Shrimp Etouffee

Recipe from ?New New Orleans Cooking?, by Emeril Lagasse and Jessie Tirsch

Show: Emeril LiveEpisode: Shrimps

Rated: 5 stars out of 5Rate itRead users' reviews (54)

RECIPE
COMMENTS & REVIEWS(54)

Cook Time:
2 hr 0 min
Level:
--
Yield:
about 10 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 2 hr 0 min
Total:: 2 hr 20 min

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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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Comments & Reviews

recipe Shrimp Etouffee
Noel Upland, CA 02-02-2010
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I LOOOOOOOOOOOOOOOOOVE THIS
Rated: 5 stars out of 5

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. Read more
recipe Shrimp Etouffee
Stephanie Florissant, MO 01-10-2010
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Yummy!
Rated: 5 stars out of 5

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.Read more
recipe Shrimp Etouffee
Amy Happytown, KS 10-26-2009
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Etou-FAVORITE!
Rated: 4 stars out of 5

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. Read more
recipe Shrimp Etouffee
Elizabeth Coraopolis, PA 10-22-2009
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true cajun etoufee
Rated: 5 stars out of 5

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! Read more
recipe Shrimp Etouffee
Teresa Rockford, IL 10-19-2009
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Really Good
Rated: 4 stars out of 5

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.Read more
recipe Shrimp Etouffee
Laura Houston, TX 10-05-2009
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DELICIOSO!!!!!!!!!!!!!!!
Rated: 5 stars out of 5

My husband & I loved it! I will definately make it for my friends & family.