§
#
17K+Save
#
MAIN COURSE/ RECIPES/ SEAFOOD
How to Make Shrimp Étouffée
Wow, am I ever excited to share this recipe with you guys today!
To do it properly though, I had to bring in some help because this was the first time I ever made étouffée, myself. So, this recipe comes with love to all you today straight from Adam’s mom, who learned how to make it from his 100% Cajun great grandma. When I was visiting Adam’s family in Texas over Christmas this past year, Nancy (his mom) made it for me and I couldn’t get enough! It’s thick and delicious with just the perfect amount of spicy kick. She made it with crawfish, of course, but I made this version with shrimp because after searching high and low, I just can’t find crawfish anywhere in the Bay Area.
When I asked Nancy if she minded sending me the recipe so I could make and post it on the blog during Mardis Gras, she re-made it herself just so that she could get the exact measurements right. She told me that whenever she walked into Adam’s great grandma’s house (no matter what time of day!), she was always greeted with the aroma of celery, onion, bell pepper and garlic cooking on the stove. She always kept an extra supply of seafood in the freezer to make this étouffée spur of the moment whenever company showed up.
Nancy also said that “the best way to wake Adam up for church on Sunday was to get that blend of onions and bell peppers going on the stove so he’d know there would be a great lunch waiting for us when we got home”. I’ll have to remember that one.
The key to making this is to assemble everything beforehand and have it all right next to you at the stove. It’s not difficult or time consuming, but the process moves very fast once you get started!
After you prepare all your vegetables and have everything next to you ready to go, make the roux.
Melt the butter in a heavy pot and then sprinkle over with flour. Stir until it takes on the color of peanut butter and smells nutty and delicious.
Add the vegetables to the bubbling roux and cook until they begin to soften and wilt.
(Side note: Celery, onions and bell peppers form the Cajun “trinity” and make up the base of most Cajun meals)
Once the veggies have softened, add the diced tomatoes and chilies (Rotel!). It’ll get super thick.
Then, pour in the seafood stock! Nancy said to use about two cups, but I used more…closer to three cups. You want the étouffée to be thick, but not ridiculously thick—-think of it like a thick pasta sauce.
Now add your spices! Tony Chachere’s Cajun seasoning, cayenne pepper, Worcestershire sauce and Louisiana hot sauce. Bring to a boil and stir.
Finally, add the shrimp (or crawfish). Reduce heat to low and simmer until seafood is done.
Serve your étouffée with extra hot sauce! I like my étouffée served over white rice but Adam loves his spooned over mashed potatoes! Just try it.
Shrimp Étouffée
serves 6-8
Ingredients:
2 lbs raw, deveined shrimp (tails off) OR 3 lbs crawfish tails if you can find them!
2 sticks butter
1 cup flour
1 cup chopped yellow onions
1/2 cup chopped green onions
1 heaping cup chopped celery
3/4 cup chopped green bell pepper
1/2 cup minced fresh parsley
1 tbsp minced garlic
1 14-5 oz can diced tomatoes with green chilies (Rotel or other brand)
2 – 3 cups seafood stock
1/2 tsp cayenne pepper
2 tbsp Tony Chachere’s Cajun Seasoning
2 tbsp Worcestershire sauce
1-2 tsp Louisiana hot sauce (I love Crystal hot sauce)
Directions:
Assemble all ingredients before starting to cook!
Melt the butter in a large heavy-bottomed pot over medium/high heat. Once melted and bubbling, sprinkle the flour over top and mix with a rubber spatula until a smooth paste forms. If your paste is very thin, add a little bit more flour. Keep stirring and cooking over medium heat until roux turns the color of peanut butter. It will smell nutty and delicious.
Add the chopped onions, celery, green onions, bell pepper, garlic and parsley to the hot roux. Cook the vegetables until they soften—about three to five minutes. Stir continuously.
Add the diced tomatoes and chilies along with seafood stock. Add additional stock if mixture looks too thick (I added extra). It should be thick, but be a sauce-like or stew-like consistency. Mix well so there are no lumps.
Add cayenne, Tony Chachere’s, Louisiana hot sauce and Worcestershire sauce and stir well. Bring mixture to a boil and slide in shrimp. Reduce heat to low and simmer until shrimp are done, about 15 minutes.
