Shrimp and Smoking! The classic Louisian stew is made of onion, celery, and green pepper with shrimps, the Holy Trinity and a simple roux to thicken it. For a real Cajun meal, serve it over rice!
Chef Bassile Shrimp Etouffee Recipes

I'm in awe of the balance, strength, every time I cook Cajun or Creole; it's one of the few places in America, where there's an extensive cuisine.

The dish, stuffed, is one of the joys of the crown of that cuisine.

What is Etouffee?

Étouffée means essentially "smothering" and it is a common south cooking technique. You make a flavorsome Sauce and cook in it meat or fish, not for a braise or stew, and not for a sauté.

Shrimp étouffé unites all the features of Louisiana cooking: fish, a "Holy Trinity," an olive oil, a celery, green pepper, conventional cajun seasoning, and a hot Sauce (availables our own shrimps by making sure you have a gulf Shrimp for your etouffee).


We will use this spical, tasty classic from New Orleans to prove that good results can be achieved from using waterlogged frozen shrimp, which is the only alternative, sadly. We must use a few tricks to make them work. I actually prefer this with small pieces of browned poultry or beef.

Ingredients :

  • 3/4 teaspoon paprika
  •     1/4 teaspoon ground thyme
  •     1/4 teaspoon dried oregano
  •     1/4 teaspoon cayenne pepper
  •     1/4 teaspoon garlic powder
  •     1/4 teaspoon Onion powder
  •     1/4 teaspoon white pepper
  •     1/4 teaspoon ground black pepper
  •     2 pounds shrimp, peeled and deveined
  •     1/2 teaspoon salt
  •     1 tablespoon vegetable oil
  •     3 tablespoons butter
  •     1/3 cup diced Onion
  •     1/3 cup diced green bell pepper
  •     1/3 cup thinly sliced celery
  •     2 tablespoons all-purpose flour, or as needed
  •     1/2 cup diced tomatoes
  •     1 3/4 cups Chicken stock, or as needed
  •     1/2 teaspoon Worcestershire Sauce
  •     1 dash hot sauce, or more to taste
  •     salt to taste
  •     1/4 cup sliced green onions
  •     2 cups cooked rice, or to taste

Directions :

Directions :

  • In a small bowl, mix paprika, thyme, oregano, cayenne, garlic, ground Onion and white pepper.
  •     Drain Shrimp at least 15 minutes in a colander. Transfer for approximately three minutes to a bowl lined with towels and dry shrimp. Remove towels of paper from bowl with 1 tea cubicle salt, 1 tea cubicle spice blend. Toss Shrimp to coat with a blend of seasoning.
  • Heat a large heavy pot of vegetable oil over high heat until it's hot. Cook the Shrimp in a hot oil for 1 minute without mixing; mix and cook for another 1 minute.
  •     Shrimp transfer to a big bowl. Let stand in a bowl until it shapes juice. Strain Chicken juices to a total of 2 cups and add additional Chicken stock if needed.
  •     Melt the butter over medium heat in a large skillet until it becomes brown on the outside. Sprinkle with hot butter about 5 minutes of onion, celery, and green pepper. Pour in the rest of the mixture of spice.
  • In a blend of vegetables sprinkle with the flour and saute for 3 to 4 minutes. Stir in tomatoes; cook on the bottom of the pan, about 3 minutes, before Tomato juices begin to smoke. Stir in a combination of vegetables and stir until smooth. Bring to a frying pan, then cook for 3 to 5 minutes, until thickened to a low level. Mix the Sauce and hot Sauce of Worcestershire. Season to taste with salt.
  •     Mix the Shrimp into the etouffee sauce; cook until the Shrimp are cooked for about 1 minute.
  •     Add green onions and cayenne pepper dusting to the air. In tall, shallow pots, pour over rice.




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