Etouffee Recipe

[Kurt]

Perfect for the family weekend dinner time!

Ingredients:​

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 large onion, finely chopped
• 1 bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/2 teaspoon cayenne pepper, or to taste (adjust based on spice preference)
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 cups seafood or chicken broth
• 1 can (14.5 oz) diced tomatoes, drained
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce (such as Tabasco), or to taste
• 2 pounds shrimp, peeled and deveined
• 2 tablespoons chopped fresh parsley, for garnish
• Cooked rice, for serving

Instructions:​

1. Make the Roux:
   • In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
   • Gradually whisk in the flour to make a roux. Cook the roux, whisking constantly, until it becomes a golden brown color, about 10-15 minutes. Be careful not to burn it.
2. Cook the Vegetables:
   • Add the chopped onion, bell pepper, and celery to the pot with the roux. Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes.
3. Seasonings:
   • Stir in the minced garlic, salt, black pepper, cayenne pepper, paprika, dried thyme, and dried oregano. Cook for another 1-2 minutes until fragrant.
4. Add Liquid:
   • Gradually pour in the seafood or chicken broth, stirring constantly to incorporate into the roux and vegetables.
   • Add the drained diced tomatoes, Worcestershire sauce, and hot sauce. Bring the mixture to a simmer.
5. Simmer:
   • Reduce the heat to low and let the mixture simmer for about 15-20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
6. Add Shrimp:
   • Add the peeled and deveined shrimp to the pot. Cook for about 5-7 minutes, or until the shrimp are pink and cooked through.
7. Finish and Serve:
   • Taste and adjust seasoning with salt, pepper, and additional hot sauce if desired.
   • Serve the shrimp etouffee hot over cooked rice.
   • Garnish with chopped fresh parsley before serving.

Tips:​

• Etouffee is traditionally served over rice, but you can also serve it with crusty bread or even mashed potatoes.
• Adjust the level of spice (cayenne pepper and hot sauce) to suit your taste preferences.
• Fresh shrimp works best for this dish, but you can also use crawfish or a combination of seafood.

Enjoy this flavorful and comforting Shrimp Etouffee straight from the heart of Cajun cuisine!

 

[doebadie]

Perfect for the family weekend dinner time!
View attachment 4206

Ingredients:​

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 large onion, finely chopped
• 1 bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/2 teaspoon cayenne pepper, or to taste (adjust based on spice preference)
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 cups seafood or chicken broth
• 1 can (14.5 oz) diced tomatoes, drained
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce (such as Tabasco), or to taste
• 2 pounds shrimp, peeled and deveined
• 2 tablespoons chopped fresh parsley, for garnish
• Cooked rice, for serving

Instructions:​

1. Make the Roux:
   • In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
   • Gradually whisk in the flour to make a roux. Cook the roux, whisking constantly, until it becomes a golden brown color, about 10-15 minutes. Be careful not to burn it.
2. Cook the Vegetables:
   • Add the chopped onion, bell pepper, and celery to the pot with the roux. Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes.
3. Seasonings:
   • Stir in the minced garlic, salt, black pepper, cayenne pepper, paprika, dried thyme, and dried oregano. Cook for another 1-2 minutes until fragrant.
4. Add Liquid:
   • Gradually pour in the seafood or chicken broth, stirring constantly to incorporate into the roux and vegetables.
   • Add the drained diced tomatoes, Worcestershire sauce, and hot sauce. Bring the mixture to a simmer.
5. Simmer:
   • Reduce the heat to low and let the mixture simmer for about 15-20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
6. Add Shrimp:
   • Add the peeled and deveined shrimp to the pot. Cook for about 5-7 minutes, or until the shrimp are pink and cooked through.
7. Finish and Serve:
   • Taste and adjust seasoning with salt, pepper, and additional hot sauce if desired.
   • Serve the shrimp etouffee hot over cooked rice.
   • Garnish with chopped fresh parsley before serving.

Tips:​

• Etouffee is traditionally served over rice, but you can also serve it with crusty bread or even mashed potatoes.
• Adjust the level of spice (cayenne pepper and hot sauce) to suit your taste preferences.
• Fresh shrimp works best for this dish, but you can also use crawfish or a combination of seafood.

Enjoy this flavorful and comforting Shrimp Etouffee straight from the heart of Cajun cuisine!

Wow, this Etouffee recipe looks amazing! Can't wait to try making it myself—hope mine turns out as delicious as yours looks!