Etouffee Recipe – How to Make Etouffee with Shrimp

Etouffee is a Cajun and Creole stew made with shellfish (crawfish or shrimp) and served over rice. Etouffee recipe is originated from the southwest areas of Louisiana in the United States of America, especially in New Orleans and in the Acadiana area. In this youtube video, I will show you how to make etouffee with shrimp; you can substitute the shrimp with crawfish. In fact, the use of crawfish in Etouffee is the most popular; some people even add chicken to theirs.

What is Etouffee?

Etouffee is a stew made with crawfish or shrimp that is thickened with roux and is served over boiled rice.

Differences between ETOUFFEE vs GUMBO vs JAMBALAYA

These 3 rice dishes have common ingredients that can be confusing. Below are their differences and similarities.

Etouffee vs Gumbo

  • Etouffee is a stew (thicker) whereas Gumbo is a soup (thinner).
  • Apart from shellfish (shrimp or crawfish) and the Holy Trinity consisting of onions celery, and green bell pepper, Gumbo has additional ingredients such as okra and filé powder.

Jambalaya Vs Gumbo

  • It is easier to prepare Jambalaya than to prepare gumbo, étouffée, and creole recipe.
  • The rice for Jambalaya is cooked in a rich stock made by cooking the vegetables, meat, and seafood; the rice for Jambalaya is then added to the stock and cooked whereas, in the Gumbo recipe, the rice is cooked separately from the Gumbo.

Jambalaya vs Etouffee (étouffée)

In the Etouffee recipe, the rice is also cooked separately as in Gumbo and then served with the sauce made from vegetables, meat, and seafood.

Etouffee Ingredients

Ingredients for Etouffee
Ingredients for Etouffee
  • 1 and 1/2 cups of Shrimp or Crawfish or any shellfish.
  • 1/2 cup each of the Holy Trinity (consisting of chopped onion, celery, and green bell pepper).
  • 1 cup of freshly chopped tomatoes
  • 1 tbsp of Etouffee mix ( or Creole Seasoning).
  • 2 tbsp of Butter (this adds to the flavor of this shrimp etouffee recipe).
  • 2 cups of Shrimp stock or fish stock (even chicken stock can be used).
  • 1/4 tsp of Salt
  • 1 tsp of dried thyme.
  • 2 tbsp of chopped Spring onion.
  • 1 tsp of Hot Sauce (this is optional, you can add this if you want a spicy Etouffee).
  • 1/2 tsp of paprika powder.
  • 2 Bay leaves
  • 2 tsp of Worcestershire sauce.
  • 3 minced Garlic cloves.
  • 1/4 cup of vegetable oil.
  • 1/4 cup of flour. (this will be used to thicken the etouffee).

How to Make Etouffee with Shrimp

  • Make a roux with the flour and vegetable oil; continuously stir the flour until it changes brown in color.
Roux for etouffee
Continuously stir and cook until the roux is brown in color
  • Add the Holy Trinity and stir on heat for 3 minutes until the vegetables are soft.
Holy trinity
The so-called “Holy Trinity” consisting of an equal amount of chopped onions, celery, and green bell pepper.
  • Add the minced garlic and cook for 30 seconds until it is fragrant.
  • Next, add the shrimp stock and stir to dissolve the fried flour.
Add the shrimp stock
Add the shrimp stock. See how to make shrimp stock under the notes section in the recipe card.
  • After that, add the chopped tomatoes together with other ingredients: bay leaves, creole seasoning, dried thyme, paprika, Worcestershire sauce, and salt. Stir to combine.
  • Cover and cook for 15 minutes and then add chopped spring onions and hot sauce (if you like it spicy).
  • Also, add the shrimp or crawfish. Stir to combine; cover and cook for 10 minutes on low heat.
  • Add 2 tbsp of butter for more flavor and allow it to dissolve. Cover and cook for a minute and your homemade etouffee is ready. You can take out the bay leaves and serve over boiled rice.
Etouffee served with rice and garnished with chopped spring onions.
Etouffee served with rice and garnished with chopped spring onions.
Etouffee served with boiled white rice