Serve Étouffée with rice, mashed potatoes and/or crusty rolls for dipping with extra Louisiana hot sauce on the side!
Time:
1 hour (includes time to prep all ingredients)
AN ELITE CAFEMEDIA FOOD PUBLISHER
112 COMMENTS
LAUREN @ WHAT LAUREN LIKES
February 22, 2012 at 3:43 amJEN
February 22, 2012 at 4:31 amMOLLY @ RDEXPOSED
February 22, 2012 at 4:43 amREBEKAH
February 22, 2012 at 4:45 amANGELA @ EAT SPIN RUN REPEAT
February 22, 2012 at 5:02 amMANSEE
February 22, 2012 at 5:03 amCATALINA @ CAKE WITH LOVE
February 22, 2012 at 5:13 amKRISTIN @ FOODFASH
February 22, 2012 at 5:17 amJULIE @ TABLE FOR TWO
February 22, 2012 at 5:31 amCHARLOTTE MARIE
February 22, 2012 at 6:04 amCAIT'S PLATE
February 22, 2012 at 6:22 amELIZABETH @ CHRONIC VENTURE
February 22, 2012 at 6:25 amJOELLE (ON A PINK TYPEWRITER)
February 22, 2012 at 6:30 amMARGARITA
February 22, 2012 at 6:31 amCAROLYN
February 22, 2012 at 6:32 ambut this etouffee looks wondeful. thank you so much for the recipe!
JENNA
February 22, 2012 at 6:35 amAMY WALTERS, ADESIGNDOCK
February 22, 2012 at 6:34 amCHRISTY
February 22, 2012 at 6:39 amLIZ
February 22, 2012 at 6:57 amJENNY
March 6, 2012 at 7:25 pmJENNA
March 6, 2012 at 7:46 pmERIN @ WHOLESOMERD
February 22, 2012 at 7:07 amJENNA
February 22, 2012 at 7:07 amLAUREN
February 22, 2012 at 7:10 amLIZ
February 22, 2012 at 7:19 amJENNA
February 22, 2012 at 7:20 amNICOLE @ GIRAFFELEGS
February 22, 2012 at 7:24 amEM (WINE AND BUTTER)
February 22, 2012 at 7:37 amJENNA
February 22, 2012 at 7:39 amJENNA
February 22, 2012 at 7:40 amMONI'SMEALS
February 22, 2012 at 7:45 amGINA @ RUNNING TO THE KITCHEN
February 22, 2012 at 7:51 amMOLLY
February 22, 2012 at 7:55 amANDREA @ THE SKINNY CHRONICLES
February 22, 2012 at 8:14 amAMY
February 22, 2012 at 8:29 amJENNA
February 22, 2012 at 8:30 amBIANCA @ CONFESSIONS OF A CHOCOHOLIC
February 22, 2012 at 8:29 amKELSEY
February 22, 2012 at 8:39 amAVERIE @ LOVE VEGGIES AND YOGA
February 22, 2012 at 9:23 amJULIA {THE ROASTED ROOT}
February 22, 2012 at 9:32 amKAREN HANEY
February 22, 2012 at 9:40 amHave a great day!
LAURA T,
February 22, 2012 at 10:14 amJENNA
February 22, 2012 at 10:31 amHEATHER
February 22, 2012 at 2:24 pmJACKIE
February 23, 2012 at 6:24 amSARAH
February 23, 2012 at 6:33 amHANNAH
February 22, 2012 at 10:50 amTAMARA
February 22, 2012 at 11:27 amThanks so much for sharing!
JENNA
February 22, 2012 at 11:29 amDEANNA B.
