Calories 308.7, Fat 9.2, SaturatedFat 5.1, Cholesterol 115.8, Sodium 1089.9, Carbohydrate 38.4, Fiber 1.8, Sugar 2.5, Protein 15.4

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.

SHRIMP ETOUFFEE



Shrimp Etouffee image

THIS is what I want for my last meal. 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 seasoning mix down to 1/4 of the amount on the ingredients list. Some consider me a wimp. You've been warned! Cook time for stock and rice is not included.

Provided by sugarpea

Categories     Cajun

Time 1h35m

Yield 4-8 serving(s)

Number Of Ingredients 22

2 quarts cold water
1 medium onion, unpeeled and quartered
1 garlic clove, unpeeled and quartered
1 stalk celery
shrimp shells, from 2 pounds shrimp
2 teaspoons salt
2 teaspoons ground red pepper (preferably cayenne)
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon basil
1/2 teaspoon thyme
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
7 tablespoons vegetable oil
3/4 cup flour
2 cups fish stock
6 -8 tablespoons unsalted butter, divided, to your taste
2 lbs medium shrimp, peeled
1 cup very finely chopped green onion
1 cup fish stock
4 cups hot cooked rice

Steps:

  • Fish Stock: Combine all ingredients and bring to boil; simmer for 4-8 hours, the longer the better; replenish water as needed to keep one quart of liquid in the pot.
  • If you're short on time, a stock simmered 20-30 minutes is better than water.
  • If you're even shorter for time, simmer the shells from the peeled shrimp and skip the vegetables.
  • Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
  • Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 4 minutes; use a LONG handled whisk and gradually mix in flour; cook and stir constantly until roux is dark red-brown,3-5 minutes; don't let roux scorch and DON'T get it on your skin!
  • Remove from heat and stir in the combined vegetables and ONE TABLESPOON of the dry seasoning with a wooden spoon; stir for 5 minutes while the roux cools down.
  • Gravy: Bring the fish stock to a boil in a 2 quart saucepan; gradually whisk in roux and stir until incorporated.
  • Reduce heat to low; continue stirring and cook another 2 minutes, until flour taste is gone; if any of the gravy scorches, don't scrape that part of the pan; remove from heat and set aside.
  • Finish: Using a 4 quart saucepan, melt 3-4 T butter over medium heat; stir in shrimp and green onions and sauté 1 minute, stirring constantly.
  • Add the remaining 3-4 T butter, Fish Stock and gravy; shake the pan rather than stir until the butter is melted and mixed into sauce, about 4-6 minutes.
  • Add remaining seasoning mix; stir well and remove from heat; if sauce starts separating, add a couple of T of stock or water and shake pan until it combines.
  • Plate rice in a ring and pour etouffee into center; serve immediately.

Nutrition Facts : Calories 916.1, Fat 45.7, SaturatedFat 14.9, Cholesterol 334, Sodium 2758.7, Carbohydrate 81, Fiber 3.5, Sugar 2.9, Protein 43.3

SHRIMP ETOUFFEE II



Shrimp Etouffee II image

This is a very easy shrimp etouffe recipe that utilizes your microwave! I usually add four dashes of hot pepper sauce to the dish, but bring the hot stuff to the table in case someone wants a zestier dinner! This recipe is one I learned while going to school in southern Louisiana - Geaux Tigers!

Provided by TEXICANTWIN

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 45m

Yield 6

Number Of Ingredients 13

¼ cup margarine
½ cup chopped onion
½ cup chopped green onion
½ cup chopped green bell pepper
4 cloves minced garlic
½ cup celery, diced
½ cup chopped fresh parsley
3 tablespoons tomato paste
1 (10.75 ounce) can condensed cream of chicken soup
1 pound cleaned shrimp
salt to taste
¼ teaspoon hot pepper sauce to taste
¼ teaspoon cayenne pepper

Steps:

  • In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.
  • Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 9 g, Cholesterol 119.3 mg, Fat 11.2 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 2.3 g, Sodium 635.6 mg, Sugar 2.6 g

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From emerils.com


EASY SHRIMP ETOUFFéE RECIPE - THE ANTHONY KITCHEN
Stir the vegetables occasionally until softened. Then add the garlic and stir 1 minute more. Make the Roux - Sprinkle the flour over the vegetable mixture and stir for 1 to 2 minutes. Make the Sauce - Add the tomato paste and begin adding the broth one big splash at a time, whisking well after each addition.
From theanthonykitchen.com


