Etouffee is a creole/Cajun dish that smothers your choice of shellfish in a delectable sauce and is traditionally served over rice. I’ve always heard of shrimp etouffee but until recently never really knew what it was or how to make it. Thankfully, I discovered a recipe for easy to make shrimp etouffee at www.growingupgabel.com and decided that it was high time for me to give this recipe a try.
The recipe for this dish is as follows:
- Shells and tails from 2 lbs of shrimp
- 1 lemon, sliced
- ½ an onion, skinned
- 2 stalks celery
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
For the Etouffee:
- 2 lbs raw shrimp, peeled and cleaned
- 2 Tablespoons creole or cajun seasoning, divided
- 7 Tablespoons butter, divided
- ½ cup roughly chopped onion
- ¼ cup roughly chopped celery
- ¼ cup roughly chopped red bell pepper
- ¼ cup flour
- 1½ – 2 cups shrimp stock (or chicken stock)
- ¾ cup canned diced tomatoes
- 2 Tablespoons minced garlic
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- Cooked rice or quinoa
For the stock:
- Combine all ingredients in a large dutch oven. Add 6-8 cups of water. Bring to a boil.
- Turn heat down and simmer for 45-60 minutes.
- Strain broth through a fine mesh colander or through cheesecloth.
- Set aside and freeze any leftovers.
For the Etouffee:
- Put the raw shrimp in a large bowl and toss with 1 Tablespoon of creole seasoning to coat the shrimp. Set aside.
- In medium size dutch oven, melt 4 Tablespoons of the butter over medium high heat. Add onions, peppers and celery. Saute until onions are translucent, about 5 minutes.
- Whisk in flour and continue to cook and whisk for 3-5 minutes to cook the roux. The roux will be very light in color. Add 1 Tablespoon creole seasoning.
- Slowly pour in ¼ cup of the shrimp stock, whisking continuously to form a paste. Continue to add the stock slowly, whisking constantly. After all the stock is added the mixture should be the consistency of a gravy – not to thick or thin. Bring to a boil and then reduce heat so the sauce is simmering.
- Add tomatoes, garlic, Worcestershire and hot sauce to the pot. Add salt and pepper to taste. You may need more or less salt depending on how much salt is in your creole seasoning. Stir to combine. Allow to continue simmering for 20-30 minutes.
- Add shrimp to the pot and stir to coat. Cook for 10 minutes or until the shrimp is pink and cooked through. Stir in remaining 3 Tablespoons of butter. Serve over rice or quinoa.
This dish is amazing! Everything about it is perfect! The flavors meld together perfectly to create a dining experience like no other. This certainly is a crowd pleaser, I created a large batch of this with hopes of leftovers and everyone wanted seconds and thirds so before I knew it all of it was gone! Tip: If you don’t have the time to make the shrimp stock or you simply want a simpler way, substitute seafood stock instead (which can be purchased at your local grocery store) and squeeze the lemon dish into the sauce.
Baltimore City residents can purchase the ingredients for this dish at the following locations:
Whole Foods Market
1330 Smith Avenue
Baltimore, MD 21209
1020 41st Street
Baltimore, MD 21211