Food Network
Home> Recipes>
Shrimp Etouffee Recipe

Shrimp Etouffee

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (89)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 89

Showing 41-50 of 89

Sort by:

Newest

  • on March 13, 2010

    Flag

    It was my turn to host our new dinner club with 5 couples. I chose New Orleans cuisine. After searching through gumbo, jambalaya and etouffee recipes, I am thrilled to have chosen this recipe. It was a big hit. Definitely enough for 10 people but nobody had a big serving because we had 3 courses before getting to the etouffee. Here are my suggested modifications after making: I added a pound of sliced, cooked andouille sausage that I had browned up separately and tossed in when I added the shrimp. I then eliminated the cayenne because the sausage had great heat (and there's cayenne in the Essence. I kept the shrimp at 3 lbs. I used 26-31 size shrimp to keep them bite size. I used only about 3 cups of chopped onion and it seemed right. I would recommend reducing the amount of the stock to about 3/4 of a quart. I cooked the etouffee in the stock for nearly an hour to thicken the liquid up enough. I also used the Kitchen Basics seafood stock and it seemed fine. The rioux took me over 10 mins to get to the right color but it worked great. I will make this again.

    (I also made the Mirliton Fritters as an appetizer. Huge hit too - I'd modify it by adding more sausage next time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 25, 2010

    Flag

    Now THIS is etoufee!! Kudos Emeril!! Easy to make, delicious and true to New Orleans tradition. Thank You!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 10, 2010

    Flag

    This was a great recipe and easy to make. I halved the recipe for my husband and I and we had enough left for lunch the next day. I "cheated" with the shrimp stock - used the shells and heads, added the Kitchen Basics vegetable stock, and cooked it for about 30 minutes. Didn't want to chop all those veggies and spend all that time making it from scratch. I also spiced it up by using more cayenne. z

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 02, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 10, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 26, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 22, 2009

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 19, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 05, 2009

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 13, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 Next »
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.