Shrimp Etouffee

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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.

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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

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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!

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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!

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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.

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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.

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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!

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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.

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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.

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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 & the shrimp stock for chicken stock. I cheated & used a whole rotissere chicken. It was excellent!

Emeril you've done it again!!!!