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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #seafood #american #cajun #southern-united-states #shrimp #stove-top #dietary #low-sodium #low-calorie #low-carb #low-in-something #shellfish #equipment
You'll also love
Stephanie Peterson
[email protected]I've made this shrimp etouffee several times now and it's always a hit! My friends and family love it.
Op.Sabbir. Vai
[email protected]This shrimp etouffee was a bit too spicy for my taste, but it was still very good. I would recommend using less cayenne pepper if you don't like spicy food.
Saidah Bakar
[email protected]I'm not a huge fan of shrimp, but this shrimp etouffee was surprisingly good! The sauce was flavorful and the shrimp were cooked perfectly.
Ishmael Jenkins
[email protected]This shrimp etouffee was a bit bland for my taste, but it was still a good base recipe. I would recommend adding more spices and seasonings to your taste.
Rewan Cresta Official
[email protected]I added some chopped green onions to this shrimp etouffee and it gave it a nice fresh flavor.
Sujn Ahmed
[email protected]This shrimp etouffee was a bit too rich for my taste, but it was still very good. I would recommend using less butter and heavy cream if you prefer a lighter dish.
Rupa Chowdhury
[email protected]I've never had shrimp etouffee before, but this recipe was a great introduction. The sauce was flavorful and the shrimp were tender and juicy.
HD Hasnain
[email protected]This shrimp etouffee was a bit time-consuming to make, but it was worth it! The flavors were incredible and the shrimp were cooked to perfection.
Kyoloobi Swaibu
[email protected]I'm a beginner cook and this shrimp etouffee was easy to follow and turned out great! I'm definitely going to try more recipes from this website.
Joseph Rosa
[email protected]This shrimp etouffee was the perfect comfort food on a cold night. It was warm, hearty, and flavorful.
Mia Porter
[email protected]I made this shrimp etouffee in a slow cooker and it turned out great! The flavors had time to meld together and the shrimp were fall-apart tender.
Folad Ahmadzai
[email protected]This shrimp etouffee was a bit spicy for my taste, but it was still very good. I would recommend using less cayenne pepper if you don't like spicy food.
Léa Boudouris
[email protected]I added some extra vegetables to this shrimp etouffee, such as bell peppers and onions, and it was even better!
Uditha Nuwan
[email protected]This shrimp etouffee was easy to make and turned out great! I used frozen shrimp and it still came out delicious.
Rasel SR
[email protected]I've made this shrimp etouffee several times now and it's always a hit! My friends and family love it.
Sikandar Zaib
[email protected]This was the best shrimp etouffee I've ever had! The flavors were so well-balanced and the shrimp were cooked to perfection.
basem duqmaq
[email protected]I'm not a huge fan of seafood, but this shrimp etouffee was delicious! The sauce was rich and creamy, and the shrimp were tender and juicy.
Casey Robertson
[email protected]This shrimp etouffee was amazing! The sauce was so flavorful and the shrimp were cooked perfectly. I will definitely be making this again.