This shrimp etouffee recipe is an easy home-style version of the Creole classic. Etouffee recipes are usually served over rice, and can be made with all types of shellfish. Also, the heat in this etouffee recipe is simple to adjust to your tastes.
Makes 6 Serving of Shrimp Etouffee
Makes 6 Serving of Shrimp Etouffee
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- 2 pounds peeled and deveined raw shrimp
- Cajun or Creole spice to taste (1 tsp to 2 tbsp depending on desired spiciness - more can be added at the end)
- 4 tbsp butter
- 3 tbsp of flour
- 1/2 cup diced onions
- 1/2 cup celery, sliced thin
- 1/2 cup diced green bell pepper
- salt and fresh ground black pepper to taste
- 3 cups shrimp, vegetable, or chicken stock
- 1/2 cup diced tomatoes
- 1 small bay leaf
- 1 tsp Worcestershire sauce
- 1/2 cup minced green onions
- 1 tsp hot sauce, or to taste
- 8 cups cooked white rice
Preparation:
In a mixing bowl combine the shrimp with the Cajun seasoning, and stir to mix well. Refrigerate until needed. In a heavy-bottomed pot, melt the butter and cook over low heat until it foams. Add the flour and cook, stirring, for about 10 minutes to make a roux. The roux should stay golden in color and not get too brown.
Add the onions, celery, green bell pepper, salt and fresh ground black pepper; cook in the roux for 5 minutes, or until they vegetables start to soften. Whisk in the stock, tomatoes, bay leaf, and Worcestershire sauce; turn the heat up to high and bring to a simmer.
Reduce heat to low and simmer uncovered for 25 minutes, or until the vegetables are tender and the mixture has thickened. Stir in the shrimp, green onions, and hot sauce; simmer for 3-7 minutes, depending on the size of the shrimp. When the shrimp are cooked, taste for salt and pepper, and serve with rice.
Add the onions, celery, green bell pepper, salt and fresh ground black pepper; cook in the roux for 5 minutes, or until they vegetables start to soften. Whisk in the stock, tomatoes, bay leaf, and Worcestershire sauce; turn the heat up to high and bring to a simmer.
Reduce heat to low and simmer uncovered for 25 minutes, or until the vegetables are tender and the mixture has thickened. Stir in the shrimp, green onions, and hot sauce; simmer for 3-7 minutes, depending on the size of the shrimp. When the shrimp are cooked, taste for salt and pepper, and serve with rice.