Best 3 John Beshs Etouffee Recipes

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**Dive into the Exquisite World of Etouffée: A Culinary Journey through Three Distinct Recipes**

Embark on a culinary adventure with our exploration of etouffée, a delectable Cajun stew that captures the vibrant essence of Louisiana cuisine. This article presents three unique recipes, each offering a distinct interpretation of this beloved dish. From the classic John Besh's Etouffee to the hearty Seafood Etouffee and the tantalizing Crawfish Etouffee, you'll discover a symphony of flavors that will tantalize your taste buds. Prepare to be captivated by the rich, savory broth, the tender seafood, and the aromatic blend of spices that define this iconic dish. Whether you're a seasoned chef or a home cook seeking new culinary horizons, our detailed recipes and expert guidance will lead you to etouffée perfection. Bon appétit!

Check out the recipes below so you can choose the best recipe for yourself!

CAJUN SHRIMP ÉTOUFFéE



Cajun Shrimp Étouffée image

A Louisiana classic, this easy Cajun shrimp étouffée features a velvety sauce with just a hint of spice. Serve it simply with white rice and you can almost picture yourself hanging out in The Big Easy.

Provided by Victoria

Categories     Main Course

Time 1h5m

Number Of Ingredients 15

¼ cup vegetable oil ((or other neutral-flavored oil))
¼ cup all-purpose flour
1 onion (chopped)
1 stalk celery (chopped)
4 cloves garlic (minced or crushed)
Pinch allspice
Pinch cayenne pepper
½ cup chopped tomatoes
2 ½ cups shellfish or shrimp stock
3 tablespoons butter
1 pound medium or large wild American shrimp (peeled completely and deveined)
1 scallion (sliced)
Hot sauce (such as Tabasco or Frank's Red Hot)
Kosher salt and black pepper
4 cups cooked white rice

Steps:

  • Make a brown roux by heating the oil in a large heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to medium and continue whisking until the roux turns a deep brown color, about 15 minutes. (Although depending on the thickness of your pan and the heat of your stove it may darken faster!)
  • Add the onions, stirring them into the roux with a wooded spoon. Lower the heat to medium low and continue stirring until the roux turns a glossy dark brown, about 10 minutes.
  • When the onions have turned the roux shiny and dark, add the celery, garlic, allspice and cayenne. Cook for 5 minutes.
  • Then add the tomatoes and stock and raise the heat to high. Once the sauce has come to a boil, lower the heat to medium and simmer 5 to 7 minutes, stirring often to make sure the sauce doesn't burn or stick to the pan.
  • Reduce the heat to low and stir in the butter. Add the shrimp and scallions. Season with hot sauce, salt, and pepper. Once the shrimp are heated through, remove the pot from the heat. Serve over rice.

Nutrition Facts : Calories 571 kcal, Carbohydrate 57 g, Protein 27 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 163 mg, Sodium 246 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 15 g, ServingSize 1 serving

CHEF JOHN'S SHRIMP ETOUFFEE



Chef John's Shrimp Etouffee image

We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 1h15m

Yield 4

Number Of Ingredients 23

¾ teaspoon paprika
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon white pepper
¼ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined
½ teaspoon salt
1 tablespoon vegetable oil
3 tablespoons butter
⅓ cup diced onion
⅓ cup diced green bell pepper
⅓ cup thinly sliced celery
2 tablespoons all-purpose flour, or as needed
½ cup diced tomatoes
1 ¾ cups chicken stock, or as needed
½ teaspoon Worcestershire sauce
1 dash hot sauce, or more to taste
salt to taste
¼ cup sliced green onions
2 cups cooked rice, or to taste

Steps:

  • Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
  • Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
  • Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
  • Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
  • Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
  • Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
  • Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
  • Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.2 g, Cholesterol 368.9 mg, Fat 14.7 g, Fiber 1.8 g, Protein 40.8 g, SaturatedFat 6.7 g, Sodium 1114 mg, Sugar 2.3 g

LOUISIANA CRAWFISH ETOUFFEE



Louisiana Crawfish Etouffee image

Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.

Provided by Bonnie Lang Turnage-Mortgage O

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 30m

Yield 6

Number Of Ingredients 12

3 cups long grain white rice
6 cups water
¾ cup butter
1 large onion, chopped
1 clove garlic, chopped
¼ cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6 green onions, chopped
salt and pepper to taste
1 ½ tablespoons Cajun seasoning, or to taste

Steps:

  • Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
  • While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

Nutrition Facts : Calories 636.1 calories, Carbohydrate 82.7 g, Cholesterol 142 mg, Fat 24.6 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 14.9 g, Sodium 635.2 mg, Sugar 1.8 g

Tips:

  • Use fresh, high-quality ingredients: The better the ingredients, the better the etouffee will be. Look for plump, ripe vegetables and fresh seafood.
  • Don't be afraid to adjust the spices: The amount of cayenne pepper and other spices can be adjusted to taste. Start with a small amount and add more to taste.
  • Cook the roux slowly and evenly: The roux is the foundation of the etouffee, so it's important to cook it slowly and evenly. Stir the roux constantly to prevent it from burning.
  • Don't overcrowd the pan: When adding the vegetables and seafood to the pot, don't overcrowd the pan. This will prevent the ingredients from cooking evenly.
  • Serve the etouffee with rice: Etouffee is traditionally served with rice. The rice helps to soak up the delicious sauce.

Conclusion:

John Besh's etouffee is a delicious and easy-to-make dish that is perfect for a special occasion or a casual weeknight meal. With its rich, flavorful sauce and tender seafood, this etouffee is sure to be a hit with everyone who tries it. So next time you're looking for a new seafood dish to try, give John Besh's etouffee a try. You won't be disappointed.

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