Shrimp Etouffee

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The whole point of a Cajun roux is that it cooks for a long time and slowly develops the dark, nutty color. You want it to be dark caramel color. This is a flavoring in the dish as important as any spice. Using butter you cannot do that. You are just making French roux---a simply blending of fat and flour that is just cooked until the raw flour is gone (less than 5 minutes.

You can use a lot less blonde French roux than Cajun roux. The longer you cook the flour and oil the less thickening power it will have. A half cup of flour may seem like a lot, but it won't be when cooked 20+ minutes.

Using raw shrimp too will also give off their own juice when heated and along with flavor the shrimp will also thin the sauce somewhat. Pre-cooked shrimp are only soaked with salt water to make them weigh more. They don't give off much flavor and are usually rubber to begin with.

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I sautee my veggies before I put them in, not a ton just a little bit. I don't like it too crunchy or too mushie.

Also, I leave it at a low tempature to cook the shrimp, if I bring it up too high the bottom of my pan burns and then there is burned yuck in it.

Otherwise it's addicting and I love it!

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Me and my roommate made this dish and we love it....everything except the celery which is always extra crunchy when we make it...havent found a way around that yet...any suggetions??

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I made this for dinner and used frozen raw (cleaned shrimp to save time. I thought the dish was good, but did have a floury taste even after cooking the roux for just over 15 minutes. I think it tasted good and was fairly easy to make, but the peppers were still crisp by the time the dish was done, and there's a lot of texture in the dish. I would have preferred less "stuff" in the dish and for the peppers to be cooked more.

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My boyfriend and I loved the heat of this dish but I would reccomend a few adjustments...first use butter NOT oil for the roux...as long as you continuously stir it the butter won't burn. Second, use less flour. I used the amount in the recipe and thought it was a bit pasty (you can always add more later. Or, if you do use the recipe amount add more liquid to thin it out.

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I thought this was simple to make and tasted complicated. Very impressive and festive in appearence. I thought it was almost too spicy and will adjust next time. Great dish for a blustery night!

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This is the best etouffee I've ever had!!! I made a couple of minor changes. Instead of using white flour to make the rou, I used wheat instead. And I didn't add the 1/2 stick of butter. This was my main dish for a dinner party and it was the biggest hit!!!!

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This is a wonderful recipe, though not very healthy or cheap. Mom and kids loved it. It is not difficult, but it took time and patience to cook down the flour and oil mixture. Fresh parsley made a big difference and the clam juice was magic (I considered stock, but was glad I didn't use it. This would have tasted like everything else I make if I'd used chicken stock. Pre-cooked shrimp were thawed in cold water and added when cooking was finished. I used a light hand with the salt and spices, and used plain tomatoes instead of Rotel, so it had only the slightest kick. However, the salt may be needed if you cut the Cajun seasoning. I added Tabasco to my portion only and was happy with the result. Finishing with butter did not make much difference.

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My husband and I made this recipe today. I cut back on the cayenne by half since I don't like things too spicy. The other seasonings I left the same. Like others, we also used regular diced tomatoes because Rotel is too spicy. Next time I will try fresh tomatoes. We had to use frozen cooked shrimp because fresh was not available. We served it over dirty rice and it was great!

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I made this last night and we were blown away.Shared with my neighbor and he said it was the best he has ever had.Followed the directions exactly and had no problems.