Recipe for shrimp etouffee

How do you make shrimp etouffee from scratch?


  1. Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. …
  2. Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. …
  3. Serve immediately over steamed white rice and garnish with sliced green onion tops.

What is the difference between shrimp Creole and shrimp etouffee?

The sauce is thin and the whole dish tends to be redder in color. Shrimp creole features a bunch of ingredients, usually comprising tomato, rice, shrimp, peppers, and okra. … Etouffee is usually made from shrimp (duh), rice, celery, peppers, green onion, and roux. So there you have it.

What goes with shrimp etouffee?

5 Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade.

What does shrimp etouffee mean?


What can you substitute for shrimp stock?

You can use a vegetable stock or even a mild chicken stock. Take your pick. I may saute the shrimp shells and heads and then add chicken or vegetable stock to it. You can also make a fish stock too.

What is Et tu Fay?

Étouffée or etouffee (French: [e. tu. fe], English: /ˌeɪtuːˈfeɪ/ AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Louisiana.

What is the difference between shrimp gumbo and shrimp Creole?

Creole-type dishes combine the qualities of a gumbo and a jambalaya. They are typically thicker and spicier than a gumbo, and the rice is prepared separately and used as a bed for the creole mixture, rather than cooked in the same pot as with a jambalaya.

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What’s the difference between jambalaya and etouffee?

Both are considered main dishes, but étouffée is more or less a sauce, a thick gravy, if you will, typically served over rice. Jambalaya, however, is a rice dish, akin to paella, its likely ancestor. One uses rice as a vehicle, the other as a staple component of the dish.

What is the difference between shrimp creole and jambalaya?

Creole vs.

Although every family has its own recipe for jambalaya, there are two main categories: Cajun and Creole. The difference lies in the order in which the ingredients are cooked and the use of tomatoes. Creole jambalaya, which is also sometimes known as “red jambalaya,” includes tomatoes.

How long does shrimp etouffee last?

three to four days

What is difference between gumbo and etouffee?

Etouffee is typically thicker than a gumbo (which is usually served as a soup, rather than as an entree), and generally focuses on one meat (shrimp or crawfish), while gumbo generally has a variety of meats, like shrimp, chicken and andouille.

Can I freeze shrimp etouffee?

Serve: don’t leave this dish out for more than 2 hours or you will be regretting that shrimp. Store: étouffée will last in the fridge up to 3 days. Freeze: don’t. The shrimp will get really nasty.

What’s the difference between Cajun and Creole?

Cajun and Creole food are both native to Louisiana and can be found in restaurants throughout New Orleans. One of the simplest differences between the two cuisine types is that Creole food typically uses tomatoes and tomato-based sauces while traditional Cajun food does not.

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How thick should etouffee be?

It’ll get super thick. Then, pour in the seafood stock! Nancy said to use about two cups, but I used more…closer to three cups. You want the étouffée to be thick, but not ridiculously thick—-think of it like a thick pasta sauce.

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