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 97
Way too hot!!!  I would cost tthe cayenne ttto 1/4 or 1/8 of the recipe.  What I had hoped would be a wonderful birthday dinner was inedible--a disaster.  I would cut the salt aalsalso, tthe dish wwas a bit salty.<br /> item not reviewed by moderator and published
Love this recipe.  I used 2 pounds of shrimp and 1 pound of bay scallops. I made a fast and easy stock by cooking the shrimp shells in store bought low sodium chicken stock. I also used jasmine rice because its aromatic and very flavorful. I will be making this often.  item not reviewed by moderator and published
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
My husband and I made this years ago and absolutely loved it. I lost my notes that I took from his tv show at the time. I now found it again, here. This is an awesome recipe. Glad I found it again. item not reviewed by moderator and published
It turned out great!!! My whole family loved it. It does make quite a LOT. We also served it over grits - very good -it is a keeper. I could not find shrimp stock and did not have time to make it so I used chicken stock and it was fine. item not reviewed by moderator and published
Good, but not what I had hoped. The tomatoes added an unexpected sweetness, a nice contrast but I was craving something a bit richer. Glad I made the stock, it provided good depth of flavor. Also would use more creole seasoning next time. item not reviewed by moderator and published
Shrimp stock sounded gross, so I substituted 1&amp;1/2 cups of red wine-&amp; 3 cups of water along with the roux, vegetables, and shrimp. This turned out to be the most delicious etoufee dish Ive tasted after about 15 minutes of simmering. item not reviewed by moderator and published
I thought it was boring as written. I don't have heads on shrimp near me, so I used shells plus "Better than Bouillon" Lobster base. These are good products (IMHO. Heads on would have made a huge difference. I tripled the "essence". Not perfect, but I can't find a better recipe. I guess I have to go back to NO for the real thing. Second try; I prepared the shrimp stock using a French method. After I sauteed the shells with the aromatics in butter, I deglazed with Cognac (white wine and a splash of vodka works too. Much of the flavor of the shells is alcohol soluble, but not water soluble. My other problem was the canned tomatoes. They had no acid. I hadn't tasted them. Mea Maxima Culpa. Brightening the sauce with a splash of lemon juice or red wine vinegar with the tomatoes made a huge difference. It is not quite perfect, but my best yet! Maybe more bay leaf? item not reviewed by moderator and published
Was great though I had to up the spice like 4x what the recipe called for. It made a huge difference. item not reviewed by moderator and published
Excellent! I switched out the shrimp stock for chicken stock ( I don't know where to get shrimp stock everyone loved it! item not reviewed by moderator and published
I have made this many times and it's great every time. Don't change a thing. item not reviewed by moderator and published
Taste amazing just needed to add hot sauce. item not reviewed by moderator and published
Absolutely delicious. Made exactly as written, but used a little more cayenne to kick it up a notch ; The whole family loved it! item not reviewed by moderator and published
As usual, Emeril comes through again. After reading many of the reviews (all positive, I had to try it. This was outstanding and definitely tasted like it was from a restaurant. I made a few slight modifications like canned fish stock and cut the recipe almost in half. I did use crawfish after reading Emeril's Crawfish Etoufee recipe. But, I liked this broth much better. Enjoy! item not reviewed by moderator and published
A wonderful etouffee!!! I have tried many etouffees and this is by far superior. It is very authentic tasting. I used a flavorful boxed seafood stock. Nothing really to tweak in this recipe. Served with salad and baguette. item not reviewed by moderator and published
It was delicious. It was my first time making it and now I'll want to repeat it over and over again. I used crab and shrimp in this recipe. item not reviewed by moderator and published
Awesome! My wife &amp; kids loved this. I only wish I could find whole shrimp. I could then make BBQ shrimp as well! BAM! item not reviewed by moderator and published
Really simple to make and so incredibly delicious. I didn't have time to make my own stock, so I just used a box of seafood stock and it was great. I'll definitely make this again! item not reviewed by moderator and published
I did not have a clue on how to make etouffee and never tried but this came out great. I only added more cayenne pepper bc I like the heat but overall I was very happy with this one item not reviewed by moderator and published
i made this recipe for dinner tonight and it was AMAZING!!! It took a long time for me but mostly the prep and shrimp stock took the longest but now that i have my leftover stock i should be able to get this done in about an hour or so. I am so happy i found a recipe that would take me to the south in one bite thank you very much Emeril ! item not reviewed by moderator and published
