Best 8 Shrimp Ettouffee Recipes

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Shrimp ettouffee is a classic Cajun dish made with shrimp, a rich sauce, and rice. The sauce is typically made with a roux, which is a mixture of flour and fat, and various seasonings, such as onions, celery, bell peppers, garlic, and cayenne pepper. The shrimp is then added to the sauce and cooked until it is tender. The dish is served over rice and can be garnished with parsley, green onions, or shrimp. Shrimp ettouffee is a delicious and flavorful dish that is sure to please everyone at your table.

Let's cook with our recipes!

SHRIMP ETOUFFEE



Shrimp Etouffee image

Shrimp Etouffee! This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Serve it over rice for a true Cajun meal!

Provided by Hank Shaw

Categories     Dinner     Comfort Food     Cajun     Creole     New Orleans     Shrimp

Time 2h

Yield 6

Number Of Ingredients 23

Optional Shrimp Stock:
Shells from 2 pounds of shrimp
1/2 large onion, chopped
top and bottom from 1 green pepper
2 garlic cloves, chopped
1 celery rib, chopped
5 bay leaves
Étouffée
2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
1/4 cup vegetable oil or lard
Heaping 1/4 cup flour
1/2 large onion, chopped
1 bell pepper, chopped
1 to 2 jalapeño peppers, chopped
1 large celery stalk, chopped
4 garlic cloves, chopped
1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
1 tablespoon Cajun seasoning
1/2 teaspoon celery seed
1 tablespoon sweet paprika
Salt
3 green onions, chopped
Hot sauce (Crystal or Tabasco) to taste

Steps:

  • Make the shrimp stock: Pour 2 quarts of water into a pot and add all the shrimp stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine-meshed sieve into another pot set over low heat. You will only need about 2 cups of stock for this recipe. Use the leftover stock for soup, risotto, etc. It will last in the fridge for a week or frozen for up to three months.

Nutrition Facts : Calories 317 kcal, Carbohydrate 12 g, Cholesterol 320 mg, Fiber 2 g, Protein 38 g, SaturatedFat 2 g, Sodium 2200 mg, Sugar 2 g, Fat 13 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

SHRIMP AND CHICKEN ETOUFFEE



Shrimp and Chicken Etouffee image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h22m

Yield 8 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 pound andouille sausage, diced
3 pounds skin-on, bone-in chicken thighs
Kosher salt
1/2 cup plus 2 tablespoons all-purpose flour
4 stalks celery, diced
1 large onion, diced
1 green bell pepper, chopped
4 cloves garlic, minced
1/4 teaspoon cayenne pepper
4 cups low-sodium chicken broth
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry
Freshly ground black pepper

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.

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

ANN'S SHRIMP ETOUFFEE



Ann's Shrimp Etouffee image

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

1 cup butter
2 large white onions, chopped
6 stalks celery, chopped
3 cloves garlic, pressed
4 tablespoons all-purpose flour
5 pounds fresh shrimp, peeled, deveined and chopped
1 cup chopped fresh mushrooms
3 tablespoons paprika
salt to taste
ground black pepper to taste
crushed red pepper to taste

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

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

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

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h10m

Yield Four servings

Number Of Ingredients 17

1/2 teaspoon vegetable oil
1 1/2 pounds large shrimp, shelled and deveined, shells reserved
1 1/4 cups white wine
2 cups water
3 cloves garlic, peeled and minced
1 medium-size onion, peeled and chopped
1 green and 1 red bell pepper, stemmed, cored and diced
2 ribs celery, diced
2 teaspoons unsalted butter
1 teaspoon all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried oregano
1/8 teaspoon cayenne
1 bay leaf
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 1/2 teaspoons cornstarch mixed with 1 1/2 teaspoons water

Steps:

