Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, shrimp etouffee. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Shrimp Etouffee is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Shrimp Etouffee is something that I’ve loved my whole life.
Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers by making sure you use Gulf shrimp for your etouffee), a flour-and-oil roux, the "Holy. Shrimp Étouffée is one of my very favorite dishes, and this is the first time I've made it, thanks to your easy instructions. It was VERY filling, so it was okay that we only had a pound and a half shrimp. Shrimp Etouffee – Juicy shrimp dish smothered in rich and flavorful roux sauce made with rich authentic southern flavors and an incredibly delicious taste.
To begin with this particular recipe, we have to prepare a few components. You can have shrimp etouffee using 21 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Shrimp Etouffee:
- Prepare 2 1/2 lb Wild caught Shrimp
- Get 2 cup Celery
- Make ready 2 tbsp Garlic
- Take 1 cup Red bell pepper
- Prepare 4 cup Onion
- Prepare 1/2 tsp cayenne pepper
- Prepare 1/2 tsp white pepper
- Take 1/2 tsp black pepper
- Take 1/2 cup green onion
- Make ready 1/2 cup flour
- Take 1 can diced tomatoes
- Take 1 tsp salt
- Take 1 tsp Cajun seasoning
- Take 5 dash tobasco sauce
- Get 1/4 cup parsley leaves
- Get 2 tbsp lemon juice
- Prepare 1 stick butter
- Make ready 6 cup prepared white rice
- Get 8 oz Clam juice
- Get 4 bay leaves
- Prepare 2 cup shrimp stock (or chicken stock)
Etouffee is mostly popular in the New. Shrimp étouffée is a must-eat dish from Louisiana. Etouffee is all over the American south, part of the rich history and diverse cooking techniques acquired from many different parts of the world. This classic Louisiana Shrimp Étouffée can be on the dinner table in just over an hour.
Instructions to make Shrimp Etouffee:
- First make the roux. Combine butter and flour and melt over medium heat. Stir for 10 to 15 minutes until it turns the color of peanut butter.
- Add celery, onions and bell peppers. Stir frequently for about 10 to 15 minutes until the vegetable soften.
- Add diced tomatoes and garlic, sir, cook for about 5 more minutes.
- Add pepper and salt and stir.
- Slowly add in stock and clam juice. Add lemon juice and bay leaves. Stir, bring to soft boil. Reduce heat to a simmer.
- Add Cajun seasoning, parsley and green onions. Simmer for 40 minutes stirring often.
- Meanwhile, in last 20-30 minutes cook rice.
- Add shrimp, cook 5-10 more minutes.
- Serve over rice (or mix rice sand étouffée in same pot). Enjoy!
Etouffee is all over the American south, part of the rich history and diverse cooking techniques acquired from many different parts of the world. This classic Louisiana Shrimp Étouffée can be on the dinner table in just over an hour. All you'll need is some hot sauce and plenty bread, and dinner's ready. This post may contain affiliate links. A New Orleans classic - shrimp etouffee!
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