Here’s a Cajun Shrimp Etouffee recipe that is outstanding.
Offering a Shrimp Chowder recipe at the bottom of the page and many more recipes for you to try.
Shrimp Etouffee Recipe
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 the effort. Serve over steamed rice with hush puppies and/or crackers on the side.
So just a warning–this is hot and spicy. If you’re not sure about the level of heat, add less hot sauce to start–you can always add more, but can’t take it away once it’s in there.
CRAWFISH AND SHRIMP ETOUFFEE RECIPE
1/3 cup butter
1/4 cup flour
1 small green bell pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
2 celery stalks, chopped
2 fresh tomatoes, chopped
2 TBS Louisiana-style hot sauce
1/3 tsp cayenne pepper (optional)
2 TBS homemade Old Bay seasoning
1/2 tsp black pepper
1 cup fish stock
1 lb crawfish tails
1 lb medium shrimp, peeled and deveined
2 TBS fresh parsley, chopped
3 TBS chopped green onions
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.
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.
Garnish with chopped parsley and green onion.
Instead of crawfish, add diced chicken with the shrimp. Delicious. A wonderful Shrimp Etouffee recipe to share.
HOMEMADE SHRIMP CHOWDER
1/4 cup butter
1/2 bunch green onions, chopped
1 lb ground Italian (or Andouille) sausage
4 small red potatoes, diced
medium yellow onion, chopped
1 TBS butter
1 lb shrimp, cleaned
two (10.75 oz) cans condensed cream of potato soup
one (10.75 oz) cans condensed cream of mushroom soup
two (15.25 oz) cans whole kernel corn, drained
8 oz block cream cheese
2 cups half-and-half cream
1/2 tsp homemade Old Bay seasoning (or to taste)
Add 1/4 cup butter and green onion to a frying pan and saute until tender. Remove from pan; set aside.
Cook sausage in pan, drain and remove; set aside.
Cook red potatoes and yellow onion together with 1 tablespoon of butter in the same skillet. When potatoes and onion are tender remove from skillet; set aside.
Add 1 tablespoon of butter to skillet and saute shrimp until cooked; drain and set aside.
In a large pot over medium heat, add condensed potato and mushroom soup with the cream cheese. Add corn. Bring to a slow boil and add the sauteed green onion, corn, sausage, red potatoes with yellow onion and shrimp.
Slowly add half-and-half. Mix well and add Old Bay seasoning. Bring to a slow boil and let simmer for 10 minutes.
NOTE: May be made the day before and refrigerated until the next day. Just heat and serve.