February 22, 2012 at 11:34 amHILLIARY @HAPPILY EVER HEALTHY
February 22, 2012 at 11:37 amSONIA THE MEXIGARIAN
February 22, 2012 at 11:53 amJENNA
February 22, 2012 at 12:00 pmSONIA THE MEXIGARIAN
February 22, 2012 at 12:10 pmANGELA @ HAPPY FIT MAMA
February 22, 2012 at 12:28 pmAYLIN @ GLOW KITCHEN
February 22, 2012 at 1:29 pmLISA
February 22, 2012 at 1:53 pmLISA
February 22, 2012 at 1:56 pmJENNY@VEGETARIANHATESVEGETABLES
February 22, 2012 at 3:58 pmREANNON
February 22, 2012 at 4:20 pmRANJANI
February 22, 2012 at 7:33 pmJESSICA
February 23, 2012 at 5:50 amJACKIE
February 23, 2012 at 6:21 amKRISTEN @ POPCORN ON THE STOVE
February 23, 2012 at 8:43 amYVETTE DURAND
February 23, 2012 at 8:58 amGEAUX TIGERS!!!!!!!! Laissez les bons temps rouler!!!!!!
MARY ELLEN BARNWELL
February 23, 2012 at 9:59 amERIN @ DINNERS, DISHES, AND DESSERTS
February 23, 2012 at 3:19 pmBRITTANY @ BRITTANY COOKS
February 23, 2012 at 4:27 pmLAUREN B.
February 23, 2012 at 8:25 pmANNE WAKEFIELD
February 26, 2012 at 6:07 amNICOLE
February 27, 2012 at 10:10 amSERENA
March 2, 2012 at 9:51 pmFW
March 10, 2012 at 10:23 amSARAH
March 11, 2012 at 8:49 amSALMA
December 10, 2012 at 9:19 pmMEGAN JONES
March 31, 2012 at 10:48 amA TRIP TO AVERY ISLAND — EAT, LIVE, RUN
April 20, 2012 at 2:54 amFRANCESCA EARDLEY
May 8, 2012 at 2:08 pmJENNA
May 8, 2012 at 2:22 pmFRANCESCA EARDLEY
May 8, 2012 at 2:49 pmRED BEANS AND RICE RECIPE — EAT, LIVE, RUN
May 31, 2012 at 3:02 am70 CHEAP, SUCCULENT SHRIMP RECIPES | PERSONAL FINCANCE
June 11, 2012 at 5:40 am70 CHEAP, SUCCULENT SHRIMP RECIPES | PFS
June 11, 2012 at 8:34 am70 CHEAP, SUCCULENT SHRIMP RECIPES | WEBPROJECT
June 11, 2012 at 10:57 amSHEENA
September 29, 2012 at 7:21 pmAMY
October 3, 2012 at 4:59 pmMICHELLE
December 2, 2012 at 4:48 amCARRIE
December 4, 2012 at 9:38 amMELISSA
December 10, 2012 at 10:12 amCAJUN SHRIMP QUICHE
January 30, 2013 at 3:40 amTORRIE @ A PLACE TO SHARE...
January 31, 2013 at 12:20 pmTORRIE @ A PLACE TO SHARE...
March 4, 2013 at 6:57 amPENNYMOORE
February 7, 2013 at 5:52 amSESAME SOBA NOODLES
February 18, 2013 at 8:30 amSTEPH {SEE STEPH RUN}
February 20, 2013 at 7:48 amDANA
February 21, 2013 at 9:37 amPATRICIA
April 20, 2013 at 8:42 pmSHRIMP ÉTOUFFÉE | WORLDFOODRECIPES.COM
May 26, 2013 at 8:40 amRESSA
June 14, 2013 at 5:44 pmRESSA
September 13, 2013 at 6:57 pmRESSA
August 31, 2013 at 7:01 pmBRENDA
December 24, 2013 at 4:41 pmMRS. JONES
January 16, 2014 at 1:15 pmCHRISTINA
March 2, 2014 at 4:20 pmCHRISSYBOZZ
November 14, 2014 at 3:48 pmSOME FOOD INSPIRATION | NICK & DEENA
January 5, 2015 at 2:17 pmAPRIL
January 11, 2015 at 7:56 pmERIN
February 15, 2015 at 12:10 pmSHRIMP ÉTOUFFÉE | RECIPES AREA
April 11, 2017 at 3:41 amTHE COUNTRY WIFE
May 9, 2017 at 8:16 pmSARAH
May 18, 2017 at 6:41 amEMILY
May 19, 2017 at 9:57 amThanks for the recipe!