Best Grandma Cassies Shrimp Étoufée Recipes
EASY SHRIMP ETOUFFEE
I got this recipe from a Coast Guard wife whose husband worked with mine. She was from a tiny town in Louisiana and said sometimes her dad would work for shrimp when it was in season and her mom would make this with some homemade biscuits to go with it. I lost this recipe once, and tried some more elaborate recipes for the etoufee, but this ones is TONS better than any I've tried.
Provided by Parrot Head Mama
Categories Stove Top
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in large saucepan. Sauté veggies until crisp-tender. Add soups & tomatoes. Simmer 45 minutes, then add shrimp, Cook until pink. Serve over hot white rice.
Nutrition Facts : Calories 875.4, Fat 64.4, SaturatedFat 33.3, Cholesterol 424.6, Sodium 4118.9, Carbohydrate 39.1, Fiber 3.5, Sugar 9.5, Protein 38.3
EMERIL'S SHRIMP ETOUFFEE
Bought a new Dutch Oven and this recipe from Emeril Lagasse (sp?) came with it. Gave it a try and it was pretty simple and DH loved it. It looked pretty impressive too. Served it with steamed white rice. I'm guessing at the serving size as it only states 3 quarts. Edited to include shrimp and amount (how could I forget something that important) thanks Grease for bringing it to my attention. Also for the Essence I used recipe#14372.
Provided by Bonnie G 2
Categories < 4 Hours
Time 1h55m
Yield 3 quarts, 10 serving(s)
Number Of Ingredients 15
Steps:
- in 3.5 quart dutch oven (or heavy pan) set over medium heat, melt butter, Once butter melted, add flour to pot and stir continuously to make a roux, Stir roux over medium heat until it becomes the color of peanut butter, about 5 minutes.
- Add onions, peppers, celery and garlic to roux, cook stirring often for about 10 minutes.
- Pour tomatoes into pot and season with bay leaves, salt and 1 tablespoon of Emeril's Original Essence (I used the recipe on Zaar), Cook tomatoes for 2-3 minutes and then add stock, Use a whisk to briskly incorporate the stock into the roux, bring to a boil, then reduce to a simmer, Cook the etouffee stirring occasionally for 45 minutes.
- Peel and devein the shrimp - I left tails on. Season the shrimp with the remaining tablespoon of Emeril's Original Essence and add to the pot, stirring to evenly distribute shrimp, Cook the shrimp for 5-7 minutes, or until shrimp are cooked through, Add chopped parsley to pot and stir to combine, Serve etouffee with steamed white rice, Garnish with green onion tops.
Nutrition Facts : Calories 210.4, Fat 8.6, SaturatedFat 4.6, Cholesterol 190.2, Sodium 1252.1, Carbohydrate 12.7, Fiber 1.9, Sugar 3.2, Protein 20.4
COMFORT SHRIMP ETOUFFEE
Our family Shrimp Etouffee recipe. Adapted from many different recipes to suit our own tastes. This one is spicy and delicious, a dark Etoufee, not a pale imitation!
Provided by Denise
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in large cast iron skillet.
- The cast iron is very important as this is what helps develop the very dark color of the roux.
- Blend in flour and stir over medium heat, until the roux is dark brown.
- Be patient, this will take at least 20 minutes and should be the consistency of dark rich peanut butter.
- This is the key to good etouffee.
- Don't be tempted to turn up the heat, just keep stirring!
- Add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes.
- Add all spices except parsley and cook another 5-10 minutes.
- Stir in shrimp, beer and broth and simmer 15 minutes.
- Add fresh parsley and simmer five more minutes.
- Serve etouffee over hot cooked rice.
- Serve with icy cold beer and very crusty French bread.
Nutrition Facts : Calories 308.7, Fat 9.2, SaturatedFat 5.1, Cholesterol 115.8, Sodium 1089.9, Carbohydrate 38.4, Fiber 1.8, Sugar 2.5, Protein 15.4
GRANDMA CASSIE'S SHRIMP ÉTOUFéE
This dish reminds me of home and discovery. Not only is it the first dish I learned how to make from start to finish, it is a dish that exemplifies the beauty of creole cooking. Toast the roux too little, it will be too thick, toast the roux too much, and you have an entirely different dish. When it all comes together it's magic, and this recipe is wizardry 101.
Provided by Kwame Onwuachi
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large, heavy-bottomed pot, melt the butter over medium-high heat until foaming. Add the flour, reduce heat to medium-low, and whisk into a smooth paste until a blonde roux forms: approximately 2 to 3 minutes.
- Add the onion, celery, pepper, and garlic and cook, stirring until vegetables have softened, approximately 6 minutes. Add the Cajun spice, bay leaf, and thyme and cook for 1 minute.
- Add the shrimp stock in thirds, and simmer for 30 minutes.
- Add the shrimp and cook for approximately 3 minutes. Be careful not to overcook the shrimp.
- Season to taste with salt and serve with rice.
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