shrimp etouffee

01.05.10

It was in New Orleans that I first experienced a roux. While I was at the cooking class I couldn’t stop thinking about all the things I wanted to make with a roux (sauces, soups, etc). Upon my return home though I wanted little to do with New Orleans cuisine or the butter and oil that came along with it.

Now that it has been almost 6 months, I’m ready to get back to some Louisiana cooking!  A dish that I had only at the cooking school, but loved was crawfish etouffee. Now surprisingly, I can get crawfish in Minnesota, but they are whole and so instead of peeling and preparing crawfish I used shrimp.

The roux – which is a blend of fat (oil, butter, lard) and flour provides a silky sheen to the dish, thickens the sauce and as I also discovered, requires more stirring than risotto. The “chocolate” roux that I made out of oil and flour adds a nutty flavor and is commonly used in cajun and creole cuisine.

Shrimp Etouffee based on New Orleans School of Cooking Recipe

  • 1/2 cup oil
  • 1/2 cup flour
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 4 stalks celery, chopped
  • 1 clove garlic, minced
  • 2 cups chicken broth, hot
  • 3 Tbsp Joes Stuff Seasoning
  • 1 lb shrimp

To make roux, stir flour into very hot oil. Continue stirring until it turns a dark, chocolate color. (Takes some patience) Add in onions, pepper, celery, garlic and Joe’s Seasoning to roux mixture and stir to combine. Slowly incorporate roux and veggie mix into large pan with hot chicken broth.  Cook for 20 minutes, stirring every few minutes. Add shrimp and cook for another 5-10 minutes, until shrimp is cooked through. Serve over brown rice.


    No Comments ( Reply )

    1. Dan
      Jan 05, 2010 @ 9:05 am

      Your pictures must be getting better because I get hungry each time I see your blog now.

      Reply

    2. Dan
      Jan 05, 2010 @ 9:05 am

      Your pictures must be getting better because I get hungry each time I see your blog now.

      Reply

    3. mary beth
      Jan 05, 2010 @ 9:21 am

      i agree, your pictures are looking good. yum!

      Reply

    4. mary beth
      Jan 05, 2010 @ 9:21 am

      i agree, your pictures are looking good. yum!

      Reply

    5. Tracey
      Jan 05, 2010 @ 9:56 am

      I’ve never had a dish like this. Is it spicy?

      Looks fantastic!

      Reply

      • anutritionisteats
        Jan 05, 2010 @ 12:20 pm

        No, it wasn’t too spicy. The only seasoning came from the Joe’s Seasoning which isn’t too hot! In fact, I should have added some hot sauce to my plate!

        Reply

    6. Tracey
      Jan 05, 2010 @ 9:56 am

      I’ve never had a dish like this. Is it spicy?

      Looks fantastic!

      Reply

      • anutritionisteats
        Jan 05, 2010 @ 12:20 pm

        No, it wasn’t too spicy. The only seasoning came from the Joe’s Seasoning which isn’t too hot! In fact, I should have added some hot sauce to my plate!

        Reply

    7. Molly
      Jan 05, 2010 @ 12:40 pm

      wow your posts get yummier and yummier every time I turn around. Shrimp is my fav. Looks marvelous :)

      Reply

    8. Molly
      Jan 05, 2010 @ 12:40 pm

      wow your posts get yummier and yummier every time I turn around. Shrimp is my fav. Looks marvelous :)

      Reply

    9. Gelareh @ Orange Truffle
      Jan 05, 2010 @ 3:45 pm

      During the football season we go to a cajun resturant every Saturday.. but I haven’t tried etuouffee yet… I wonder if I can make it with tofu?

      Reply

    10. Gelareh @ Orange Truffle
      Jan 05, 2010 @ 3:45 pm

      During the football season we go to a cajun resturant every Saturday.. but I haven’t tried etuouffee yet… I wonder if I can make it with tofu?

      Reply

    11. Mo @ MommyRD
      Jan 05, 2010 @ 4:28 pm

      Love it! My brother made crawfish etoufee when he visited over Thanksgiving. He had been in New Orleans for several months working on Katrina projects. Best etouffee I’ve ever had – including being in New Orleans.

      Reply

    12. Mo @ MommyRD
      Jan 05, 2010 @ 4:28 pm

      Love it! My brother made crawfish etoufee when he visited over Thanksgiving. He had been in New Orleans for several months working on Katrina projects. Best etouffee I’ve ever had – including being in New Orleans.

      Reply

    13. Lynn at The Actors Diet
      Jan 05, 2010 @ 9:04 pm

      that’s one fantastic looking dish! i have always wanted to try etoufee

      Reply

    14. Lynn at The Actors Diet
      Jan 05, 2010 @ 9:04 pm

      that’s one fantastic looking dish! i have always wanted to try etoufee

      Reply

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