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Etouffee served with boiled white rice
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Etouffee Recipe - How to Make Etouffee with Shrimp

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.
Course stew
Cuisine American, Cajun, Creole
Keyword Etouffee, Etouffee Recipe, Shrimp Etouffee
Cook Time 45 minutes
Servings 20 people
Calories 300kcal
Author Razi Brown

Ingredients

  • 1½ 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.