I made this last night for family, and it was a huge hit. The only substitution I made was crawfish, because it was available. :) I used the heads and bodies to make the stock. Otherwise, it was made exactly to recipe. Also, I had a little bit of the sauce left over, which I drizzled over scrambled eggs this morning. Even a few spoonfuls was too much to waste! item not reviewed by moderator and published
I've made this a few times with rave reviews from my dinner guests each time. I have yet to make my own shrimp stock, but I have found that using 3 cups Kitchen Basics Seafood stock and 1 cup veggie broth tones down the overwhelming "fishy" flavor the dish has when you use seafood stock alone. item not reviewed by moderator and published
Amazing! I am a Louisiana native and always looking for good authentic recipes out here in CA. This one is spot on! Quick notes on slight changes 1. could not find head on shrimp, so I made the stock with only the shells and the other ingredients listed and it came out just perfect. Lots of reviewers used boxed seafood stock b/c they could not find head on, but as long as you use the shells it works out great. a lot of reviewers said the boxed stuff gave a too "fishy" flavor instead of a primarily shrimp flavor. 2. I made my roux just a bit darker and it enhanced the flavor. Enjoy this one! it is a winner! item not reviewed by moderator and published
Easy to prepare and delicious! item not reviewed by moderator and published
I could be wrong, but my recipe skipped the adding of the stock. Luckily, I know how to cook and knew when to add it. item not reviewed by moderator and published
This a great receipe you have to try this you will not be disappointed!!!! item not reviewed by moderator and published
First time making etouffe and it came out very well. My husband loves Cajun and he is moaning in ecstasy right now. I call that success. item not reviewed by moderator and published
I felt very brave making Shrimp Etouffee. The word "etouffee" popped into my head yesterday morning. Since we are quite a distance from a supply of crawfish, I opted to use shrimp and clam juice. Very good! A little albor-intensive, but it was worth it. I was pleased to see the New Orleans Trinity (onion, green pepper, celery) as maintstay in this dish. Very enjoyable! item not reviewed by moderator and published
This is a really good etouffee recipe, but of course, everyone's got their own preferences. I like that he calls for a lighter roux but not crazy about the addition of tomatoes. Still tastes good, but just not exactly the etouffee I grew up with. item not reviewed by moderator and published
AMAZING!!! My boyfriend and I made this last night for the first time and it was awesome. We used half the onions, seafood stock, and instead of using 3 lbs of shrimp we used 2 lbs and added about a 1.5 lb of andouille sausage to spice it up a little bit. It was a perfect meal to have on our night in. item not reviewed by moderator and published
I just returned from five days of eating my way through New Orleans, and found myself craving more. I made this exactly as written, down to making the stock - it's not difficult, and I had a big bag of shrimp shells I've been saving up in the freezer for just such a purpose. I can't say whether it's authentic - I only tried etouffee once during my trip - but it's certainly delicious; now that I've made it by the book, I'll probably play around with the spices a bit; I prefer more heat and less salt, generally. But the overall balance of flavors is just excellent, and I have enough leftovers to feed on for a week item not reviewed by moderator and published
I made this recipe and think it is worth more stars BUT when I look at reviews from this site, I find I learn MORE by far from negative reviews than the 5 star ones. I think it is worth 4 stars actually... I have found that when cooking cajun and cerol from recipes, one should stick to the recipe very closely or you will end up with something else. I am a big fan of Paul Prodhommes stuff, and his Crawfish/Shrimo Etouffee is to die for as is this one. Just different. When I make this dish I have learned to always start out making twice as much ROUE than the Recipe calls for, as I like things a little thinker, so if it turns out thinner near that the end, one can always stir in more roue. One will go mad trying to whip up more roue on the fly. I also use OIL instead of butter because it you do not attended to it constantly, it has a tendency to burn! Add a few Tbsns of butter at the end. ALSO DO NOT MAKE MY MISTAKE! I made Dirty rice for this dish instead of Basic rice, and it took away form the PAZZAZ of the Etouffe. Stick with plain buttery rice! item not reviewed by moderator and published
I feel like you can never go wrong with an Emeril recipe if you want the true New Orleans flavor. This one is great and actually very easy! The only negative was that I used Kitchen Basics Seafood Stock instead of making my own. I think it gave the dish a bit of a funky taste, but obviously not so bad that I didn't like the dish. I probably wouldn't take the time to make my own stock, but next time I might try chicken or vegetable stock instead. Overall, this is an awesome dish that tasted so good I couldn't believe I actually made it myself and didn't get it from a restaurant! item not reviewed by moderator and published
This was really really good. For the most part I followed the recipe as written, the only change I made was only using 2cups of onions. I like onions but 4 cups seemed really excessive. Anyway it still turned out great. item not reviewed by moderator and published
