Recipes FromThe American Deep South

Étouffée
(Shrimp and/or Crawfish)

Étouffée (ay-too-fay) a French word meaning “smothered”.  It is a thick stew of shellfish, traditionally Crawfish or Shrimp, and served over rice.  Although that description is accurate, it hardly does this intensely rich yet light dish justice.  The butter gives the etouffee its richness; the spices a touch of heat and umami; and the shellfish its heart and flavor.  This dish is so much a part of Cajun culture that I dare say it is the epicenter of south Louisiana cuisine.

Servings:
6
Yield:
18 kg / 4 lbs
Prep Time:
30 min
Cook Time:
2  hrs 
Total Time:
2.5 hrs
Imperial


Metric

Ingredients

½ cup Butter
¾ cup Flour
1 cup Onion
½ cup Celery
¼ cup Bell Pepper
3 ts Garlic
4 ½ cup Shrimp Stock **
2 TB Tomato Paste
2 Bay Leaf
2 TB New World Cajun Seasoning
2 ts Worcestershire sauce
1 ts Tabasco
2 pound Shrimp or Crawfish

Ingredients

80 g Butter
123 g Flour
110 g Onion
64 g Celery
42 g Bell Pepper
27 g Garlic
1 pint cup Shrimp Stock **
29 g Tomato Paste
2 Bay Leaf
24 g New World Cajun Seasoning
6 g Worcestershire sauce
3 g Tabasco
1 kg Shrimp or Crawfish

** =See Related Recipes below

Mise en place (Preparation) Click here

  • Measure out butter
  • Measure out flour
  • Chop onion, medium
  • Chop celery, medium
  • Chop bell pepper, medium
  • Chop garlic, fine
  • Measure out shrimp stock
  • Measure out the tomato paste
  • Measure out New World Cajun Seasoning
  • Measure out Worcestershire sauce
  • Measure out Tabasco
  • Measure out shrimp or crawfish tails

Directions

Melt the butter in pan on medium/medium-high. Add flour and cook, stirring constantly, until a deep golden slightly toasted color, lower heat slightly and continue to cook, stirring constantly. Add the onion, celery, and bell pepper and continue to cook until vegetables are tender. Add the garlic, spice and bay leaf cook for a couple of minutes.
Heat stock in another pan. Once hot start adding slowly to vegetable mixture and whisk together until thick and smooth. Lower heat to a low simmer and add Worcestershire sauce, and Tabasco. Simmer on low for another for 30-45 minutes.
Season shrimp and add to pot. Simmer for another 3 to 5 minutes.
serve with rice.
Garnish with chopped green onion tops.

Customize

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Substitute

Notes:

 


Back to New World Cajun Seasoning


Return to The Deep South

Related Recipes

Meal Planning Options
Related

Bread & Starter

Condiment

Sides

Dessert

How to Videohttps://www.youtube.com/watch?v=XHOmBV4js_E

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