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Thursday, January 22, 2015

Shrimp Étouffée



If you’ve never gone to Louisiana, you need to go down to where the Cajuns live to experience for yourself what fine eating is ~ where delicious food is an “everymeal” occurrence.

If that’s not in the stars for you, this recipe is about as close as you can get to being there:

We like "Jumbo Shrimp!"


In French, étouffée means smothered ~ and that perfectly describes this dish ~ shrimp that is smothered in a thick gravy and served ladled over rice.  Compared to gumbo, which is made with a dark roux, the color of chocolate; étouffée is made with a lighter roux, orange/brown in color.

Like many dishes down Louisiana way, this one includes the Cajun holy trinity:  bell peppers, onions and celery.  This spicy dish is stew-like and seasoned to perfection with paprika and other good seasonings.


Slow boil


Here’s what goes into Bubba’s étouffée, Bill loves it too, but I’m not that adventurous yet:



Shrimp Étouffée is a hit here any time!  

Shrimp Étouffée 

Ingredients:  

4 tablespoons butter
¼ cup flour
1 large onion, chopped
2 ribs celery, finely chopped
1 green bell pepper, finely chopped
4 cloves garlic, minced
3 cups seafood stock
4 tablespoons tomato paste
1½ teaspoons salt
1 teaspoon seasoned pepper
½ teaspoon thyme
1 teaspoon paprika
1 teaspoon hot sauce, optional
1½ pounds shrimp, shelled and deveined (I used jumbo shrimp)
1 cup rice, cooked per package directions
4 sliced green onions, for garnish.

Method: 

In a 4-quart Dutch oven, melt butter over medium heat.
With wooden spoon, gradually stir in flour until blended, stirring constantly, until mixture is brown, the color of peanut butter, not a dark roux, about 30 minutes.
The roux will be thinner by now and bubbling slower, the aroma will be sharper and the flavor smoky.
Add bell pepper, onions, celery and garlic.
Cook, stirring frequently, until onions are tender, about 5 minutes.
Stir in stock and tomato paste, heat to boiling.
Add all of the spices.
Cook for 30 minutes, stirring occasionally.
Add shrimp and cook for 5 minutes.
Serve ladled over rice.
Sprinkle with green onions.
Makes 6 servings

ENJOY!





47 comments:

  1. Pam, I love shrimp and all the other ingredients but I can't handle those bell peppers. Too bad for me because it sure looks good! I miss out on a lot of Cajun cooking because of it but there are still plenty of goodies to enjoy when we're in New Orleans. FYI...it wasn't my uncle I was referring to in my posting on the WWII museum, it was my father. Take Care, Big Daddy Dave

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    1. David, I remember that with the bell peppers. I'll have to leave them out for you. Yes, I see it was your father, sorry. Take care and enjoy your shrimp!

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  2. Hi Pam,
    Just like David above, I love shrimp, but I am not a Cajun person. Your dish looks really good I am sure, but not a fan. We can't love everything.. For those that do love this lovely dish I know they will be thrilled. Thank you for sharing your recipe...Hope that you have a wonderful weekend...
    Dottie :)

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    1. Hi Dottie! Yep, you're right, we can't all like the same thing, that's what makes things interesting. You have a wonderful weekend also!

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  3. We don't often see crawfish tails, but they are fabulous and so is your shrimp Étouffée. Several years ago Big Dude had a crawfish boil at a blogger party and it was a big hit. Awfully fine eating in south Louisiana.
    Sam

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    1. Sam, Bubba has to order them from somewhere down South; he and his dad love them, but I pass on it. Have a good weekend!

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  4. We would love this. Seafood is a favourite and anything with hot sauce..... Have a good weekend Diane

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    1. Diane, hot sauce is the best to spice it up. Take care.

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  5. Never been there, but I'd love to go. As for our kitchen, each day is yummy meals and great bakes.

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    1. Ivy, it's a great part of the county to visit, pretty and great food. Your kitchen sounds awesome!

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    2. We were raised to have good food all the time, even with just a few ingredients. Didn't matter. Good meals were still made. Boggles my mind how many only cook or bake twice per year.

      I don't get it but hey, to each their own thing.

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  6. Every Louisianan knows that "first, you make a roux"!! I also love jambalaya, crawfish pie and a file gumbo!! This looks delicious!

