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 (52)

RECIPE
COMMENTS & REVIEWS(52)

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
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.
recipe Shrimp Etouffee
Brenda Aurora, CO 07-13-2009
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Absolutely Wonderful!!
Rated: 5 stars out of 5

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.)Read more
recipe Shrimp Etouffee
sarah Carlsbad, CA 04-30-2009
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this was ok
Rated: 4 stars out of 5

its a rich heavy sauce for shimp, it was nice, but wont cook it again