DINNER FOR TWO: SHRIMP ETOUFFEE RECIPE
Melt the butter in a large skillet over medium heat. When the butter begins to brown, reduce the heat to simmer and add the flour. Continue rapidly mixing, until the combination turns dark brown in color. Next add the onions, celery, and bell pepper. Cook until the veggies are tender.
From blackandmarriedwithkids.com


SHRIMP ÉTOUFFéE RECIPE - SAVORY THOUGHTS
Lightly season the shrimp with salt and Cajun seasoning. Mix well and set aside for about 15 minutes. In a large saucepan that’s about 3 litters and suitable to feed between 5-7 people, add the oil to the pan over medium-high heat. When heated, add the shrimp in batches. Cook the shrimp just until pink.
From savorythoughts.com


CHICKEN ETOUFFEE (A-2-FAY) - RECIPE - COOKS.COM
Heat large heavy skillet over medium heat until hot. Melt butter until it smokes. Saute onions, celery and red bell pepper for about 5 minutes. Meanwhile, season the thighs with cajun season mix. Add them to skillet after vegetables have sauteed for 5 minutes. Brown thighs, cooking 5 minutes per side. Remove chicken and set aside for later use.
From cooks.com


BEST SHRIMP ÉTOUFFéE RECIPE - HOW TO MAKE SHRIMP …
Stir in the shrimp and half of the green onions. Cook, uncovered, until the shrimp are pink and cooked through, 5 to 7 minutes. Serve over cooked white rice. Garnish with remaining green onions, if desired. Shrimp étouffée can be frozen up to 3 months. Thaw overnight in the refrigerator, and reheat gently in a Dutch oven over medium-low heat.
From thepioneerwoman.com


SHRIMP ETOUFFEE (A-2-FAY) ~ FOOD AJIP
Shrimp Etouffee (A-2-Fay) is just a fancy Cajun French expression for 'smothered' shrimp. The gulf shrimp are slow-cooked in a thick and rich garlic butter sauce. We begin by s autéing the Cajun trinity of vegetables--chopped onions, celery and bell pepper--to bring out the traditional and unmistakable flavors of Cajun-style cuisine. The meal is simple to prepare and rates …
From healthyfoodajp.blogspot.com


SHRIMP ÉTOUFFéE - THE WOKS OF LIFE
Instructions. Heat 2 tablespoons oil in a saucepan over high heat, and add all of the shrimp shells and heads, along with the bay leaves. Sauté until the shrimp shells are seared to a reddish orange color, and the heads are soft. Add the chicken stock and water, and let simmer for about 5 minutes.
From thewoksoflife.com


SHRIMP ETOUFFEE - SEAFOOD - GOOD HOUSEKEEPING
Add bay leaves, salt, chili powder, thyme, and black pepper; reduce heat and simmer 30 minutes. Stir in shrimp, green onions, and 1/4 cup parsley. Return to simmer and cook 3 minutes. Remove from ...
From goodhousekeeping.com


SHRIMP ETOUFFEE (STEP-BY-STEP) - SPEND WITH PENNIES
Remove from pan and set aside. Melt butter over medium heat in a large skillet. Stir in flour and cook until the flour becomes the color of peanut butter, about 6-8 minutes. Add onions, bell pepper, celery, thyme and garlic and cook until slightly softened. Stir in the broth/stock a bit at a time until smooth.
From spendwithpennies.com


SHRIMP ETOUFFEE (A-2-FAY) | RECIPE | TASTY KITCHEN, SHRIMP …
Sep 18, 2013 - My husband and his family are from Louisiana and introduced me to a bit of Cajun cooking. I fell in love instantly with this one and requested it whenever we went to eat at my in-laws’ home. I now make it every month because I am still in love with this dish! It is super simple and the depth of flavor is incredible. …
From pinterest.com


CAJUN SHRIMP ETOUFFEE CROCK POT RECIPE - THE SPRUCE EATS
Stir in the water, parsley, bay leaf, and Tabasco. Taste and add salt and pepper, as needed. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 to 20 minutes, to give the sauce a chance to thicken.
From thespruceeats.com


SHRIMP ÉTOUFFéE RECIPE - QUICK FROM SCRATCH FISH & SHELLFISH
Step 2. Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 ...
From foodandwine.com


SHRIMP ETOUFFEE – A LOUISIANA CLASSIC | MY HEALTH FOODIE
Jumbo shrimps – 1 pound. Holy trinity – Red bell pepper – 1 diced into small cubes; Celery -3 stalks – diced finely; Onion – 1 large diced finely.
From myhealthyfoodie.com


SHRIMP ETOUFFEE (A-2-FAY) | SOUL FOOD, FOOD, CAJUN COOKING
Jun 8, 2015 - My husband and his family are from Louisiana and introduced me to a bit of cajun cooking. I fell in love instantly with this one and requested it whenever we went to eat at my in-laws' home. I now make it every month because I am still …
From pinterest.com