Fantastic Recipe- unlike most users who rate recipes here, I followed the recipe to the letter. (With two small exceptions- first, I had to add a tablespoon more butter to the roux, because I only had a liquid measuring cup, and used a little too much flour. Second, in my martini induced haze, I forgot the parsley towards the end.) Even with these two glitches, this recipe, from the stock to the plate, rocked. Truly legit. (and I grew up in New Orleans.) Enjoy, and stick to the recipe. item not reviewed by moderator and published
I made this last night for a "Cajun" themed pot luck....by far - this was the best dish there (thank you Emeril !!). Like several other people had mentioned in their reviews - I used Kitchen Basics Seafood Stock. That just seemed a whole lot easier then making my own. I will definitly make this dish again! item not reviewed by moderator and published
I have never had or made etouffee before and this was great! I made it with 1lb chicken and 2lb shrimp and used chicken stock. Next time I will make with 2lbs of chicken and 2lbs shrimp. This dish taste even better the next day. item not reviewed by moderator and published
This recipe was very good, my family really enjoyed it! Took time to, but very easy and full of flavor with just the right texture of vegetables. I will make this again. item not reviewed by moderator and published
OMG (oh my God) Not only was this dish easy to make but it was delicious! My husband don't eat shellfish so i substituted the shrimp for chicken &amp; the shrimp stock for chicken stock. I cheated &amp; used a whole rotissere chicken. It was excellent! Emeril you've done it again!!!! item not reviewed by moderator and published
It was my turn to host our new dinner club with 5 couples. I chose New Orleans cuisine. After searching through gumbo, jambalaya and etouffee recipes, I am thrilled to have chosen this recipe. It was a big hit. Definitely enough for 10 people but nobody had a big serving because we had 3 courses before getting to the etouffee. Here are my suggested modifications after making: I added a pound of sliced, cooked andouille sausage that I had browned up separately and tossed in when I added the shrimp. I then eliminated the cayenne because the sausage had great heat (and there's cayenne in the Essence.) I kept the shrimp at 3 lbs. I used 26-31 size shrimp to keep them bite size. I used only about 3 cups of chopped onion and it seemed right. I would recommend reducing the amount of the stock to about 3/4 of a quart. I cooked the etouffee in the stock for nearly an hour to thicken the liquid up enough. I also used the Kitchen Basics seafood stock and it seemed fine. The rioux took me over 10 mins to get to the right color but it worked great. I will make this again. (I also made the Mirliton Fritters as an appetizer. Huge hit too - I'd modify it by adding more sausage next time.) item not reviewed by moderator and published
Now THIS is etoufee!! Kudos Emeril!! Easy to make, delicious and true to New Orleans tradition. Thank You!! item not reviewed by moderator and published
This was a great recipe and easy to make. I halved the recipe for my husband and I and we had enough left for lunch the next day. I "cheated" with the shrimp stock - used the shells and heads, added the Kitchen Basics vegetable stock, and cooked it for about 30 minutes. Didn't want to chop all those veggies and spend all that time making it from scratch. I also spiced it up by using more cayenne. z item not reviewed by moderator and published
I had my first bite of this creole dish at a hole in the wall in Baton Rouge, LA. Ever since then I have been looking for a way to recreate that magic here in Cali. This is it! The shrimp here aren't as good as the bayou, but it does the trick until I can make my next visit. I also used the Kitchen Basics Seafood stock and it worked perfectly well. Also I couldn't find the essence and didn't want to mix it, so I just picked up some creole seasoning (zaturans) and it was a great substitution. item not reviewed by moderator and published
Wonderful dish! If you like creole/cajun food. I added crawfish tails as well... Very tasty! I did add a little bit of corn starch because I wanted the consistency a little thicker but otherwise, I'm very pleased. Will definitely make again! P.s. This recipe makes quite a bit. item not reviewed by moderator and published
My husband and I really enjoyed this meal. There was a lot of preptime - but it paid off, because the veggies gave each bite variety. The sauce was delicious and flavorful, and we each cleaned our plates. item not reviewed by moderator and published
I moved up north to PA from Louisiana and was looking for something to cook for the guys in our shop up here (especially since crawfish isn't readily available) and this was perfect! I did do just a little bit of tweaking (mostly b/c it's hard to find certain items up north), but basically, i used 2 cans of rotel tomatoes instead of 1 can of tomatoes, used clam juice in place of the shrimp/seafood stock and added a huge can of cream of mushroom soup to add the creaminess i'm used to in an etoufee. It was a hit with those of us from down south and our guys from PA! item not reviewed by moderator and published
I made this the other nite for dinner i thought it was great but my family wasn't to wild about it so i won't be making this again just because of this. item not reviewed by moderator and published
