When we were younger, my mother fed us this dish, and we both enjoyed it. I go by feel rather than cups and teaspoons. My children adore it now that I cook it! Test it out and see! Although it takes time, this is good!
| Prep Time: | 1 hr |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 4 pounds fresh shrimp, peeled and deveined
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red pepper flakes
- 1 cup margarine, divided
- 2 cups minced onion
- 3 cups sliced celery
- 3 cups diced green bell pepper
- 2 tablespoons cornstarch
- 3 ½ cups water
Instructions
- In a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. Blend well. Cover and place in the refrigerator.
- In a large pot over medium heat, melt 1/2 cup of margarine and add the onions. Saute the onions until they are translucent.
- Stir in the celery and bell pepper. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup of margarine and bring to a boil. Fold in the shrimp and reduce heat to medium cook for 10 minutes.
- Mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and red pepper flakes to taste.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 287 mg |
| Dietary Fiber | 2 g |
| Protein | 37 g |
| Saturated Fat | 3 g |
| Sodium | 876 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I used the HEB blended creole seasoning vegetables (bell peppers onions &a celery) to make things easier. Added a portion of crawfish to the mix also.
We have made this soooo many times I dont even need the recipe any more. I usually make smaller batches, not that a big batch would go to waste but my family would gorge themselves on it in one night… LOL. I use half the called for butter, and make a rue as well… tastes better to me then cornstarch… it is a favorite and we are glad to have expecially come fridays in lent.
One thing I learned is you must make your roux the color of peanut butter and then all the flavores come out.
This is a good basic recipe. I customized it a bit by adding garlic(1 tsp), making a roux and using butter and olive oil. It was a little bland so next time I will add thyme,oregano, paprika and cajun spice.
Omitted the onions because I hate them with a passion and accidentally overcooked it until the peppers and celery were quite mushy and yet it still tasted amazing! I can’t wait until I try it again and make it ‘correctly’!!
yummmm!!! Just what I was wanting. thank you for the wonderful recipe!
I used butter instead of margarine. I used banana peppers instead of bell peppers (that’s what I had in my garden). I chopped the celery instead of slicing it. I cooked the onions in butter then added the celery and peppers then more butter. When all were soft, I added ½ cup of water and the shrimp. Instead of corn starch, while the shrimp were cooking, I made a roux with butter and flour and used chicken broth instead of water. When the shrimp were nearly done, I added the chicken broth gravy and cooked over medium heat until it reached the right consistency (probably 10 more minutes beyond the 20 minutes in the original recipe. It was great!
Awesome Recipe, there were a few things that I amended to make it more authentic, i made a red roux with lard and flour instead of adding corn starch and i added parsley and garlic to round out the flavor. Every one loves this dish and this is definitely a grab “seconds” kind of dish. Oh and I also added thai chili oil to kick up the heat.
Super easy and delicious.
Awesome recipe. Delicious! The only thing I did differently was used a cajun spice mix to season the shrimp…everything was just as written.
This recipe was fabulous! Instead of using 2 cups of water, I used two cups of chicken stock. I also added a cup of fresh mushroom just because I love veggies! I served the dish over rice, and I used chicken broth instead of water for that too. The only change I would make is to not cook the green peppers as long, the were a little soft for my taste. That being said, the base fort his dish could easily be made for a chicken dish as well. Over all GREAT!
I didn’t make this to the proportion given in the recipe because I didn’t have enough shrimp but it still tasted AMAZING! I added frozen okra because I love vegetables and since I was serving it on rice, I used the water from cleaning the rice instead of plain water. I also took another reviewer’s advice and used chicken broth.
was very good, i added paprika, aome rotel and scallops, turned out amazing UPDATE: it was better the second day… HEAVENLY
Tasty! Followed recommendations to make a roux and add veggies. Also, used half amt of butter. Also added tsp. chicken boullion granules to water. Kids enjoyed as well.
This was a super easy meal to impress the family. I doubled the vegetables and added half a can of tomato paste and chicken broth instead of water, yummy!
the best!
My husband liked it. I, on the other hand, wasn’t a big fan. It’s just not what I was expecting. It was just alright.
Good basic etouffee. I’m from Baton Rouge, LA, so a few changes are necessary to make it authentic. The main change is to make a roux (flour browned in oil) instead of using cornstarch. Cornstarch changes the texture, and also does not add the deep flavor a roux does. The other change is more minor – butter instead of margarine, and also the amount cut to one stick of butter. I’ve made it with two sticks, and it is unnecessary. Still, a good recipe nonetheless.
I made this recipe recently, with a few necessary changes: Add an amount of flour equal to the amount of butter (1 cup in the original recipe) to the butter over medium heat for about 20 minutes (and the mixture is the color of peanut butter), stirring contantly, before adding the celery, pepper and onion. This forms a roux, the essential building block of etoufee. I’d also add 1/2 cup white wine and a good amount (3 tablespoons+) of Tabasco or Crystal hot sauce. Garnish with thinly sliced green onions and serve with garlic bread. Making these quick changes to the recipe results in a 5 star recipe that’s much closer to the real deal in Louisiana.
This recipe is delicious. I made it for the first time tonight and my wife really loved it. I used chicken broth instead of water. I also added just a smidgen of fresh ground ginger and garlic to give it some zing. I served it over jasmine rice. The kitchen smelled Cajun by the time I was done. Give it a try!
I loved this recipe! I only used a total of 1/2 cup margarine to lower the fat content, but it was still great! Thanks so much!