    Best,
    Bonnie

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    1. Right on, Bonnie! I love jambalaya also, and have made it and file gumbo several times, but crawfish pie, I won't be making; my family would love it though. Take care.

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  7. Cajun prawns - Pam, I am so there. Yum!

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    1. Woo hoo! You'd definitely have a lot of people here agreeing with you!

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  8. Hi Pam ,
    People see this recipe and would think you are from Louisiana for sure . As you stated , what is a Cajun dish without the Cajun holy trinity ingredients . As you said , this dish is almost like being here . I will vouch that this dish is deliciously good and maybe some hot water (hush puppies with onions) cornbread to finish it off . Thanks so much for sharing :) Nee

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    1. Funny, Nee, guess they would! I love this sort of food and love the NOLA area. Hush puppies for sure, and with onions, yum! Can't think of anything much better. Have a good weekend!

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  9. Mmmmmm, this dish makes me long for New Orleans! Ironically, I have plans to make a N'awlins dish for dinner tonight! lol

    Anyhoo, I found your blog through a fellow blogger and thought I would stop by and say hi! It would totally make my day if you did the same... or better yet, keep in touch!! <3 - www.domesticgeekgirl.com

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  10. Thanks, Gingi for dropping by. Glad you like N'awlins food also.

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  11. This looks delicious. I have never had a bad meal in New Orleans. This dish brings back tasty memories. Thanks for sharing.

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    1. Geraldine, I concur with what you said about NO! Take care.

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  12. Pam I love shrimp and this plate look absolutely georgeous!!

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    1. Gloria, I know what you mean about shrimp. It's sooo good!

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  13. Mmmmm....so glad I can get this classic dish from New Orleans right in my own kitchen! It looks fantastic!

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    1. Liz, it's great with the wide variety of food we can make at home.

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  14. My hubby used to frequently travel to New Orleans, and he often reminisced about the gumbo and étouffée he had there. This looks really good and I'm sure he'd love it if I made it for him! :)

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    1. I know what you mean with your husband traveling to NO, mine did also and loved the Cajun food. Hope you give it a try!

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  15. Looking at this dish I almost want to find a fiddler and begin dancing. It looks outstanding.

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    1. Maureen, I like your style! Thanks and have a good weekend.

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  16. Dear Pam, I never had this dish; though it looks good. I don't see in my stars traveling anytime soon so I better get cooking!! lol
    Have a beautiful weekend and please stay cozy and warm. xoxo Catherine

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    1. Catherine, it's really delicious with lots of good flavors. Too funny--I don't see traveling in my stars either, so I'll do the cooking here in my kitchen. You have a warm cozy weekend also. Hugs

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  17. I have never had a shrimp etouffee...but I love anything prepared with shrimp. That sauce looks particularly great!

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    1. Angie, thank you! Glad to hear you like shrimp also and I bet you'd like the sauce.

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  18. You dish looks delicious Pam and I look forward to getting back to Cajun country for more of that great food.

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    1. Larry, thanks! I want to go back there also, esp. NOLA!

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  19. Yumm...it was good with shrimp but better with crawdads!

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    1. Thanks, son! I'm sticking to my story and to shrimp. :-)

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  20. We used to have a small bar/restaurant in town that served the best crawfish tails - we would inhale them! Etouffee is something I've never tried but I'm pretty sure I would love it.

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    1. Susan, they must've been really good! Thanks and have a good weekend.

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  21. Well Pam I am now craving Shrimp etouffee! This looks and sounds wonderful. Happy weekend!

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    1. Tricia, hope you get to satisfy that craving soon. Thanks and a Happy Weekend to you!

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  22. Damn delicious!!!
    after making my crawfish risotto, i guess this etouffee is my next project....

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    1. Thanks, dentistchef! Hope you like it.

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  23. I've had that in NOLA, but never attempted it at home. Great recipe, Pam!

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    1. Thanks, Barbara! Love that NOLA cuisine!

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  24. Love how big on flavor this is! Sounds great!

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  25. I haven't been back to New Orleans since I visited as a teenager. This would be the next best thing to going again!

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_____________________________________

"It's the onions. They're only supposed to sweat, but they fell down exhausted."

~~~ Mrs. Patmore, Downton Abbey (about a failed broth)

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Hi!
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep Smiling,
Pam