My husband &amp; I loved it! I will definately make it for my friends &amp; family. item not reviewed by moderator and published
This was my first experience with etouffee, or any cajun/creole cooking for that matter and I was amazed at how easily this meal came together! I followed the recipe almost exactly, except for three things: First, I used Kitchen Basics Seafood Stock instead of making my own- I couldn't find shrimp with the heads still on. Second, I used 4 lbs of the 21-25 sized shrimp, instead of 3 (which I think helped to compensate for store bought stock. Before I added the shrimp, the etouffee had a definite "fish" taste, but once the shrimp jumped into the pool, the flavor really rounded out). Last, I accidentally added the additional 2 tsp of salt that are supposed to go into the pot after the canned tomatoes, into the ESSENCE, which I just mixed into the spice mixture. I still added the 2 tsp to the pot and though I was worried the whole thing would come out too salty, the end result was WONDERFUL!!! My family of 6 loved it! My kids don't like bell peppers and can usually sniff them out a mile away, but they gobbled down this dish!! My 1yr old even reached out for more!! This dish has a definite kick, but it's so flavorful and rich, everyone in my family went back for seconds and thirds!! The next time I make this though, I'm planning on using another pound of shrimp for a total of 5 lbs. (We were left with a lot of sauce leftover.) item not reviewed by moderator and published
its a rich heavy sauce for shimp, it was nice, but wont cook it again item not reviewed by moderator and published
This is an easy and delicious etouffee. I did use Kitchen Basics Seafood Stock in place of making the Shrimp Stock. The result was wonderful and all of my guests loved it. I will definitely make this recipe again.. it is a keeper! Thanks for sharing the recipe, Emeril! item not reviewed by moderator and published
I love this etouffee recipe. Its different than my Mom's but very flavorful and easy. I will absolutely make this again! item not reviewed by moderator and published
i cheated and used box stock to save time and the creol seasoing that was already in the cabinet, ohh so good not a pricy meal but sure tastes like it! item not reviewed by moderator and published
I made this for my husband and me, so I halfed the recipe and it was more than enough for three suppers for 2 people. It was FABULOUS!!! Things I changed: * 1/2 recipe * used ground chipotle chile pepper (cuz that's what I had) * ladled just under 3/4 of the etouffee in my blender and pureed to make smooth, as I thought the ingredients were too chunky for my taste - I wanted a smooth etoufee. The result was outstanding. item not reviewed by moderator and published
I made this for company last night and it was fantastic. I called all over town looking for shrimp with heads but could not find even at Korean grocers. So I substituted one box of kitchen basics vegetable stock.. there is enough going on in this dish already to give plenty of flavor. During the roux process, I added one chopped habenaro and it gave it the perfect amount of kick. I used 2 lbs of shrimp and added some sauteed andouille sausage. Serve it over jasmati rice with fresh baguette and you have a winner. This is my new favorite recipe. item not reviewed by moderator and published
I made this recipe for a luncheon at our church. I specifically picked this recipe for our minister who was raised in the south and loves etouffee. He loved it and so did the rest of the people that had it. I liked it but when I make it again I will decrease the amount of cayenne pepper; it was a bit to warm for my taste and my kid's taste. item not reviewed by moderator and published
Best thing I've made, one of the tastiest things I've had in a long time. item not reviewed by moderator and published
I had never made Shrimp Etouffee and was very thrilled with the end result. I did cut the recipe in half and still had plenty for my family of 4 AND some for the next door neighbors. I substituted the green pepper for frozen pepper strips (red, yellow, and green) and I think it made it even better and very pretty. item not reviewed by moderator and published
I was amazed at how easy this was to prepare. It came out great...my husband was very impressed. However, since there was only 2 of us, I halved the recipe...well, all except for the cayenne pepper..by accident. Needless to say, it had alot of heat...but we liked it spicy! item not reviewed by moderator and published
easy to make and tasted wonderful item not reviewed by moderator and published
Excellent cajun dish. Prepared for a crowd of family in the heart of cajun country. rave reviews from all. my 6 year old said she ate so much she wouldn't be able to eat breakfast or lunch the next day. beautiful presentation with the variety of colors. item not reviewed by moderator and published
This shrimp etouffee was divine! I did not follow the recipe and it was still delicious! I used chicken stock instead of shrimp stock and added thyme with the veggies before adding the tomatoes. I will make this again for sure. My fiance was definitly impressed; after I went to sleep he finished off the rice and most of the leftovers. item not reviewed by moderator and published
