What does etouffee mean?

Etouffee means 'smothered' in French, referring to the cooking method where protein is cooked slowly in a rich sauce with vegetables.

Can I make etouffee ahead of time?

Yes. Prepare the sauce and vegetables up to 2 days ahead, then add the shrimp and cook just before serving to keep them tender.

How dark should the roux be?

Cook the butter and flour until it reaches a chocolate-brown color—about 8–10 minutes over medium heat, stirring constantly to avoid burning.

What can I serve shrimp etouffee with?

Serve over white or brown rice, which absorbs the rich sauce perfectly.

Can I use frozen shrimp?

Yes, but thaw and pat them dry first to prevent excess moisture that can dilute the sauce.

Shrimp Etouffee Recipe

Name: Shrimp Etouffee Recipe
Yield: 10 servings
Cuisine: american
Ingredients: 6 tablespoons unsalted butter; 1/2 cup all-purpose flour; 4 cups chopped onions; 2 cups chopped green bell peppers; 2 cups chopped celery; 2 tablespoons minced garlic; 1 (14.5-ounce) can diced tomatoes; 2 bay leaves; 2 teaspoons salt; 1/2 teaspoon cayenne pepper; 2 tablespoons Essence, recipe follows; 1 quart shrimp stock, recipe follows; 3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined; 1/4 cup chopped parsley leaves; Steamed white rice, for serving; 1/2 cup thinly sliced green onion tops, for garnish; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 1 pound (about 1 quart) shrimp shells and heads; 1 cup coarsely chopped yellow onions; 1/2 cup coarsely chopped celery; 1/2 cup coarsely chopped carrots; 3 smashed garlic cloves; 1 bay leaf

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Shrimp Etouffee Recipe | CookOS

Ingredients

6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
1 (14.5-ounce) can diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons Essence, recipe follows
1 quart shrimp stock, recipe follows
3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
1/4 cup chopped parsley leaves
Steamed white rice, for serving
1/2 cup thinly sliced green onion tops, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound (about 1 quart) shrimp shells and heads
1 cup coarsely chopped yellow onions
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped carrots
3 smashed garlic cloves
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon dried thyme
2 teaspoons salt

33 Ingredients

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Instructions

1
Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
2
Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
3
Serve immediately over steamed white rice and garnish with sliced green onion tops.
4
Combine all ingredients thoroughly.
5
Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
6
Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
7
Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.