John Besh Shrimp Ettoufette
New Orleans Shrimp Etouffee
Votes: 2
Rating: 4.5
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This succulent “smothered” stew is often made with crawfish or crab instead of shrimp. Just make sure to add the shrimp at the end, so they stay plump and juicy. Making étoufée is all about building flavor: starting with a velvety roux, cooking the vegetables longer than you’d think, and scraping all those tasty bits off the bottom of the pan with a wooden spoon. The sauce should be only thick enough to coat the rice.
Servings Prep Time
4 - 6 People 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 - 6 People 10 Minutes
Cook Time
20 Minutes
New Orleans Shrimp Etouffee
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
This succulent “smothered” stew is often made with crawfish or crab instead of shrimp. Just make sure to add the shrimp at the end, so they stay plump and juicy. Making étoufée is all about building flavor: starting with a velvety roux, cooking the vegetables longer than you’d think, and scraping all those tasty bits off the bottom of the pan with a wooden spoon. The sauce should be only thick enough to coat the rice.
Servings Prep Time
4 - 6 People 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 - 6 People 10 Minutes
Cook Time
20 Minutes
Ingredients
1/4 Cup canola oil
1/4 Cupflour
1  onion Chopped
1 Stalk Celery Chopped
4 cloves garlic Minced
1 Pinch Allspice
1 Pinch cayenne pepper
1/2 Cup Tomatoes Chopped
2 1/2 CupsShellfish Stock
1 Tbsp parsley Chopped
3 Tbspbutter
1 Lb Medium Wild American Shrimp Peeled and Deveined
1  Green Onion Minced
4 Cups white rice Cooked
Instructions
  1. Make a roux by heating the oil in a large heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to moderate and continue whisking until the roux turns a deep brown color, about 15 minutes. Add the onions, stirring them into the roux with a wooden spoon. Lower the heat to medium and continue stirring until the roux turns a glossy dark brown, about 10 minutes.
  2. When the onions have turned the roux shiny and dark, add the celery, garlic, allspice, and cayenne. Cook for 5 minutes. Then add the tomatoes and stock and raise the heat to high. Once the sauce has come to a boil, lower the heat to medium and simmer 5–7 minutes, stirring often to make sure the sauce doesn’t burn or stick to the pan.
  3. Reduce the heat to low and add the shrimp and green onions. Season with Melinda’s hot sauce, salt, and pepper. Once the shrimp have heated through, remove the pot from the heat. Serve over rice.
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