| Total: | 2 hr 20 min |
| Prep: | 20 min |
| Cook: | 2 hr |
| Yield: | about 10 servings |
Ingredients
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chopped onions
- 2 cups chopped green bell peppers
- 2 cups chopped celery
- 2 tablespoons minced garlic
- 1 (14.5-ounce) can diced tomatoes
- 2 bay leaves
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons Essence, recipe follows
- 1 quart shrimp stock, recipe follows
- 3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
- 1/4 cup chopped parsley leaves
- Steamed white rice, for serving
- 1/2 cup thinly sliced green onion tops, for garnish
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 pound (about 1 quart) shrimp shells and heads
- 1 cup coarsely chopped yellow onions
- 1/2 cup coarsely chopped celery
- 1/2 cup coarsely chopped carrots
- 3 smashed garlic cloves
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon dried thyme
- 2 teaspoons salt
Instructions
- Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
- Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
- Serve immediately over steamed white rice and garnish with sliced green onion tops.
- Combine all ingredients thoroughly.
- Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
- Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
- Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
Reviews
Love this recipe!! I’ve made it several times with my own tweaks. I never make the broth, the seasoning or use tomatoes. I use better than bouillon lobster or clam. Spices are cayenne, thyme, green or black pepper and red pepper flakes.
I had a TON of leftover stock. The taste was a bit bland but not terrible. It was a TON of work that did t seem really worth it. Just ok.
THE BEST! I absolutely love this recipe!!
I made this last night and it was delicious! Even my picky eater liked it. I made a few adjustments to suit my situation but feel that I still followed the spirit of the recipe. I had a bag of frozen peppers and onions to which I added one more medium onion and a couple of stalks of celery. I did not feel up to mixing all of those spices so used a tablespoon of Tony Chachere’s Creole seasoning. I also buy P & D shrimp so used a carton of seafood stock to which I added some ground dried shrimp. I only used one pound of shrimp so if I have broth left over will freeze it and one night just add some more shrimp for a quick meal. Served over hot rice for a great dinner. Thanks for sharing this recipe!
This was so good and easy! A lot of chopping but the instructions were on point and it had a ton of flavor. I made enough stock to put another quart in the freezer for next time. This is sure to be a crowd pleaser!!
This is our Valentine’s weekend tradition meal! We’ve made it the last 10 years after a trip to New Orleans. Paired with some Cafe du Monde beignets and a bottle of champagne is the only way to go!
DELICIOUS! Lots of chopping, but that can be done one day in advance. Will certainly be a staple at my house.
Have made this so many times. Just deelish! I save shrimp shells in the freezer to make stock to keep on hand just for this dish. Comes together pretty quick with that on hand.
Loved every bite!
I’ve made this recipe at least a dozen times and it always comes out fantastic and tastes authentic. It’s great with shrimp but try langostinos if you can find them. A homemade chicken stock works as well as the shrimp stock.