Insanely Delicious Shrimp Etouffee Recipe!!
This is the year everyone! This is the year I finally go to New Orleans and end my constant dreaming about the creole culture, especially its food. From the shrimp and grits, mardi gras king cake and beignets (we all know a little something about Cafe Du Monde) to the shrimp etouffee, I will be getting down on all that the “Big Easy” is known for.
After just a couple visits, I am completely prepared to come back time and time again. Is it too much to say my life mission might be to eat my way through New Orleans? I don’t think so.
With this recipe I am paying homage to wonderful flavors and influences that make up Creole and Cajun cuisine. Make this etouffee today, thank me tomorrow.
WHAT IS ETOUFFEE?
WHAT THE DIFFERENCE BETWEEN SHRIMP CREOLE AND ETOUFFEE
WHAT IS ETOUFFEE MADE OF? HISTORY OF SHRIMP ETOUFFEE RECIPE
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. Etouffee was first served in the Hebert Hotel in the early 1920s when Mrs. Hebert, along with her daughters, Yoli and Marie, made crawfish etouffee using crawfish tails, crawfish fat, onions and pepper. Later on, the Heberts shared their recipe with their friend, Aline Guidry Champagne. Ms. Champagne later opened a restaurant, the RendezVous Café, and began serving the dish there.
Since then, the presence of Etouffee in the South has taken on a life of its own. You can find this signature New Orleans meal at almost any restaurant. Making an etouffee can take some time, but it is truly worth it. Its buttery richness paired with the succulence of the shrimp, just the right amount of cayenne, then served over a bed of fluffy white rice is truly one of the best dishes you’ll ever eat.
From the creole seasoning and dashes of hot sauce to the underlying holy trinity of onions, celery and bell peppers simmering in a rich dark roux, this is one of the seafood dish I enjoy the most.
I have enjoyed it at restaurants and sampled a few of the crawfish variety, and sometimes I love making it at home even more so I can vary the flavors and heat according to my personal taste. Also if you want to, you can totally make this into a crawfish etouffee as well.
HOW TO MAKE A ROUX FOR SHRIMP ETOUFFEE
Shrimp Etouffee Recipe
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 3/4 cup chopped onion
- 1/2 cup sliced celery
- 1/2 cup chopped green peppers
- 1 1/2 cup chicken stock
- 1/2 cup white wine
- 1/2 teaspoon tomato paste
- 14.5 ounces diced tomatoes, drained 1 can
- 1 tablespoon creole seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh lemon juice
- 2 teaspoons hot sauce
- 1 pound shrimp peeled and deveined
- Salt and pepper to taste
- 1 tablespoon heavy whipping cream
- Cooked rice for serving
- Garnish with chopped parsley and green onion
- In a medium sized pan, melt butter over medium heat. Thoroughly stir in flour making sure there are no lumps to begin the roux. Allow the roux to develop, stirring frequently for about 9-10 minutes (until dark but make sure it doesn't burn).
- Next stir in onions, celery and green peppers and cook for a few minutes until tender, frequently stirring.
- Pour in chicken stock and white wine then add tomato paste and diced tomatoes and whisk together everything.
- Season with creole seasoning, garlic powder, cayenne pepper, worcestershire sauce, lemon juice and hot sauce.
- Allow the mixture to cook for 10-12 minutes over medium heat to come together and begin to thicken then add the shrimp and salt and pepper to taste. Cook for another 10 minutes on a lower heat with the lid on.
- Stir in heavy whipping cream then cook for 2-3 more minutes until thickened. Serve over rice and garnish with chopped parsley and green onion.