  • Heat the oil in a medium-size saucepan over medium heat. Add the shrimp shells and cook, stirring often, for 5 minutes. Add the wine and the water, increase the heat and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain.
  • Heat 1/4 cup of shrimp broth in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add onion, peppers and celery, lower the heat slightly and cook, stirring occasionally, until soft, about 15 minutes.
  • Meanwhile melt the butter in a small saucepan over medium heat. Stirring constantly and rapidly with a small spoon, add the flour. Continue stirring and cook the mixture until it turns a deep golden brown, about 3 minutes. Whisk in the remaining shrimp broth.
  • Stir the thyme, oregano, cayenne and bay leaf into the vegetable mixture and cook for 5 minutes. Stir in the broth mixture, bring to a simmer and cook for 5 minutes. Add the shrimp, salt and pepper and cook until just cooked through, about 3 minutes. Stir in the cornstarch mixture and cook for 2 minutes. Adjust the salt and pepper to taste, remove the bay leaf and serve over white rice.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1036 milligrams, Sugar 3 grams, TransFat 0 grams

ULTIMATE SHRIMP ETOUFFEE



Ultimate Shrimp Etouffee image

My aunt lives in Baton Rouge Louisiana, she has been making and serving this at family get togethers for years, I always loved it, I finally got the recipe from her. Yes it has cream of mushroom soups in it, I was just as suprised, if you don't tell anyone they will never know. This is a real treat, very rich, easy to make and perfect for special occations. I know I know, the "cream-of" soups makes it seem not-so-cajun but like I said, my aunt lives in cajun country, so if you have a problem.....take it up with her, ha ha. Her son, my cousin, is famous for his Gumbo, maybe I can get his recipe as well.

Provided by Chipfo

Categories     < 60 Mins

Time 40m

Yield 1 large pan, 6 serving(s)

Number Of Ingredients 8

1/2 cup butter
1 medium onion
1 bell pepper
2 stalks celery
1 (10 ounce) can Rotel Tomatoes (I use original diced)
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (10 3/4 ounce) can condensed golden mushroom soup
2 lbs shrimp (peeled and deviened) or 2 lbs crawfish (peeled and deviened)

Steps:

  • Dice onion. pepper and celery, I do a medium dice.
  • In a large pan, melt butter and add onion, bell pepper, celery and saute intil tender.
  • I use the diced original rotel, but if you get the can with whole tomatoes, dice it up. It comes in mild, original and hot, use your preference.
  • Add the mushroom soups and rotel and bring to a simmer.
  • Season to taste.
  • Add shrimp, bring back to a simmer, cook until shrimp is done. About 10 minutes.
  • If it is too thick, add a little water or chicken broth.
  • Serve over cooked rice. I like to pack a ice cream scoop with the rice, put it in a serving bowl and ladle the etouffee around the rice. For larger bowls, use 2 scoops.
  • I have also spooned over grilled steaks before and it was delicious!

Nutrition Facts : Calories 345, Fat 21.8, SaturatedFat 11.3, Cholesterol 234.6, Sodium 1984.8, Carbohydrate 13.7, Fiber 0.9, Sugar 3.5, Protein 23.8

Tips:

  • Use fresh shrimp: Fresh shrimp have a sweeter, more delicate flavor than frozen shrimp. If you can, buy shrimp that is caught locally.
  • Clean and devein the shrimp: Deveining the shrimp removes the digestive tract, which can be gritty and unpleasant to eat. To devein a shrimp, use a sharp knife to make a shallow cut along the back of the shrimp, from the head to the tail. Then, use your fingers to pull out the digestive tract.
  • Cook the shrimp properly: Shrimp cooks quickly, so it's important to not overcook it. Overcooked shrimp will be tough and rubbery. Cook shrimp for 2-3 minutes per side, or until it is pink and opaque.
  • Use a good quality stock: The stock you use in your shrimp étouffée will make a big difference in the flavor of the dish. Use a homemade stock if you can, or a high-quality store-bought stock.
  • Don't skimp on the roux: The roux is the base of the shrimp étouffée, and it's important to take the time to make it properly. A good roux will be dark and rich, and it will add a lot of flavor to the dish.
  • Add vegetables: Vegetables add flavor and texture to shrimp étouffée. Some common vegetables that are used in shrimp étouffée include onions, celery, bell peppers, and tomatoes.
  • Season the dish to taste: Season the shrimp étouffée to taste with salt, pepper, and cayenne pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.

Conclusion:

Shrimp étouffée is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients and a little bit of time, you can create a shrimp étouffée that will be sure to impress your family and friends. So next time you're looking for a quick and easy dinner idea, give shrimp étouffée a try.

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