Best 6 Shrimp And Chicken Etouffee Recipes

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Dive into the depths of Cajun and Creole flavors with our delectable Shrimp and Chicken Etouffee recipes! This classic Louisiana dish, pronounced "ay-too-fay," is a symphony of aromatic spices, tender shrimp, juicy chicken, and a rich, flavorful sauce that will tantalize your taste buds. In this comprehensive guide, we present three variations of this beloved dish: the traditional Shrimp Etouffee, the hearty Chicken Etouffee, and the indulgent Shrimp and Chicken Etouffee. Each recipe is carefully crafted to deliver an authentic and unforgettable Etouffee experience. So, gather your ingredients, fire up the stove, and let's embark on a culinary journey to savor the essence of Louisiana cooking.

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

SHRIMP ETOUFFEE



Shrimp Etouffee image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield about 10 servings

Number Of Ingredients 33

6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
1 (14.5-ounce) can diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons Essence, recipe follows
1 quart shrimp stock, recipe follows
3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
1/4 cup chopped parsley leaves
Steamed white rice, for serving
1/2 cup thinly sliced green onion tops, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound (about 1 quart) shrimp shells and heads
1 cup coarsely chopped yellow onions
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped carrots
3 smashed garlic cloves
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon dried thyme
2 teaspoons salt

Steps:

  • Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
  • Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
  • Serve immediately over steamed white rice and garnish with sliced green onion tops.
  • Combine all ingredients thoroughly.
  • Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
  • Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
  • Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.

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

CHICKEN ETOUFFEE



Chicken Etouffee image

This isn't a true etouffee like the shrimp or crawfish you'll see at a restaurant. Which is probably why I and my family like it so much.

Provided by SmithFam5

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 1h15m

Yield 6

Number Of Ingredients 15

2 cups all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon ground cayenne pepper
¼ cup butter
1 tablespoon extra-virgin olive oil
1 (16 ounce) package skinless, boneless chicken breast halves, cubed
1 green bell pepper, chopped
1 onion, chopped
3 stalks celery, chopped, or more to taste
1 clove garlic, minced
2 tablespoons butter, or more to taste
1 cup water, or as needed to cover
4 bay leaves
3 cups cooked rice

Steps:

  • Whisk flour, salt, black pepper, and cayenne pepper together in a bowl.
  • Heat 1/4 cup butter and olive oil in a large skillet. Dredge chicken cubes in seasoned flour and fry in the hot butter and oil until golden brown and no longer pink inside, about 10 minutes. Remove chicken, leaving butter mixture in skillet. Reduce heat to low.
  • Stir 1 tablespoon leftover seasoned flour into pan drippings in skillet; cook and stir until the mixture forms a paste and cooks to the color of dark caramel, 10 to 15 minutes. Watch carefully and stir constantly to avoid burning. Add bell pepper, onion, celery, garlic, and 2 more tablespoons butter to flour paste and toss to coat vegetables with butter and browned flour mixture. Cook and stir until vegetables are soft, about 10 minutes.
  • Pour in enough water to cover vegetables, add bay leaves, and bring to a simmer. Return chicken to skillet and cook until flavors are blended, about 10 more minutes. Serve with cooked rice.

Nutrition Facts : Calories 479.7 calories, Carbohydrate 60.2 g, Cholesterol 69.4 mg, Fat 16.1 g, Fiber 3.1 g, Protein 22.1 g, SaturatedFat 8.2 g, Sodium 1297.9 mg, Sugar 2.6 g

DARWELL'S - CRAWFISH ETOUFFEE



Darwell's - Crawfish Etouffee image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 13

1 bunch celery, medium diced
1/4 pound unsalted butter
1/2 large onion, medium diced
2 bell peppers, medium diced
2 tablespoons Creole seasoning (recommended: Tony Chachere)
1 tablespoon seafood seasoning (recommended: Old Bay)
1 tablespoon minced garlic
1/2 cup all-purpose flour
4 cups crawfish stock
1 cup heavy cream
2 pounds freshly picked, steamed crawfish tail meat
Steamed rice and/or French bread, for serving
1 tablespoon freshly chopped parsley leaves

Steps:

  • Saute the celery in butter on low to medium heat until the celery becomes tender. Add the onion, bell pepper, spices, and garlic. When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables. Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and heavy cream a little at a time until all of the stock and the cream are added. Finish by adding the crawfish tail meat. Simmer on low heat for approximately 15 minutes.
  • Serve over rice and/or French bread and garnish with parsley.

