Shrimp Etouffee

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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!

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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.

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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.

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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.

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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.

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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.

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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.

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Shrimp stock sounded gross, so I substituted 1&1/2 cups of red wine-& 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.

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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?

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Was great though I had to up the spice like 4x what the recipe called for. It made a huge difference.