Shrimp etouffee
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This shrimp etouffee recipe is pure Creole heaven with succulent shrimp smothered in a rich and flavorful tomato sauce with lots of seasonings, served over rice.
New Mom at 40 saved to Southern Recipes
14 · 50 minutes · A roux gets it name from it's color. The longer you cook a roux, the darker it gets. They range from blond to a coffee colored roux called black roux. For this recipe, you want red-brown color, about the color of a penny. A little lighter is fine, too dark is not.
15 ingredients
Seafood
- • 3 cups Seafood stock
- • 2 lbs Shrimp
Produce
- • 1 tsp Basil, Dried
- • 1/2 cup Celery
- • 1/2 cup Green bell pepper
- • 1/2 cup Green onions
- • 1/2 tsp Thyme, dried
- • 1/2 cup Yellow onions
Pasta & Grains
- • 4 cups Rice, cooked
Baking & Spices
- • 1/2 cup All purpose flour
- • 1 tsp Black pepper
- • 1/2 tsp Cayenne pepper, ground
- • 1 1/2 tsp Salt
Oils & Vinegars
- • 7 tbsp Vegetable oil
Dairy
- • 1 stick Butter, Unsalted
tlovemurphy saved to Seafood / Fish
This Shrimp Étouffée recipe is full of fresh veggies and shrimp, slow-simmered with a cajun sauce until tender. Serve with rice to sop up all the sauce!
Sandi Breitling saved to Recipes
5 · 50 minutes · Bring the taste of New Orleans to your home with this delicious Shrimp Étouffée Recipe!
5 · 50 minutes · Bring the taste of New Orleans to your home with this delicious Shrimp Étouffée Recipe!
17 ingredients
Seafood
- • 1 1/2 lbs Shrimp
Produce
- • 1 stalk Celery
- • 2 cloves Garlic
- • 2 Green onions
- • 1 Onion, small
- • 1/2 Red bell pepper
- • 1 tsp Thyme, fresh
- • 1 15oz can Tomatoes, petite
Canned Goods
- • 4 cups Seafood stock or vegetable stock
Condiments
- • 1/2 tsp Tabasco
- • 1/2 tsp Worcestershire sauce
Pasta & Grains
- • 3 cups White rice, cooked
Baking & Spices
- • 1/4 tsp Cayenne pepper
- • 3 tbsp Flour
- • 1 tsp Paprika, smoked
Oils & Vinegars
- • 3 tbsp Canola oil
Dairy
- • 3 tbsp Butter
Shrimp Etouffee is a favorite in south Louisiana...and a great way to celebrate Mardi Gras! Whip up this homemade version for dinner tonight!
NoshOn.It saved to Things we want to Nosh On
2 · 65 minutes · My authentic Cajun shrimp etoufee recipe starts with a simple roux of oil and flour. Then add the holy trinity, along with tomatoes, shrimp, and seasonings!
12 ingredients
Produce
- • 2 stalks Celery
- • 1 Green pepper, small
- • 1 Onion, small
- • 1 15 oz can Tomatoes, no-salt added
Canned Goods
- • 1 cup Broth or stock
Condiments
- • 1 tbsp Louisiana style hot sauce
Pasta & Grains
- • 1 1/2 cups Brown rice
Baking & Spices
- • 1/4 cup All purpose flour
- • 1/8 tsp Cayenne pepper
- • 2 tbsp Old bay seasoning
Oils & Vinegars
- • 1/3 cup Neutral flavored cooking oil
Other
- • 1 lb Shrimp, peeled and divined
Taschia Garretti saved to Shrimp dishes
23 · 60 minutes · Make a traditional cajun shrimp etouffee recipe from New Orleans, Louisiana. A creamy etouffee gravy is served with shrimp over rice.
23 · 60 minutes · Make a traditional cajun shrimp etouffee recipe from New Orleans, Louisiana. A creamy etouffee gravy is served with shrimp over rice.
