This shrimp etouffee recipe is the result of a road trip down to New Orleans. Our shrimp etouffee is authentic and developed from eating a lot of cajun food
Ingredients
3 tablespoons oil, divided
1 pound whole shrimp, peeled and deveined (reserve the shells and heads)
3 bay leaves
2 cups chicken stock
1 cup water
4 tablespoons butter
⅓ cup flour
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon cayenne pepper
1 teaspoon salt (or to taste)
¼ teaspoon white pepper
¼ teaspoon black pepper
1 cup onion, diced
1 cup celery, diced
⅔ cup bell pepper, diced
4 cloves garlic, chopped
¼ cup scallions, chopped
¼ cup parsley, chopped
4-6 cups cooked white rice
Instructions
Heat 2 tablespoons oil in a saucepan over high heat, and add all of the shrimp shells and heads, along with the bay leaves. Sauté until the shrimp shells are seared to a reddish orange color, and the heads are soft. Add the chicken stock and water, and let simmer for about 5 minutes. Use a wooden spoon or spatula to press down on the heads and shells and extract their flavor. Simmer the stock for another 5-10 minutes. Don’t be squeamish at this step! It’ll all be worth it in the end.
Remove the stock from the heat and pour through a strainer into a bowl. You should have about 2 cups of what is now shrimp stock. Set aside.
Melt the butter in a large saucepan over medium heat, and gradually whisk in the flour until there are no lumps. Continue to heat this roux over medium low heat until it turns a medium brown color (about 5-7 minutes). Whisk constantly to avoid burning.
Full Reading: https://thewoksoflife.com/2015/06/shrimp-etouffee/
Ingredients
3 tablespoons oil, divided
1 pound whole shrimp, peeled and deveined (reserve the shells and heads)
3 bay leaves
2 cups chicken stock
1 cup water
4 tablespoons butter
⅓ cup flour
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon cayenne pepper
1 teaspoon salt (or to taste)
¼ teaspoon white pepper
¼ teaspoon black pepper
1 cup onion, diced
1 cup celery, diced
⅔ cup bell pepper, diced
4 cloves garlic, chopped
¼ cup scallions, chopped
¼ cup parsley, chopped
4-6 cups cooked white rice
Instructions
Heat 2 tablespoons oil in a saucepan over high heat, and add all of the shrimp shells and heads, along with the bay leaves. Sauté until the shrimp shells are seared to a reddish orange color, and the heads are soft. Add the chicken stock and water, and let simmer for about 5 minutes. Use a wooden spoon or spatula to press down on the heads and shells and extract their flavor. Simmer the stock for another 5-10 minutes. Don’t be squeamish at this step! It’ll all be worth it in the end.
Remove the stock from the heat and pour through a strainer into a bowl. You should have about 2 cups of what is now shrimp stock. Set aside.
Melt the butter in a large saucepan over medium heat, and gradually whisk in the flour until there are no lumps. Continue to heat this roux over medium low heat until it turns a medium brown color (about 5-7 minutes). Whisk constantly to avoid burning.
Full Reading: https://thewoksoflife.com/2015/06/shrimp-etouffee/
