Total Time
1hr 55mins
Prep 30 mins
Cook 1 hr 25 mins

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 Emeril Lagasse's Essence.

Ingredients Nutrition


  1. 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.
  2. Add onions, peppers, celery and garlic to roux, cook stirring often for about 10 minutes.
  3. 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.
  4. 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.
Most Helpful

This is one of my favorite Emeril recipes as I have been making it for years. However in his cookbook and on his website the amount of vegetables are doubled compared to what you have listed here.

ActiveMama July 29, 2015

SUPER good and super easy to make. My husband is a crawfish etouffee aficionado and he thoroughly enjoyed this rendition. This was my first tasting and I loved it! I halved the recipe for the 2 of us and still had enough for another helping. I used chicken stock and Tony Chachere's Creole Seasoning. Thanks for posting, it's a keeper.

Chicagoland Chef du Jour January 08, 2012

This was my first time making shrimp etouffe, and my family loved it.

washje3 April 24, 2010