SHRIMP AND CHICKEN ETOUFFEE



SHRIMP AND CHICKEN ETOUFFEE image

Categories     Chicken

Yield 8 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 pound andouille sausage, diced
3 pounds skin-on, bone-in chicken thighs
Kosher salt
1/2 cup plus 2 tablespoons all-purpose flour
4 stalks celery, diced
1 large onion, diced
1 green bell pepper, chopped
4 cloves garlic, minced
1/4 teaspoon cayenne pepper
4 cups low-sodium chicken broth
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry
Freshly ground black pepper

Steps:

  • Heat a large pot over medium-high heat. Add the vegetable oil and andouille and cook, stirring, until crisp, 4 to 5 minutes. Transfer to a plate. Season the chicken with salt, then add to the pot in batches to brown, 5 minutes per side. Transfer to the plate with the andouille. Make the roux: Remove the pot from the heat and cool slightly (there should be about 1/4 cup drippings; drain or add oil as needed). Return the pot to medium heat. Sprinkle in the flour and stir, scraping up the browned bits from the pan with a wooden spoon. Continue to cook, stirring, until the mixture smells nutty and turns a deep brown, 10 to 12 minutes. Add the celery, onion, bell pepper, garlic, cayenne, and salt to taste. Cook, stirring, until the vegetables are tender, 6 to 8 minutes. Whisk in the broth. Return the chicken and andouille to the pot and simmer until the chicken is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool slightly while the stew simmers; remove the skin and shred the meat. Return the meat to the pot. Stir in the shrimp and sherry and cook until the shrimp turn pink, 2 to 3 more minutes. Season with salt and black pepper

CHICKEN ETOUFFEE



Chicken Etouffee image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 17

1 (4-pound) chicken, cut into 8 pieces
Salt
Cayenne pepper
2 tablespoons vegetable oil
8 tablespoons unsalted butter
3/4 cup flour
1 cup finely diced yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
2 bay leaves
2 cloves garlic, minced
1 bottle dark lager or amber beer
1 quart cold chicken stock
2 teaspoons brown sugar
1/4 cup hot sauce
1 tablespoon Worcestershire Sauce
1/4 cup chopped parsley

Steps:

  • Season the chicken pieces with salt and cayenne pepper.
  • Heat the oil in a large dutch oven over medium high heat and sear chicken pieces on both sides until golden brown. Remove to a platter and reserve.
  • Add butter to pan and when melted, add flour, and stir to combine well. Continue to cook roux, stirring constantly, until chocolate brown, about 12 to 15 minutes.
  • Immediately add onion, celery, bell pepper, and bay leaves and cook until soft, 2 to 3 minutes. Add garlic and cook another 2 minutes, then add the beer and stir well to loosen any brown bits from pan bottom. Add the stock, brown sugar, hot sauce, and Worcestershire sauce and stir to combine well. Bring to a boil, return chicken pieces to the pot, and simmer for 1 hour and 15 minutes, until chicken is very tender.
  • Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from the bones. Return chicken meat to etouffee and continue to cook another 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart. Add chopped parsley and stir well to combine. Taste and adjust seasoning, if necessary, and serve immediately over rice or other starch of choice.

Tips:

  • Mise en Place: Before you begin cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and ensure that your etouffee turns out perfectly.
  • Use Fresh Ingredients: The fresher your ingredients are, the better your etouffee will taste. Look for plump, juicy shrimp and chicken, and use fresh vegetables and herbs.
  • Season Generously: Etouffee is a flavorful dish, so don't be afraid to season it generously. Use a variety of spices, such as paprika, cayenne pepper, and black pepper, to create a rich and complex flavor.
  • Cook the Roux Slowly and Evenly: The roux is the base of the etouffee, so it's important to cook it slowly and evenly. Stir the roux constantly over medium heat until it reaches a dark chocolate color.
  • Add the Holy Trinity: The holy trinity is a combination of onions, celery, and bell peppers. It's an essential ingredient in many Cajun and Creole dishes, including etouffee. Sauté the holy trinity until it is softened and fragrant.
  • Use a Good Quality Stock: The stock you use will greatly impact the flavor of your etouffee. Use a homemade stock if you can, or use a store-bought stock that is low in sodium.
  • Simmer the Etouffee Until the Chicken and Shrimp Are Cooked Through: Simmer the etouffee for at least 30 minutes, or until the chicken and shrimp are cooked through. This will allow the flavors to meld and develop.
  • Serve Over Rice: Etouffee is traditionally served over rice. You can use white rice, brown rice, or even cauliflower rice.

Conclusion:

Shrimp and chicken etouffee is a delicious and flavorful dish that is perfect for a special occasion or a casual weeknight meal. With its creamy sauce, tender chicken and shrimp, and fragrant herbs and spices, this etouffee is sure to be a hit with everyone who tries it. So next time you're looking for a new Cajun or Creole dish to try, give this shrimp and chicken etouffee a try. You won't be disappointed!

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