Shrimp Etouffee

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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 !

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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!

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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.

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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!

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Easy to prepare and delicious!

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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.

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This a great receipe you have to try this you will not be disappointed!!!!

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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.

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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!

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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.