SHRIMP ÉTOUFFéE - HOUSE OF NASH EATS
Bring to a boil, then reduce heat to low and simmer for 15 minutes. Stir the shrimp into the etouffee sauce until coated, then cook for 3 to 5 minutes until pink and cooked through. Remove from heat and add the butter, stirring until melted, then remove the bay leaves and serve over hot white rice.
From houseofnasheats.com


ÉTOUFFéE - WIKIPEDIA
Étouffée or etouffee (French: , English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) 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. Étouffée is most popular in New Orleans and in the Acadiana area of the …
From en.wikipedia.org


SHRIMP ÉTOUFFéE RECIPE | SOUTHERN LIVING
Step 2. Stir in bell peppers, and cook, stirring often, 5 minutes. Stir in broth and water, and cook, stirring constantly, until mixture thickens, 7 to 10 minutes. Stir in shrimp, and cook, stirring occasionally, until shrimp turn pink, about 5 minutes. Stir in hot sauce, salt, and pepper; cook 5 more minutes. Stir in scallions and parsley, and ...
From southernliving.com


SHRIMP ETOUFFEE (CAJUN SHRIMP WITH RICE) • THE HERITAGE COOK
Add the shrimp, garlic and bay leaves and reduce the heat to medium. Cook the shrimp for 3 minutes, until shrimp turn opaque, stirring occasionally. Stir the roux into the shrimp mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes.
From theheritagecook.com


SHRIMP ÉTOUFFéE IS A CELEBRATION OF CAJUN FLAVOURS - FOOD …
Directions. Step 1. Combine ingredients for the Cajun spice blend in a small bowl, mix and set aside. Step 2. Toss the shrimp in a bowl with a dash of salt and cayenne pepper, to taste. Heat the olive oil in a large pan over medium-high heat and cook the shrimp for about 30 seconds per side. The shrimp should not be fully cooked (it will finish ...
From foodnetwork.ca


SHRIMP ETOUFFEE | PAULA DEEN
Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 …
From pauladeen.com


SHRIMP ETOUFFEE - PB - P DESIGN
Instructions. Season shrimp with about a tablespoon of Cajun seasoning. Mix well and refrigerate until ready to use. Melt the butter in a large sauce pan over medium heat, cook until melted; add the flour, whisking constantly until dark brown (color of peanut butter), about 10 minutes. Add the onion, celery and peppers to the roux and cook ...
From peanutbutterandpeppers.com


SHRIMP ÉTOUFFéE – EVERYDAY CREOLE
Step 1. For the shellfish stock: In a 7 quart pot, add 5 quarts of water and add all ingredients. Allow mixture to simmer on medium-low heat for 3 hours. Step 2. Pour stock through a strainer lined with a fine mesh cloth to collect all the solids, pressing down lightly to release any remaining juices. Step 3.
From everydaycreole.com


SHRIMP ÉTOUFFéE - CULINARY HILL
Add bell pepper, celery, onion, 1 teaspoon salt, ½ teaspoon pepper, and cook until vegetables are tender and softened, about 12 minutes. Add garlic, thyme, paprika, and cayenne, and cook until fragrant, about 1 minute. Stir in undrained tomatoes and cook until dry, about 1 minute. Carefully whisk in shrimp stock.
From culinaryhill.com


SHRIMP ETOUFFEE - DINNER AT THE ZOO
For the etouffee. Melt the butter in a large pot over medium heat. Add the flour and whisk until smooth. Cook, stirring constantly, for 5-7 minutes or until roux is light golden brown. Add the onion, bell pepper and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender. Add the garlic and cook for 30 seconds.
From dinneratthezoo.com


SHRIMP ETOUFFEE - A CAJUN (CREOLE?) CLASSIC! - THE TASTE PLACE
Instructions. Season shrimp with 1 Tbsp of Creole seasoning. Melt 3 tbsp butter in large cast iron skillet, pot or dutch oven. Add onions, pepper, and celery, saute until translucent. Whisk in flour to make a blonde roux, stirring constantly 3-5 …
From thetasteplace.com


CREOLE SHRIMP ÉTOUFFéE - THE RECIPE CRITIC
Cook this roux over medium heat for 12-15 minutes until the roux is a golden brown color. Stir constantly while cooking to prevent burning. Add in the onion, celery and bell pepper. Stir to coat in the roux. Continue to cook another 5 minutes or until the veggies have softened. Add in the garlic and stir.
From therecipecritic.com


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