Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, shrimp etouffee. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Toss to coat shrimp with spice blend. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Serve it over rice for a true Cajun meal!
Shrimp Etouffee is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Shrimp Etouffee is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have shrimp etouffee using 21 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Shrimp Etouffee:
- Get 2 1/2 lb Wild caught Shrimp
- Prepare 2 cup Celery
- Prepare 2 tbsp Garlic
- Get 1 cup Red bell pepper
- Prepare 4 cup Onion
- Make ready 1/2 tsp cayenne pepper
- Prepare 1/2 tsp white pepper
- Take 1/2 tsp black pepper
- Prepare 1/2 cup green onion
- Take 1/2 cup flour
- Make ready 1 can diced tomatoes
- Get 1 tsp salt
- Prepare 1 tsp Cajun seasoning
- Get 5 dash tobasco sauce
- Take 1/4 cup parsley leaves
- Prepare 2 tbsp lemon juice
- Make ready 1 stick butter
- Take 6 cup prepared white rice
- Take 8 oz Clam juice
- Prepare 4 bay leaves
- Make ready 2 cup shrimp stock (or chicken stock)
Etouffee, which means "smothered" in french, is a sort of stew that typically consists of a roux, the Holy Trinity (onion, celery, and bell pepper), some garlic, hot sauce, and either shrimp, crawfish, or chicken. I like to add some diced tomatoes to mine, but many etouffee recipes do not have tomato. The key to a good etouffee is the roux. Shrimp Étouffée Though it may sound very fancy, étouffée is French for "smothered" – and generally refers to a sort of stew in which the main ingredient is cooked in a rich gravy and served over white rice.
Instructions to make Shrimp Etouffee:
- First make the roux. Combine butter and flour and melt over medium heat. Stir for 10 to 15 minutes until it turns the color of peanut butter.
- Add celery, onions and bell peppers. Stir frequently for about 10 to 15 minutes until the vegetable soften.
- Add diced tomatoes and garlic, sir, cook for about 5 more minutes.
- Add pepper and salt and stir.
- Slowly add in stock and clam juice. Add lemon juice and bay leaves. Stir, bring to soft boil. Reduce heat to a simmer.
- Add Cajun seasoning, parsley and green onions. Simmer for 40 minutes stirring often.
- Meanwhile, in last 20-30 minutes cook rice.
- Add shrimp, cook 5-10 more minutes.
- Serve over rice (or mix rice sand étouffée in same pot). Enjoy!
The key to a good etouffee is the roux. Shrimp Étouffée Though it may sound very fancy, étouffée is French for "smothered" – and generally refers to a sort of stew in which the main ingredient is cooked in a rich gravy and served over white rice. Here, shrimp take the center role. Shrimp etouffee is such a fantastic dish, rich in history and bonkers in flavor. Food historians trace back Louisiana etouffee to the crawfish capital of the world, Breaux Bridges, Louisiana.
So that is going to wrap it up with this special food shrimp etouffee recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
