Shrimp Etouffe

The Cypress Times ^ | 10/6/09 | Stacey Winder

[Patriot1259]

You can easily substitute crawfish tails for shrimp if you prefer. Either way, this is an authentic Louisiana recipe that might have you speaking in French by the time you're done, longing for a visit to The Big Easy.

[uncitizen]

THANKS FRiend!

[Raymann]

“1 can tomato sauce”

!!!????? Nooooooooooooooo!

You don’t put freakin’ tomato sauce in etouffe!

[Dixie Yooper]

longing for a visit to The Big Easy

I was there for the first time this spring and stayed at the Omni Hotel in the French Quarter for 2 nights. I've never enjoyed coming back home so much in my entire life.

[Mila]

This one is good as well. Substitutions can be made, i.e. worcestershire sauce does not have to be homemade. It comes from a local site that has New Orleans recipes. First person account in instructions is theirs, not mine.

Shrimp Stock Recipe

The Shells and tails from 2 lb. of Shrimp
1/2 Cup chopped Onion
1/4 Cup chopped Celery
2 Garlic Cloves
1 Lemon sliced
2 Fresh Bay Leaves
3 Sprigs Fresh Thyme
1 tsp. Black Peppercorns

Add all ingredients to a 2 qt. saucepan. Cover this with cold water, it should be about 6-8 Cups Cups. You’ll need 1 1/2 Cups for the Etouffee. Bring almost to a boil, reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain.

Tip: When adding fresh Thyme to a simmered dish like this, I always bundle the Thyme tightly with butchers twine. The leaves will remove themselves while cooking, and you will get all of the flavor from the stems. When ready to serve just remove the bundle of stems along with your bay leaves.

The recipe:

Shrimp Etouffee Recipe

2 Tbsp Creole Seasoning
4 Tbsp Unsalted Butter
1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1/4 Cup Flour
3/4 Cup fresh Tomatoes, diced
1 1/2 Cups Shrimp Stock
2 Tbsp Minced Garlic
I bundle of Fresh Thyme
2 tsp Homemade Worcestershire Sauce
1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
1/2 Cup Green Onions, thinly sliced
3 Tbsp minced Italian Parsley
2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock
3 Tbsp Unsalted Butter
Salt & Freshly Ground Black Pepper to taste
1 Recipe Creole Boiled Rice

Season the shrimp with 1 Tbsp of the Creole Seasoning.
Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.
Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.
Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.

Serve over Creole Boiled Rice.

Serves 4 as an Appetizer or 2 as a Large Entree.

http://www.nolacuisine.com/2006/12/28/shrimp-etouffee-recipe

[SonnyBubba]

Drooling!!!!!!!!!!
Man, I have been craving a good Muffaletta.
Can’t find one anywhere near Mobile AL. Need a recipe for olive spread.

[Mila]

I haven’t personally tried this but, you might experiment with it.

Muffuletta Olive Salad Recipe

http://www.nolacuisine.com/2005/08/20/muffuletta-olive-salad-recipe/

Then you can use it in this recipe. I bet just the pictures alone will make you hungry. LOL!

Muffuletta Sandwich Recipe

http://www.nolacuisine.com/2005/07/17/muffuletta-sandwich-recipe/

[SAJ]

ping!

[Orange1998]

double ping.

[SouthernBoyupNorth]

not sure what this is but it aint no etuffe

[N. Theknow]

Ate in a nice Oyster bar on Rue Royale once. Great oysters on the half shell and gumbo was absolutely outstanding!

They also had a sample plate of sausages as an appetizer.

Andouille, pheasant sausage, gator sausage, and one fantastic sausage that when I asked what it was they said, "You don't want to know."

Not sure what it was, but for two weeks after that I had a strange desire to tap dance and eat wild boar.

[Grams A]

Really miss the Bignets!! You’d think with all the Louisiana people in Houston now we’d have some but only one place and they are really marginal.

[ErnBatavia]

We avoided Nawlins on our driving trip in May....hooked north and overnighted in Hammond...Unexciting town, but we just wanted to stay away.

[SonnyBubba]

Thanks for that. I used to work with a guy from NO. His wife was from Lafayette. He would bring the most wonderful food to work and share with everyone. I was eating fried turkey years before anyone outside of LA had ever heard of it.

[SonnyBubba]

“I bet just the pictures alone will make you hungry”

I could eat my computer screen.