Indulge in the enticing flavors of Louisiana with Ann's Shrimp Etouffee, a classic Cajun dish that boasts a medley of tantalizing flavors and textures. This delectable dish is a symphony of tender shrimp, succulent vegetables, and a luscious, savory sauce that will transport you to the heart of the Bayou. Experience the perfect balance of sweet, spicy, and smoky notes as you savor every bite of this iconic Louisiana specialty. Whether you're a seasoned chef or a culinary novice, this comprehensive guide will equip you with the knowledge and techniques to create an unforgettable Ann's Shrimp Etouffee that will leave your taste buds begging for more.
Check out the recipes below so you can choose the best recipe for yourself!
ANN'S SHRIMP ETOUFFEE
Delicious shrimp dish with a Cajun flair! I've spent 6 years perfecting this shrimp recipe. I use shrimp harvested from a local shrimp farm. This is also great with firm crab meat or fish!!
Provided by Ann Cooper
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 2h25m
Yield 20
Number Of Ingredients 11
Steps:
- In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.
- Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.
- Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 3.9 g, Cholesterol 203.7 mg, Fat 11 g, Fiber 0.9 g, Protein 22.9 g, SaturatedFat 5.9 g, Sodium 328 mg, Sugar 0.9 g
SHRIMP AND CHICKEN ETOUFFEE
Provided by Food Network Kitchen
Categories main-dish
Time 1h22m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat a large pot over medium-high heat. Add the vegetable oil and andouille and cook, stirring, until crisp, 4 to 5 minutes. Transfer to a plate. Season the chicken with salt, then add to the pot in batches to brown, 5 minutes per side. Transfer to the plate with the andouille.
- Make the roux: Remove the pot from the heat and cool slightly (there should be about 1/4 cup drippings; drain or add oil as needed). Return the pot to medium heat. Sprinkle in the flour and stir, scraping up the browned bits from the pan with a wooden spoon. Continue to cook, stirring, until the mixture smells nutty and turns a deep brown, 10 to 12 minutes. Add the celery, onion, bell pepper, garlic, cayenne, and salt to taste. Cook, stirring, until the vegetables are tender, 6 to 8 minutes.
- Whisk in the broth. Return the chicken and andouille to the pot and simmer until the chicken is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool slightly while the stew simmers; remove the skin and shred the meat. Return the meat to the pot. Stir in the shrimp and sherry and cook until the shrimp turn pink, 2 to 3 more minutes. Season with salt and black pepper.
SHRIMP ETOUFFEE
Provided by Food Network
Categories main-dish
Time 2h20m
Yield about 10 servings
Number Of Ingredients 33
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 ETOUFFEE
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
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
Tips:
- Use fresh ingredients: Fresh shrimp, vegetables, and spices will give your etouffee the best flavor.
- Don't overcrowd the pot: If you add too much shrimp or vegetables to the pot, they will not cook evenly and the etouffee will be watery.
- Cook the roux until it is dark brown:This will give the etouffee a rich, nutty flavor.
- Use a good quality stock: A good quality stock will add a lot of flavor to the etouffee. You can use chicken, seafood, or vegetable stock.
- Simmer the etouffee for at least 30 minutes: This will allow the flavors to meld and develop.
- Serve the etouffee over rice: This is the traditional way to serve etouffee. You can also serve it over pasta or grits.
Conclusion:
Shrimp etouffee is a delicious and easy-to-make Cajun dish that is perfect for a weeknight meal. With its rich, flavorful sauce and tender shrimp, it is sure to be a hit with your family and friends. So next time you are looking for a new recipe to try, give shrimp etouffee a try. You won't be disappointed.
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