Comfort Shrimp Etouffee

"Our family Shrimp Etouffee recipe. Adapted from many different recipes to suit our own tastes. This one is spicy and delicious, a dark Etoufee, not a pale imitation!"
 
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photo by Oliver1010 photo by Oliver1010
photo by Oliver1010
photo by Love to Eat photo by Love to Eat
Ready In:
1hr 5mins
Ingredients:
18
Serves:
6
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ingredients

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directions

  • Melt butter in large cast iron skillet.
  • The cast iron is very important as this is what helps develop the very dark color of the roux.
  • Blend in flour and stir over medium heat, until the roux is dark brown.
  • Be patient, this will take at least 20 minutes and should be the consistency of dark rich peanut butter.
  • This is the key to good etouffee.
  • Don't be tempted to turn up the heat, just keep stirring!
  • Add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes.
  • Add all spices except parsley and cook another 5-10 minutes.
  • Stir in shrimp, beer and broth and simmer 15 minutes.
  • Add fresh parsley and simmer five more minutes.
  • Serve etouffee over hot cooked rice.
  • Serve with icy cold beer and very crusty French bread.

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Reviews

  1. This is so good! I've made it a few times now and patience is key in making of the roux. You can't hurry it along. I had DH stirring and he kept saying, "But it DOES look like peanut butter. It's done." But, I kept making him stir - probably about 15 minutes (of whining) altogether. Then when the chopped vegetables are added, it smelled wonderful. I can only imagine how great this would be with nice, fresh shrimp rather than the frozen I was forced to use. Note: I think I checked with Denise! once before on this and it should actually be UNCOOKED shrimp that you use.
     
  2. This is a very good recipe. I boiled my shrimp heads and shells for the stock and left out the beer, just cause I did not have any. I chopped my veggies fine and garnished my plate servings with chopped green onion. Served over rice with steamed veggies in cheese sauce, and garlic bread. My family was well pleased. For those who thought the sauce was to thin just cut back some on the stock until you add the shrimp, because the shrimp release liquid as they cook. More so with frozen than fresh. You can add more stock at the end if needed.
     
  3. I just tried this recipe. First let me say that it is the best etouffee I have ever made, easily. And I have made quite a few.<br/>I exchanged the ground red pepper and white pepper for a 1/4 tsp of cajun spices I had. Then I increased the red pepper flakes to 1/4 tsp and added 1/4 tsp of cayenne then omitted the tabasco. All that said it came out perfect. The spiciness was just right for me. Other than the changes of spices I followed the recipe as written. I will make this my go to recipe for ettoufee. Thank you so much for posting this Denise.
     
  4. OMG this is my new favorite food! The taste was excellent, but after adding the shrimp, it wasn't spicy enough. I adjusted the spices and thought about 6 cloves of garlic; 1/2 tsp of the black pepper, white pepper, red pepper, red pepper flakes; and about 15 dashes of Tabasco was optimal. I also used a stainless steel wok since I didn't have a cast iron pan and had no problem getting the roux to the right consistency. Other than that, I followed the recipe exactly and it was soooo delicious. Served it with white rice and some more stout. My picky fiance liked it so much that for the first time ever he said "I don't have any problem chopping vegetables for THAT recipe." Very high praise from him.
     
  5. I tried this recipe today and LOVED it! It took a little time to make the roux, but it was such a nice peanut brown after about 20 min (in my pan that is just stainless, not cast iron). It stuck nicely to the veggie mixture and they softened up really well after the 15 minutes. I didn't make it very spicy--my family isn't into the spicy--but I added extra hot sauce to my bowl and it was perfect. It's always nice to cook with beer...I like to have the rest of the bottle! I will definitely make this again, probably for a gathering!
     
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Tweaks

  1. This is very easy and delicious. I used the shrimp shells to make shrimp stock in place of the chicken stock, but otherwise followed the recipe. Thanks for a great posting!
     
  2. I actually cook my roux at least an hour to get the deep dark result. I also think the entire dish minus the shrimp and parsley need to cook much longer. I prefer to cook mine until the celery is nice and tender, a couple of hours at least, Careful with the red pepper flakes and hot sauce. Add about half that which the recipe calls for then gradually add more until you get the what up to your preference. At this point you can add the shrimp if you want to eat it now. If you want to have it later just let it stand until ready to add the shrimp. The longer it stands the more the flavours meld into a rich etoufee.
     
  3. I have never had an Etouffee before. This was very good. Next time I will use a shrimp stock instead of chicken stock. RECOMMENDED!!
     
  4. Great recipe! I had never attempted an etouffee before and was a bit nervous about the dark roux but it came out fantastic! My other half said it's one of the best things Ive ever made. I did substitute Corona beer for dark beer and didnt have the red and white pepper, but I just tossed in some Creole spices and a bit more tabasco. It was spicy but not too spicy! Perfect! Thanks for the recipe - I'll definitely be doing it again.
     

RECIPE SUBMITTED BY

<p>I'm 48 years of age and just moved to the lovely state of South Carolina. We have 2 grown children, 3 glorious grandsons and a new granddaughter. I'm a SAHW, DH works for a Ford dealership. Love to cook, grow tomatoes &amp; herbs, read and shop.</p>
 
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