SHRIMP ETOUFFEE (South Louisiana Smothered Shrimp)
This dish may be made with crawfish, but many people prefer shrimp. This Original Recipe was adapted from many recipes shared with our family by home cooks born and raised in Southern Louisiana. It is relatively easy to make and the dish will always impress guests and family alike!
Recently my family was invited to stay overnight with relatives of our son-in-law. To show our gratitude for the accommodations and hospitality, we brought some Shrimp Etouffee and rice for dinner the first night. It was a big hit – so here is the recipe we used.
Louisiana Shrimp Etouffee
Etouffee is pronounced (aye-too-faye) and this dish may be made with crawfish when available.Original Recipe, adapted from many recipes shared with me, by South Louisiana cooks. It is relatively easy to make and will impress everyone at the table.
SHRIMP ETOUFFEE INGREDIENTS
2 – Green Peppers – diced
1 Tablespoon Olive Oil & 1 stick Butter (adjust to your liking, but this much butter is in most recipes)
3-4 Ribs Celery – thinly sliced
2 – Large Onions – diced
3 – Cloves Garlic – diced
3 – Tablespoons Dry Roux (white flour made into a dry roux = heat some flour in a pot, stirring constantly, until it is the color of cafe-au-lait) or buy Tony Chachere’s Creole – Instant Roux Mix .
2 lbs large Uncooked Shrimp in shells (thawed or fresh)
1/2 cup Water, add more – sparingly – as needed
1 small can Tomato Paste (6 oz)
1 Lemon – juiced
2 teaspoons dried Basil
2 Green Onions (top greens only) chopped
1/4 teaspoon Salt (or to taste)
1-2 teaspoons Louisiana Style Cajun Seasoning (available in most grocery’s spice sections)
SHRIMP ETOUFFEE DIRECTIONS
– Prep vegetables.
– Coat a large, deep-walled skillet with 1 tablespoon olive oil + 1/2 stick of butter.
– Heat on HIGH heat. When butter is melted add the Vegetables a third at a time and stir to saute. With-in one minute you should have all veggies in the skillet cooking. Stir often and cook until soft and the onions are transparent.
– Add 1/2 cup water, basil, Cajun spices, salt and tomato paste. Stir to mix and dissolve paste.
– Add the remaining butter.
– Add the dry roux, stir-in and continue simmering the sauce for at least 10 more minutes. Add small amounts of water if the sauce gets too dry. If you make it too runny, you can cook it a little longer to reduce. The consistency of the sauce should be the same as a thick stew.
– Finally, taste and adjust the seasoning (does it need salt or more cajun spices for heat?), stir the shrimp back in, add lemon juice, green onion tops, mix well and – Serve!
SHRIMP COOKING DIRECTIONS
– Heat a large pot of water on top of the stove. Add 2 tablespoons of Shrimp & Crab Boil
– When water is boiling, pour in the shrimp, with the shell on.
– Do not walk away, shrimp cook quickly. (Do not over-cook shrimp.)
– Stir the pot, when the shrimp have turned pink, remove them into a strainer, over a bowl, to drain.
– After the shrimp have cooled, peel and discard the shells and tails. Cut each shrimp into two pieces
and add shrimp back into the sauce, just before serving.
RICE INGREDIENTS
2 cups Jasmine Rice
4 cups Water
2 teaspoons Salt
RICE COOKING DIRECTIONS
In a large pot –
Bring water and salt to a boil.
Add rice and bring back to a boil.
Cover
Turn down stovetop heat to simmer and cook untouched, without taking off the lid or stirring, for 15 minutes.
Check for doneness (no crunch)
Remove from heat and fluff.
Keep covered until ready to serve.
SERVING INSTRUCTIONS
Mound a generous amount of rice in the center of a plate or bowl
and spoon the Etouffee sauce on top, leaving some white rice showing on the sides.
Makes 6 – 8 generous servings.
By Jack A. Atkinson
(Source: Louisiana North & South Family Cookbook)
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