Shrimp etouffee is a great cajun dish when prepared correctly. It can rival any seafood cajun dish. The main ingredient of course is shrimp. That is why it is imperative that you only use Louisiana Gulf shrimp for the recipe. It would be a gigantic mistake to use imported shrimp as they do not have the great taste that our shrimp has. Below are a couple of recipes for shrimp etouffee:
6 tablespoons butter
3 tablespoons flour
1 cup chopped onion
6 green onions and tops, chopped
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 cups water
3 pounds Louisiana shrimp, 51-60 ct. peeled,deveined
1/4 cup chopped parsley
salt and pepper, to taste
1 small bay leaf
tabasco sauce, to taste
1. In a skillet, melt the butter; add flour, stirring to blend.
2.Cook, stirring constantly, until flour mixture is deep golden brown.
3.Add the vegetables and cook until tender. Stir in the water, shrimp, parsley and seasonings.
4.Simmer, uncovered, for 15 to 20 minutes, or until the shrimp are cooked.
5.Serve over hot rice.
Easy to do Recipe
2 tablespoons cooking oil
2 tablespoons flour
1 1/2 cups canned chicken broth
1 green bell pepper, chopped
2 stalk celery, chopped
2 onions, chopped
1 bay leaf
2 teaspoons salt
1/4 teaspoon cayenne
1/2 teaspoon fresh-ground black pepper
1/2 teaspoon dried thyme
1 1/2 pounds 51-60 ct. Louisiana shrimp, shelled
2 green onions including green tops, chopped
Boiled or steamed rice, for serving
1.In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.
2.Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.
3.Add the Louisiana shrimp and green onions and simmer until the shrimp are just done, about 3 minutes. Serve the over the rice.
More great shrimp recipes.
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