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!
- 59.14 ml butter
- 78.07 ml all-purpose flour
- 236.59 ml chopped onion
- 236.59 ml chopped celery
- 118.29 ml chopped green pepper
- 118.29 ml chopped red pepper
- 2-3 garlic cloves, minced
- 453.59 g raw shrimp, peeled and deveined
- 354.88 ml chicken broth
- 118.29 ml dark beer
- 59.14 ml chopped fresh parsley
- 4.92 ml salt
- 0.59 ml ground black pepper
- 0.59 ml ground red pepper
- 0.59 ml white pepper
- 0.59 ml red pepper flakes
- 1.0-1.25 ml Tabasco sauce
- 709.77 ml hot cooked rice
- 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.
This is a very good recipe. I boiled my shrimp heads and shells for the stock and left out the beer, just cause I did not have any. I chopped my veggies fine and garnished my plate servings with chopped green onion. Served over rice with steamed veggies in cheese sauce, and garlic bread. My family was well pleased. For those who thought the sauce was to thin just cut back some on the stock until you add the shrimp, because the shrimp release liquid as they cook. More so with frozen than fresh. You can add more stock at the end if needed.
This is so good! I've made it a few times now and patience is key in making of the roux. You can't hurry it along. I had DH stirring and he kept saying, "But it DOES look like peanut butter. It's done." But, I kept making him stir - probably about 15 minutes (of whining) altogether. Then when the chopped vegetables are added, it smelled wonderful. I can only imagine how great this would be with nice, fresh shrimp rather than the frozen I was forced to use. Note: I think I checked with Denise! once before on this and it should actually be UNCOOKED shrimp that you use.
I first had Shrimp Étouffée in New Orleans for Mardi Gras this year (2014) and really liked it. This recipe is very authentic and tasted quite similar to the dish I had ordered in a restaurant. I used Guinness for the beer and substituted vegetable stock because I was out of chicken stock but it still turned out both delicious and authentic tasting. I would make it again.