Shrimp Etouffee is a dish well known in Louisiana and Cajun country (Acadiana). Etouffee literally means “smothered” in French. This dish has roots in French cooking with Cajun influences. The “smothered”, of course, refers to the butter used in the recipe. The substitution of margarine is unacceptable. Starting with raw shrimp is also a must. Pre-cooked shrimp will overcook and become rubbery. You may use chicken stock as a substitute if you are desperate, but shrimp stock is easy to make and well worth the effort. For your own sake please use real rice and not the quick or minute variety. Etouffee is rich and indulgent, and you will quickly suspend your diet, but the reward is worth it. Served over piping hot rice, this recipe is not difficult and will quickly become a family favorite. This recipe is excellent with Crawfish as well. Crawfish have a more delicate flavor than shrimp and I personally prefer them. Crawfish are difficult to find outside the Southeastern United States, but they are definitely worth it if you can get them.
Ingredients:
2 pounds raw shrimp peeled and deveined.
Or
2 pound Crawfish tail meat
1 medium yellow onion
1 bunch green onions
1 green pepper
3 stalks celery
1-2 Jalapeno peppers
3-4 cloves fresh garlic
3 sticks cold butter
Shrimp stock (see recipe)
Bayou St. James Creole Seasoning
Salt, pepper to taste
2 cups cooked rice
Chop onion, celery, green onions, green pepper, garlic and Jalapeno peppers. Set aside.
Melt one stick of butter in a large skillet.
Sauté vegetables until they are cooked but not limp.
Reduce heat to medium
Stir in 3-4 cups of shrimp stock. Keep stirring and bring stock to a simmer.
Stir in butter 1 tablespoon at a time stirring in one direction.
Incorporate butter until 2 sticks have been added into liquid.
Keep stirring one direction and mixture should thicken.
(If you get impatient you can thicken with 1 tbs of corn starch dissolved in ¼ cup cold water added while stirring)
Add salt, pepper, and Bayou St. James Creole Seasoning to taste. The final recipe should have some zing, but you can make it how you like.
Add shrimp stir occasionally until shrimp are cooked.
Shrimp are cooked when they turn pink and opaque. This happens quickly to be careful not overcook the shrimp!
Serve over hot cooked rice.
Shrimp Stock
Ingredients:
Shells from 2 pounds of peeled shrimp
2tbs Bayou St. James Creole Seasoning
Water
In medium sauce pan cover shrimp shells with water. Stir in the Bayou St. James Creole Seasoning. Bring to a boil. Reduce to a simmer and cook uncovered for 30 minutes.
Cool and strain shells from stock.
Use immediately or freeze for later use
Bayou St. James 