Shrimp Etouffee

Total Time:
2 hr 20 min
Prep:
20 min
Cook:
2 hr

Yield:
about 10 servings

Ingredients
  • 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
  • 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
Directions

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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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

Combine all ingredients thoroughly.

Shrimp Stock:

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

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.


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4.8 95
I love this recipe...wonderful comfort food when you're in the the west and wishing you were in the south! item not reviewed by moderator and published
I followed the recipe to a tee, even made my own shrimp stock and essence seasoning. This was good, but...... this dish just did not "wow" me. I don't think I would go to the trouble of making it again. The sauce is really nice and hardy, but for some reason I just did not care for the shrimp in it. I did not grow up with Cajan food so it is not something I crave. But I have had crawfish étouffée that was to die for. I think I will try that one next time. Don't think there is anything wrong with this recipe just don't think I really love shrimp étouffée. I seem to be in the minority here. item not reviewed by moderator and published
Yummy! I also added chicken breast to this recipe and it was a hit with my family and friends item not reviewed by moderator and published
I've made this recipe 2x and both times everyone loved it! It's so good I pinned it to my Pinterest page! Making it for a 3rd time today!! item not reviewed by moderator and published
My first Etouffee with tomatoes.....I'm impressed. Made it for a holiday dinner, everyone loved it! I could only get farm raised shrimp (do not waist your time making stock with them) so i use boxed shrimp or fish stock instead it works great. item not reviewed by moderator and published
I did not have but two pounds of shrimp so I added one pound of sausage. I let the roux go to the color of a used penny and left the rest as is. It was awesome and I have saved it to cook again. My son don't like left overs but ate this three days in a row and said "Dad, you can cook this anytime". item not reviewed by moderator and published
Fabulous!! I used 2 pounds of shrimp and 1 pound of crawfish tails and added some Andouille sausage for extra spice. Will definitely make this again! item not reviewed by moderator and published
Fantastic! I made this for a company Mardi Gras luncheon and everyone loved it. It took some time and planning to pull together but was well worth it. item not reviewed by moderator and published
Fantastic! Made the shrimp stock then the etouffee. Delish. I'll make it again. Just spicy enough for flavor but not over powering. I added sausage because i was short on Shrimp. I only have 1.5 pounds of large shrimp. Will make again but not the stock and the etouffee in the same day. item not reviewed by moderator and published
This is a fantastic recipe, for those who dont know how to make shrimp stock, just get some cleaned and deveined shrimp with the shell on and boil the shrimp in the water. I kick this recipe up a notch by adding a jalapeno and also some andouille sausage to it. My wife loves it and I am making it for some friends of ours this weekend. item not reviewed by moderator and published
being cajun anytime you add tomato's to an etouffee you are making it a creole etouffee...this is a good recipe and i am not partial to creole food item not reviewed by moderator and published

Not what you're looking for? Try:

Shrimp Etouffee

Recipe courtesy of Paula Deen