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I used lobster and shrimp turned out really good
Hank, Awesome recipe! I used fresh gulf jumbo shrimp and I am so glad I made the shrimp stock. I had prepared the trinity and put away the leftover onion and green pepper before I realized that I could use them for the stock, which was super simple to make. This recipe fed 3 hungry adults with a bit leftover. I also made my roux in the oven – 350 degrees for an hour, stirring twice. This is a keeper!
I used a 50/50 of and crawfish which were already cooked so I added them just before serving…. Yum
looks great, will be making it!
One question though; isn’t 10 minutes a long cook time for shrimp ?
10 minutes can be a long time to cook shrimp, correct. It depends if your stew is at a hard boil or a gentle simmer. When the shrimp is opaque and firm, you know it’s done. Some varieties and sizes of shrimp cook faster than others, too.
Agreed. I add mine toward the end and serve when they’re done. I don’t time it.
I used jumbo shrimp 11-15 per pound and 10 minutes was perfect. Smaller shrimp will cook faster. It really all depends on the size shrimp you choose.
Good point, Curt, I hadn’t thought of that!
If you are making it Creole style you would have some tomato flavor. Cajun style cooking usually does not use tomatoes or tomato sauce. Either way, make a roux!
If you butterfly the it should only take about 4 minutes to cook through and they won’t get rubbery
Left Nola 3 weeks ago. Had fish for the Gordy time. It was in the airport and I loved it. Figured if the airports was good then mines should be fantastic. Well it was. Jambalaya next.
Even though my upcoming girls trip to NOLA is most likely cancelled, I wanted to cheer myself up by making your recipe, Hank. It was absolutely delicious, my husband Loved it, and he actually offered a complement, which is rarely expressed. Thank you, from the Delaware shore. I cannot wait till crab season to try it with the blue claws!!
I lived in NOLA and am Acadian. Pretty authentic. Well done
I love this recipe. It is easy to follow and it is delicious.
Fantastic! The shrimp stock worked very well. Everyone loved it at the Mardi Gras party!
Absolutely delicious my husband and my children enjoyed thank you.
I love my recipe for Etouffée! That being said, I may give this a try but without the jalapeno peppers. Never heard of using those in this and I tend to be a traditionalist. There are many different recipes for it here in Louisiana.
We use it in all of our dishes
We do not use jalapeños in Étouffée or stews we do although use Louisiana hot sauce
Fantastic! My first attempt at this dish. Everyone loved it
THANKS HANK!!! Turned out awesome!!! I let my veggies simmer a little longer before I added the skrimp and viola! Delicious!!!
This is the best meal I have ever prepared. Wow this is delicious
This was EXCEPTIONAL! I didn’t have fish stock, so I substituted with chicken stock. I’m a good cook…..but this has to be one of the best tasting dish I have ever made. My partner and I couldn’t stop eating it…..and ate the whole pot! I have weekly family dinners on Wednesdays…..guess what I’m serving this week? :)
Well, a true Southerner who’s family came from Natchez, Mississippi, I’ve never seen Etouffee made with jalapeño, so I didn’t add it, but I made it per instructions, sans the jalapeño, and it was good.
Wow. Easy to make. My clients loved the dinner
i can’t wait to try this! Looks simple and easy!