Photo: Shrimp Etouffee Recipe
Ingredients
- 1/2 cup oil
- 1/2 cup all-purpose flour, plus extra flour, optional
- 1 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1 cup chopped celery
- 3 cloves garlic, finely minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper, more if desired
- 1 teaspoon Cajun seasoning
- 1/2 cup minced green onions, plus extra for garnish
- 1/2 cup minced fresh parsley leaves
- 2 to 3 dashes hot sauce (recommended: Tabasco)
- 1 (8-ounce) can clam juice
- 1 (14.5-ounce) can diced tomatoes (recommended: Ro'tel)
- Salt (Cajun seasoning has salt already)
- 2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count)
- 1/2 stick butter
- Rice, optional
- Diced green onions, for garnish
Directions
Note: To make roux, use oil instead of butter, because butter burns
Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.
* Shellfish Warning
Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
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By srrburns
on December 02, 2012
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I only gave 3 stars due to too much salt in this dish. I used the fish sauce which I think attributed to the salty taste, alhough clam juice has a lot of salt in it too. I didn't even add the tsp + salt the recipe recommended. Other than using the fish sauce, I followed the recipe. I used fresh Gulf shrimp, so I didn't want to trash this dish. I placed some sugar to counter act the sodium & it helped quite a bit.
By snowgirl1972
Massachusetts
on November 13, 2012
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Excellent! Much needed departure from the ho hum dinner rut. (Like others, I used butter for the roux - what was Paula thinking to call for OIL?!
By oooYum
Texas, USA
on June 30, 2012
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My 23 year old son requested Etouffee (he loves spicy food which I had never made before, amazingly.
I was up for the challenge and this recipe sounded easy and good.
I made it with these changes: used half can Rotel and half can regular diced tomatoes, also cut up about 4 Andouille sausages, fried them up and added them after the veggies, then simmered for awhile. Didn't measure the veggies, just cut up and threw some in.
I used butter for the roux (OIL and flour ?!?!? and got the roux nice and brown, but still tasted floury after 20 minutes in my CI pan. This dish def benefited from the longer cooking time I gave it.
The shrimp added at the end were plump, crispy-tender ~ perfect.
Everyone had two bowls and I was pretty happy with it.
My son and I added extra hot sauce, but everyone else loved it as is ~ not too spicy.... Delish !
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