Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, shrimp etouffee. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Shrimp Etouffee is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Shrimp Etouffee is something that I’ve loved my entire life.
Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers by making sure you use Gulf shrimp for your etouffee), a flour-and-oil roux, the "Holy Trinity" of onion, celery and green pepper, traditional Cajun seasoning and hot sauce. Pair this hearty stew with some Southern Fried Okra and Cornbread and you can almost imagine that you're down in New Orleans for Mardi Gras. Creole Shrimp Étouffée is a classic southern stew is full of tender shrimp, the "Holy Trinity" of veggies, and flavored with a decadent golden roux. This stew has a subtle heat thanks to seasoning, but served over rice is the ultimate in Louisiana comfort food!
To begin with this 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:
- Take 2 1/2 lb Wild caught Shrimp
- Prepare 2 cup Celery
- Get 2 tbsp Garlic
- Make ready 1 cup Red bell pepper
- Make ready 4 cup Onion
- Prepare 1/2 tsp cayenne pepper
- Take 1/2 tsp white pepper
- Make ready 1/2 tsp black pepper
- Take 1/2 cup green onion
- Get 1/2 cup flour
- Take 1 can diced tomatoes
- Prepare 1 tsp salt
- Prepare 1 tsp Cajun seasoning
- Make ready 5 dash tobasco sauce
- Prepare 1/4 cup parsley leaves
- Take 2 tbsp lemon juice
- Make ready 1 stick butter
- Make ready 6 cup prepared white rice
- Take 8 oz Clam juice
- Prepare 4 bay leaves
- Make ready 2 cup shrimp stock (or chicken stock)
Shrimp étouffée is a classic Cajun favorite that one must have when visiting Louisiana. It's made with fresh Gulf shrimp, the Cajun holy trinity of onion, celery, and bell pepper, and a decadent flour and butter roux. HOW TO MAKE SHRIMP ETOUFFEE Sauté Veggies In Butter - Add the butter to a large sauté pan or pot and allow it to melt. Then, add the onion, bell pepper, and the celery.
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!
HOW TO MAKE SHRIMP ETOUFFEE Sauté Veggies In Butter - Add the butter to a large sauté pan or pot and allow it to melt. Then, add the onion, bell pepper, and the celery. In a medium or large Dutch oven over medium heat, combine the butter and oil. When the butter melts and foams, add the flour and whisk until smooth. Add the onion, pepper and celery and cook, stirring. Étouffée or etouffee (French: , English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.
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