Best 3 Cajun Shrimp Etouffee Recipes
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Indulge in the vibrant flavors of Louisiana with our collection of authentic Cajun shrimp étouffée recipes. This classic dish, pronounced "ay-too-fay," is a delectable stew that combines tender shrimp, the "holy trinity" of Cajun cuisine (onion, celery, and bell pepper), aromatic spices, and a rich, flavorful sauce. Our recipes encompass various styles and tastes, ensuring there's a perfect étouffée for every palate. From traditional to modern interpretations, our collection offers a culinary journey through the heart of Cajun country. Dive into the bold flavors of our classic Cajun shrimp étouffée, featuring a rich, spicy sauce made with shrimp stock, tomatoes, and a medley of Cajun seasonings. Explore variations like our creamy Cajun shrimp étouffée, where a velvety sauce envelops the succulent shrimp, or our seafood étouffée, a bountiful feast of shrimp, crab, and crawfish simmering in a flavorful broth. For a quick and easy weeknight meal, try our 30-minute Cajun shrimp étouffée, which delivers all the authentic flavors without compromising on convenience. And for those who love a bit of heat, our spicy Cajun shrimp étouffée will tantalize your taste buds with its fiery kick. No matter your preference, our collection of Cajun shrimp étouffée recipes promises an unforgettable culinary experience that celebrates the vibrant spirit of Louisiana cuisine.
CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE
An authentic Louisiana recipe with a rich and spicy fresh tomato-based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it! Serve over steamed rice with hushpuppies and/or crackers on the side.
Provided by RHONDA35
Categories Etouffee
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
- Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
- Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g
ANN'S SHRIMP ETOUFFEE
Delicious shrimp dish with a Cajun flair! I've spent 6 years perfecting this shrimp recipe. I use shrimp harvested from a local shrimp farm. This is also great with firm crab meat or fish!!
Provided by Ann Cooper
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 2h25m
Yield 20
Number Of Ingredients 11
Steps:
- In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.
- Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.
- Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 3.9 g, Cholesterol 203.7 mg, Fat 11 g, Fiber 0.9 g, Protein 22.9 g, SaturatedFat 5.9 g, Sodium 328 mg, Sugar 0.9 g
CAJUN SHRIMP ETOUFFEE
"Cajun" is the name given to French Acadians who settled in Louisiana after being exiled from Canada. My grandparents were cajun and even today you can still hear French spoken in their hometowns almost as frequently as you hear English.
Provided by Michelle Hickey
Categories Seafood
Time 4h
Number Of Ingredients 8
Steps:
- 1. Saute onions, garlic and bell peppers in butter until wilted.
- 2. Add shrimp and chicken broth. Simmer for 30 minutes, seasoning with salt and pepper to taste. Add a tablespoon of roux at a time to achieve desired thickness.
- 3. Cook 20 minutes after adding roux. Serve over hot rice.
- 4. Roux - Take 1 cup flour and 1/2 cup oil. Mix and brown (stirring constantly) in a heavy pot until the color of light chocolate.
Tips:
- Use fresh, high-quality ingredients: The fresher your ingredients, the better your etouffee will taste. Look for plump, firm shrimp, and fresh vegetables. Choose a good-quality Cajun seasoning blend or make your own.
- Don't overcook the shrimp: Shrimp cook quickly, so be careful not to overcook them. Overcooked shrimp will be tough and rubbery.
- Make sure the sauce is thick and flavorful: The sauce is the key to a great etouffee. Simmer it for at least 30 minutes to allow the flavors to develop. If the sauce is too thin, add a little cornstarch or flour to thicken it.
- Serve etouffee over rice: Etouffee is traditionally served over rice. The rice helps to soak up the delicious sauce.
- Garnish with fresh herbs and vegetables: Fresh herbs and vegetables, such as green onions, parsley, and tomatoes, add a pop of color and flavor to etouffee.
Conclusion:
Cajun shrimp etouffee is a delicious and flavorful dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its rich, spicy sauce and tender shrimp, etouffee is a sure-fire hit with family and friends. So next time you're looking for a new and exciting dish to try, give Cajun shrimp etouffee a try. You won't be disappointed!
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