Etouffee Recipe - How to Make Etouffee with Shrimp

Bongdap Nansel Nanzip
Etouffee recipe is a stew made with shellfish (crawfish or shrimp) and served over boiled white rice. The Etouffee recipe originated from the southwest areas of Louisiana in the United States of America, especially in New Orleans and in the Acadiana area. Any type of shellfish can be used for making etouffee such as shrimp or crawfish; some people do use chicken in their own version of the etouffee recipe.
Cook Time 45 mins
Course stew
Cuisine American, Cajun, Creole
Servings 20 people
Calories 300 kcal

Ingredients
  

  • cup shrimp or crawfish
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped green bell pepper
  • 1 cup freshly chopped tomatoes
  • 1 tbsp Etouffee mix - or creole seasoning.
  • 2 tbsp butter
  • 2 cups shrimp stock or fish stock
  • ¼ tsp salt
  • 1 tsp dried thyme
  • 2 tbsp chopped spring onion
  • 1 tsp hot sauce
  • ½ tsp paprika powder
  • 2 pieces bay leaves
  • 2 tsp Worcestershire sauce
  • 3 cloves minced garlic
  • ¼ cup vegetable oil
  • ¼ cup flour

Instructions
 

Making the roux for the Etouffee

  • Add ¼ cup of vegetable oil to a heavy bottom pot and place it on the stovetop. Heat the oil for 1 minute on high heat.
  • Once the oil is heated, sprinkle ¼ cup of flour into it. Reduce the heat to medium and stir continuously to prevent lumps from forming.
  • When the roux turns brown in color, add the Holy Trinity and stir on heat for 3 minutes until the vegetables are soft. The Holy Trinity consists of chopped green bell pepper, celery, and onions.
  • Add the minced garlic and cook for 30 seconds until it is fragrant.
  • Next, add 2 cups of shrimp stock and stir to dissolve the fried flour.
  • After that, add the chopped tomatoes together with other ingredients: bay leaves, creole seasoning, dried thyme, paprika, Worcestershire sauce, and salt. Stir to combine.
  • Cover and cook for 15 minutes and then add chopped spring onions and hot sauce (if you like it spicy).
  • Also, add the shrimp or crawfish. Stir to combine; cover and cook for 10 minutes on low heat.
  • Add 2 tbsp of butter for more flavor and allow it to dissolve. Cover and cook for a minute and your homemade etouffee is ready. You can take out the bay leaves and serve over boiled rice.

Video

Notes

How to Make Shrimp Stock
  1. Devein and wash the shrimps properly
  2. Add 4 cups of water to a saucepan
  3. To the saucepan, add 2 bouillon cubes and 1/2 tsp of salt
  4. You can add curry for color if you like.
  5. Add 1 cup of shrimp and cook on low heat until it begins to simmer.
  6. Once it starts to simmer, allow it to simmer for 15 minutes.
  7. Turn off the heat and drain using a colander.
  8. Your easy homemade shrimp stock is ready. You can refrigerate and use anytime you like for recipes such as etouffee.
Keyword Etouffee, Etouffee Recipe, Shrimp Etouffee

 

Nutrition and Calories

A serving of etouffee contains about 300 calories when served without rice. It contains 4% carbs, protein makes 54%, and fats make 25%. Other nutrients in etouffee are calcium, sodium, potassium, and some vitamins.

FAQ

What’s the difference between etouffee and gumbo?

The difference between etouffee and gumbo is that gumbo has additional ingredients of okra and file powder which are absent in etouffee.

What is etouffee vs jambalaya?

Etouffee is a sauce that is often served over boiled rice whereas jambalaya is rice cooked in a sauce. Their ingredients are almost similar and have shellfish added such as shrimp or crawfish.

What is etouffee sauce made of?

Etouffee sauce is made of shrimp, some stock, roux, and the Holy Trinity – consisting of onion, celery, and green pepper.

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