Tag Archives: shrimp

Shrimp Etouffee Recipe

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From Nola Cuisine Images – (reedited)

The smell of Etouffee, be it Crawfish (my Crawfish Etouffee Recipe) or Shrimp, is one of the most heavenly aromas that I know, along with the smell of Shrimp a la Creole. The word Etouffee (Ay-2-FAY) translates roughly to smothered , stewed, or braised. To me it simply translates to happy taste buds. Shrimp Etouffee is always my favorite to cook for family and friends.

From Nola Cuisine Images – (reedited)

I always buy shell on shrimp, why? For the same reason I buy bone in cuts of meat. Stock. The amount of shrimp you’re using for this recipe will produce just enough Shrimp Stock, plus a little extra (recipe below). Shrimp stock only needs to cook for about 45 minutes to 1 hour.

From Nola Cuisine

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
Diamond Crystal Kosher 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.

Be sure and check out my ever growing Index of Creole & Cajun Recipes, which links to all of the recipes featured on this site!

Related Posts:

Crawfish Etouffee Recipe
Shrimp Creole Recipe
Creole Stuffed Peppers (Austin Leslie Style)
Redfish Courtbouillon Recipe
Shrimp Stock Recipe
Shrimp Stuffed Mirlitons
Shrimp Stuffed Savory Crepes with Tasso Cream Sauce


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File Gumbo Recipe

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I finally got around to making a Fil&#233 Gumbo to take my pure Sassafras Fil&#233 powder for a test spin. I found that the flavor is much more subtle, and the thickening power is about 10 times that of the store bought. I’ve always felt that the store bought Fil&#233 always hijacks the flavor of my Gumbos, which means all of my hard work with seasoning and flavor are dashed with a dash of store bought Fil&#233. I like to serve my Fil&#233 at the table so my guests can add as much or as little as they like. Here is the recipe:

Fil&#233 Gumbo Recipe

1/2 Cup Vegetable Oil
3/4 Cup All Purpose Flour
4 Tbsp Creole Seasoning
1 Cup Onions, diced
1/2 Cup Green Bell Pepper, diced
1/2 Cup Celery, diced
1 Cup Andouille, sliced or diced
1/2 Cup Tasso, diced
3 Tbsp Garlic, chopped
8 Cups Shrimp or Seafood Stock
3 Fresh Bay Leaves
4 Chicken Thighs, boned cut into 1″ pieces, then seasoned liberally with Creole Seasoning
2 Tbsp Worcestershire Sauce
Hot Sauce to taste
1 lb. Fresh Shrimp, peeled and deveined
1 Dozen Oysters, shucked
Kosher Salt to taste, if necessary
2 Tbsp Italian Parsley, chopped
1/4 Cup Thinly Sliced Green Onions
Creole Boiled Rice
Fresh French Bread
Fil&#233 Powder at the table

Mix your onion, celery, and bell pepper together: The Holy Trinity.
Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour and cook to make a milk chocolate Roux (making a Roux). Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Gradually whisk in the stock, then add the remaining seasoning, and Garlic. Bring to a Boil, then down to a simmer for at least 2 hours, stirring occasionally. Add the chicken and simmer until cooked through. About 10 minutes before you’re ready to serve add the shrimp, cook until done, then add the oysters and cook until the edges curl. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with Creole Boiled Rice, crusty French Bread, and a good cold beer (I like Dixie or Abita Amber).
Garnish with green onions, parsley, and Fil&#233 powder at the table.

* I prefer Chicken Thighs for my soups and Gumbos. It’s the misunderstood portion of the bird, which is fine by me because it keeps the price down. I get them bone in, then Cartel wrap the bones and stick them in the freezer for stock. I’m like a Vulture when it comes to bones for stocks, my freezer looks like the Catacombs (animals only of course).

This makes about 3-4 Main Course Servings

Be sure to check out my ever growing Index of Creole & Cajun Recipes.

For more information on Fil&#233 see the following posts:

Homemade Fil&#233 Powder Recipe
Sassafras trees & FIl&#233 Powder
Fil&#233 Powder

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