Ann’s Shrimp Etouffee

I added 1/2 cup minced bell peppers to the veggie ingredients. I also used 2T roux mix with the 2T flour since I has more veggies than this recipe. PS. I used 1 can cream of mushroom soup + 1 can of water instead of fresh mushrooms~ only because my hubby isn’t a fan~ I added it after the veggies heated in the flour/roux. Also, I cheated by using cooked shrimp so I added them at the end.

Not flavorful

I liked it. I had to add bell peppers because it’s not Cajun unless you use the trinity, onions, celery, and bell peppers.

I’m a huge fan of Cajun food, so I would naturally fall in love with this etouffee recipe. After I got more and more familiar with this recipe I started making modifications to it. Like completely the Blessed Trinity with the addition of green bell pepper. I also add more paprika and include more spices like cheyenne, ancho, and (since I’m Texan) hatch peppers.

Have made it several times, and pretty much stayed with the recipe as written except used two – 2lb. packages of shrimp. It pretty much filled a large saute pan. Very good!

I have made this 4 times now, as written but scaled down to half. My picky family has requested this at special gatherings, so you know its good. I now feel I am at liberty to experiment with some of the other suggestions (tomato paste, green pepper, etc) I serve mine with jasmine rice cooked in coconut water, which adds a sweet touch to the dish. Thanks Ann.

I tried to do 1/5 the recipe because I only had 1lb of shrimp and there are only two of us! I took some of the reviewers’ advice and used broth instead of water and added the shrimp last so it didn’t over cook.

I used the shrimp shells to make a stock as water brings nothing to the party. I made this for 6 servings instead of 20. I did not use mushrooms and I forgot to add paprika, but all worked out well. I added some cajun andouille sausage. So I guess that would make mines Shrimp and Sausage Etoufee,

I used the shrimp shells to make a stock as water brings nothing to the party. I made this for 6 servings instead of 20. I did not use mushrooms and I forgot to add paprika, but all worked out well. I added some cajun andouille sausage. So I guess that would make mines Shrimp and Sausage Etoufee,

This is now in regular rotation. I did make adjustments based on other reviews- chicken stock instead of water, a 14oz can of stewed tomato when I added the stock, left the shrimp until the end to cook, and a couple shakes of cayenne during seasoning. So good.

I don’t understand how someone could give this recipe any less than five stars. I followed exactly, but didn’t have mushrooms on hand, so didn’t use them. My whole family (ranging in ages from 1 to 30) gobbled this up and asked for more. I served over a bed of white rice. Total perfection. It’s our new favorite shrimp recipe and probably one we’ll be making a lot!

Im def making this again

Great recipe. I made the mistake of adding frozen shrimp, so if you do, don’t add as much water. It was a little watered down, but that was my fault. I added a splash of white wine, and some crushed tomatoes, delicious!

Made to serve 4 and added the raw, I chopped shrimp the last few minutes of cooking. Also added can of stewed tomatoes and 1/2 cup of chopped frozen spinach (to offset the butter in my mind). Added creole season to it on my first plate, then tried it with Old Bay on the second. Both tasted really good, but the Old Bay almost won out. Thanks for the recipe, added it to my Cajun Obsession recipes!

Okay! This recipe turned out great. Though given all the of prior comments I did a good amount of adjustments. As with others I used chicken broth instead of water also I used olive oil in place of some of the butter. I also added heavy cream and green peppers. I really like the consistency of the sauce and the flavor. I do wish it had a little more color like that in the picture. Thanks for a good recipe!!

I have been wanting to learn to make this, and this was a perfect recipe to start. I did substitute some items as suggested by other reviewers, and it turned out delish!

Yummy. Almost as good as the restaurant where I first tried this dish.

Really good base to start with! I made about half of the recipe. I had to use frozen, thawed shrimp, and added them at the very end to not overcook. To up the flavor pallet I used beer, vegetable stock, and chicken bullion in place of water, upped the garlic (I only had garlic powder around) and used creole seasoning for the kick. We gobbled it up over some mixed grains and barley!

delicious!!!

The main dish in our traditionally non traditional xmas dinner 2012. I was to cook this one, but the husband took over and that was fine as I was making rolls, mushrooms, and a chocolate cake. He’s an awesome cook, so there was no doubt he would do a supreme job 😉 This is a keeper for sure! We’ve been to New Orlean’s and have had a cajun cook make a meal for us at home as well……I think this was even better!

I’m a very picky eater and dislike grocery shopping. I stumbled upon this recipe one day and saw how little ingredients it required so decided I would try it. I couldn’t believe how great it tasted. Since trying this recipe a month ago, I had been making it every weekend and eat them for lunch and dinner for the upcoming week. I doubled the recipes (40 servings) and finished eating the entire thing in less than a week. I’m addicted to this recipe. I will continue to make it once a week until I get sick of it, which I don’t think I ever will. Few things I modified: I add some starch for thickening and 1/2-3/4 cup of red wine. I cook the shrimp for 15 minutes instead of the suggested 45. Also, to save some money, I double all the ingredients except for shrimp. Thank you so much for sharing such an awesome recipe. You make a picky eater like me so happy. I have problem with keeping weight on me due to my laziness of cooking and I don’t like spending money eating out, but thanks to this recipe I have been maintaining my weight since I enjoy eating this so much.