Emeril, This recipe for shrimp etouffee is AWESOME!!!! This is my first time cooking etouffee, and I must say, this recipe is very easy to prepare. A lot of chopping, but chopping everything the night before cuts down on prep time. I followed the recipe exactly, and it is hot, but OHHHHHHH so good! There is a party in my mouth!!!! Thank you, Emeril!!!!!!!!!! item not reviewed by moderator and published
I made this for a Mardi Gras party I hosted, and everyone loved it! I used vegetable stock rather than making shrimp stock, but it still had a great shrimpy flavor. Everyone agreed it was just spicy enough without being too spicy. item not reviewed by moderator and published
Easy to make, I used boxed seafood stock instead of making my own. My husbad said it tastes just like a restaurant in New Orleans. Will make again! item not reviewed by moderator and published
My mama is from South Louisiana and I have to say this one beats hers for flavor and depth. I think the difference is the Essence. It just adds so much flavor. Can't believe Emeril keeps producing such awesome recipes. item not reviewed by moderator and published
This dish looked so good when Emeril was making it on TV that I just had to try it. It is similar in structure and flavor to a recipe we Cajuns call "Shrimp Stew". If you've never had this type of Louisiana cooking before, this recipe is the one to try because it is a delicious comfort food. Emeril, you've captured the flavor of Louisiana and New Orleans with this one. item not reviewed by moderator and published
Time consuming but delicious. Makes a large amount. item not reviewed by moderator and published
Tasted wonderful. I will be making this again@ item not reviewed by moderator and published
The taste of this recipe is good but I expected it to be a little tastier for all the cooking it took. I would make it again but only if I have a craving. You Really have to have the time for this recipe. Well at least that's my opinion. item not reviewed by moderator and published
This is truly a great dish. I used this recipe for a party and it was the hit of the night. I told everyone who asked where they might find the recipe. Stanley Horton item not reviewed by moderator and published
very simple recipe. item not reviewed by moderator and published
Trying this for the first time I thought it would be difficult, but it turned out to be easier than I had any idea and tasted out this world. item not reviewed by moderator and published
This is worth the effort to make... if you don't want to make the shrimp stock use vegitable stock off the shelf. My father-in-law ate 3 helpings! Can't get a better review than that. :-) item not reviewed by moderator and published
I am a very pleased man, this was the best etouffee I have ever tasted. item not reviewed by moderator and published
I AM FROM LOUSIANA, AND GREW UP EATING NOTHING BUT CAJUN&amp;CREOLE FOODS. AND SHRIMP ETOUFFEE IS ONE OF MY FAVORITES. item not reviewed by moderator and published
I used the 16-20 per lb shrimp, added some small crawfish tails, and an extra can of diced tomatoes. It was out of this world. item not reviewed by moderator and published
shrimp etouffee recipes item not reviewed by moderator and published
Is wonderful this recipe. item not reviewed by moderator and published
I enjoyed this recipe. It was easy to do and came out delicious item not reviewed by moderator and published
This was the best etouffee I've had. I used to live in Houston and had a lot of good etouffee, but this....YUM! The only thing I did different is added a little gumbo file at the end. item not reviewed by moderator and published
Oh so good. item not reviewed by moderator and published
not exactly a quick meal, but it makes several meals, and it is really good. item not reviewed by moderator and published
Everything about this recipe is good. I like roux more cooked than this, closer to chocolate than peanut butter, and this is the only thing I would change. item not reviewed by moderator and published
We enjoy watching Emeril every night. I tryed the Shrimp Etouffee and I added Turkey sausage and one chicken breast to it. We enjoyed it very much June item not reviewed by moderator and published
This was a great recipe -- I worked in a seafood restaurant for two years, and this etoufee tasted much better than what I've been serving. The flavor was just right; bold, but not too rich. Three recommmendations, however: 1. The amount (total weight) of shrimp was right, but they were too large. Etoufee works better with a smaller size shrimp (or crawfish). Try buying an equal weight of smaller shrimp. 2. Cut up the vegetables finely, somewhere between dicing and mincing. You may want to use real tomatoes instead of canned as well; if you use canned, cut them up. 3. When serving, generally, a drier rice is better with etoufee. Since they mix together, wet rice ends up making it a little bit too soupy. Great recipe! item not reviewed by moderator and published
I married a Cajun man, and I?m slowly learning the cuisine with a little help from Emeril. My husband is very picky when it comes to his food and even he loved this recipe! item not reviewed by moderator and published
prep was easy and rich flavory were simply savory 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
"I am a big fan of Paul Prodhommes stuff, and his Crawfish/Shrimo Etouffee is to die for as is this one." It's to "die for" and you give it one star? Moron. item not reviewed by moderator and published