19 ingredients
Seafood
- • 2 lbs Shrimp, raw
- • 1 1/2 cups Shrimp stock
Produce
- • 2 stalks Celery
- • 1/4 cup Celery
- • 2 tbsp Garlic
- • 1 Lemon
- • 1/2 Onion
- • 1/2 cup Onion
- • 1/4 cup Red bell pepper
- • 1/2 tsp Thyme, dried
- • 3/4 cup Tomatoes, canned
Condiments
- • 1 tsp Hot sauce
- • 2 tsp Worcestershire sauce
Pasta & Grains
- • 1 Rice or quinoa, Cooked
Baking & Spices
- • 1/2 tsp Black pepper, ground
- • 2 tbsp Creole or cajun seasoning
- • 1/4 cup Flour
Dairy
- • 7 tbsp Butter
Other
- • Shells and Tails from 2 lbs of shrimp
Coonassmom saved to FAT TUESDAY
54 · 40 minutes · A creamy, velvety smooth Creole-style Shrimp Etouffée with a foolproof roux, a simple sauce fortified with the Cajun's holy trinity of vegetables, fresh tomatoes, and quick-cooking shrimp!
54 · 40 minutes · A creamy, velvety smooth Creole-style Shrimp Etouffée with a foolproof roux, a simple sauce fortified with the Cajun's holy trinity of vegetables, fresh tomatoes, and quick-cooking shrimp!
16 ingredients
Seafood
- • 4 cups Chicken broth or unsalted seafood broth, unsalted
- • 1 lb Shrimp, large wild-caught
Produce
- • 1 Bay leaf
- • 3 stalks Celery
- • 3 cloves Garlic
- • 1 Green bell pepper
- • 1 Yellow onion
Canned Goods
- • 1 tbsp Tomato paste
Condiments
- • 1 tsp Hot sauce
- • 2 1/2 tsp Worcestershire sauce
Baking & Spices
- • 1/2 cup All-purpose flour
- • 1 Generous pinch Black pepper
- • 2 tsp Cajun or creole seasoning
- • 1/2 tsp Kosher salt
Dairy
- • 6 tbsp Butter, unsalted
Other
- • 1 Large tomato (seeds and pulp removed), diced
Susan Williams saved to Cajun
13 · 60 minutes · How about a little taste of classic New Orleans and Mardi Gras with this recipe for Shrimp Etouffee? This wonderful shrimp dish starts with a dark, rich roux loaded with the "holy trinity" of Cajun cooking, which turns into a sauce that smothers each delicious shrimp. Serve it with white rice for Sunday supper or to celebrate Fat Tuesday!
13 · 60 minutes · How about a little taste of classic New Orleans and Mardi Gras with this recipe for Shrimp Etouffee? This wonderful shrimp dish starts with a dark, rich roux loaded with the "holy trinity" of Cajun cooking, which turns into a sauce that smothers each delicious shrimp. Serve it with white rice for Sunday supper or to celebrate Fat Tuesday!
23 ingredients
Seafood
- • 8 oz Clam, juice
- • 2 lbs Shrimp
Produce
- • 2 Bay leaves
- • 2 stalks Celery
- • 4 cloves Garlic
- • 1/2 tsp Garlic powder
- • 1 Green bell pepper (diced (about 1 cup))
- • 5 Green onions
- • 1 Onion (diced (about 1 cup)), medium
- • 1/2 tsp Onion powder
- • 1 1/2 tsp Oregano, dried
- • 1/2 tsp Thyme, dried
Canned Goods
- • 1 cup Chicken broth
Condiments
- • 1/4 tsp Tabasco sauce
Pasta & Grains
- • 1 White rice
Baking & Spices
- • 1/2 cup All-purpose flour
- • 1/2 tsp Black pepper
- • 1/2 tsp Cayenne pepper
- • 1/2 tsp Kosher salt
- • 1 tsp Paprika
- • 1/4 tsp White pepper
Oils & Vinegars
- • 1/2 cup Vegetable oil
Dairy
- • 2 tbsp Butter
When you want a taste of New Orleans, my Classic Shrimp Étouffée is a delicious and easy Cajun recipe that you can make in your home kitchen.
Marilyn Gengo saved to Seafood
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