When it comes to comfort food one of my favorite dishes from the Big Easy is Shrimp Etouffee . This easy-to-make dish would make a delicious go steady night dinner and would turn any nox into a special occasion..
What is Etouffee?
If you look up Etouffee in the dictionary you ’ ll find the actual translation to be smothered .
Etouffee uses a proficiency known as smother, which is a popular method acting of cooking in the Cajun areas of southwest Louisiana and the coastal counties of Mississippi.
What is in an Etoufee Sauce?
Etouffee is a type of grizzle if you want to get technical. It ’ s made with a roux, onion, celery, and bell pepper ( the holy place three ), tomato, garlic, blistering sauce, and either runt, crayfish, or wimp .
Cajun etouffee does not contain tomatoes. The accession of tomatoes is the Creole room of preparing etouffee .
There are many variations of this classic prawn dish, some being Cajun and others being Creole. And while there are a distribute of similarities in the styles, each has its own unique seasonings and flavors typical of the region and families the recipe came from .
many people confuse Étouffée with Jambalaya and that ’ s a wholly different type of recipe. even my Tex-Mex Jambalaya doesn ’ t come close to resembling my Shrimp Étouffée .
Étouffée is typically made with mollusk, with crayfish being the original star of the dish. But as we all know when it comes to cooking it ’ s all about what we like to eat and what ’ s promptly available .
While traditionalists may argue that the only Etouffee is Crawfish Etouffee I ’ ll have to disagree. crayfish may make the traditional dish, but it ’ mho easier to find shrimp, and shrimp make one delicious etouffee !
Recipe FAQ’s
What is etouffee sauce made of? Etouffee means “ smothered ” when translated from French. It ’ s basically a fret and typically consists of a dark roux, the Holy Trinity ( onion, celery, and bell pepper ), tomatoes, garlic, hot sauce, and can be made with runt, retreat, or chicken What is the difference between gumbo and etouffee? Gumbo is made with the lapp ingredients with the addition of charge gunpowder and okra ( the bible “ gumbo ” even comes from a west african give voice for okra.
Gumbo is normally made with a concoction of different meats and seafood. Etouffee is normally merely made with runt or crayfish. Does Etouffee always have tomatoes? true Cajun Etouffee does not contain tomatoes, but the creole version does. I prefer the relish the tomatoes add to the smasher, but they can be left out. Do you have to use Crawfish Tails to make Etouffee? No, you don ’ metric ton. Shrimp etouffee is becoming more democratic and its easier to get Shrimp from US waters than it is to get retreat.
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Down-Home Cajun Shrimp Etouffee Recipe
My easy to make Shrimp Etouffee is perfect for that special date night or to make any night a special occasion!
Prep Time
15
mins
Cook Time
1
hr
Total Time
1
hr
15
mins
Servings:
2
Calories:
804
kcal
author :
Ingredients
Broth
- shrimp shells
- ½ lemon sliced
- scraps from cutting onion and celery
- 2 cups chicken broth
Etouffee Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup onion little cube
- ½ cup celery belittled dice
- ½ cup bell pepper modest cube
- 4 cloves garlic chop
- 1 teaspoon fresh thyme chopped
- 14 ounce can diced tomato
- 1 tablespoon Creole or Cajun seasoning your favorite blend and adjust to your tastes
- hot sauce to taste optional
Shrimp
- 14 elephantine prawn 16-20 count runt, tail off shelled and deveined ( about ¾ of a pound )
- ½ tsp Cajun seasoning
- ½ tsp italian parsley finely chopped
Assembly
- 2 cups cooked rice
- sea salt to taste
- ¼ cup green onions sliced for trim
- tablespoon italian parsley chopped for garnish
Cook Mode
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Instructions
Broth
-
Add the shrimp shells and scraps of onion and celery to a small saucepot with a little olive oil to saute and cook for a few minutes
-
then add the sliced lemon and chicken broth. Bring to a boil, reduce the heat to a low simmer for 20 minutes. Add more water if necessary to keep the stock close to 1 ½ cups
- Strain the solids from the broth and set aside .
Etouffee Sauce
-
Melt the butter in a large saucepan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and reduce the heat to simmer. Continue to simmer until the roux turns dark brown, about 10 minutes.
-
Add the onion, celery, and peppers to the roux and cook until tender, about 8-10 minutes.
- Add the garlic and thyme and cook for a moment .
- whisk in the broth
-
Add the tomatoes and seasoning, reduce heat to low and simmer for 20 minutes.
- Season with hot sauce and ocean salt to preference .
Shrimp
-
Dry the peeled shrimp with paper towels
-
Mix some of your seasoning (or paprika if you don’t want heat) and chopped parsley with your towel-dried shrimp. Toss the shrimp with the seasoning.
-
Heat another saute pan over medium-high heat. Add a little oil to the pan and add the seasoned shrimp
-
Saute the shrimp quickly and cook until just done so they stay moist and tender. You want to get color into the shrimp so it’s okay if they seasoning burns a little.
Assembly
-
Place white rice in center of bowl, add Etouffee Sauce around rice, place cooked shrimp on top
- garnish with parsley and green onions
Nutrition
Calories:
804
kcal
|
Carbohydrates:
93
g
|
Protein:
39
g
|
Fat:
33
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
275
mg
|
Sodium:
2166
mg
|
Potassium:
1568
mg
|
Fiber:
10
g
|
Sugar:
11
g
|
Vitamin A:
4570
IU
|
Vitamin C:
99
mg
|
Calcium:
732
mg
|
Iron:
18
mg
Read more: st augustine fried shrimp recipe
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