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Easy to make, the recipe steps with pics in details is perfect for even a beginner cook. Nothing to add all the seasoning is perfectly balances the vegetables with the shrimp. Thank you.
He says at least two times that you ll need two cups of shrimp stock.
Love the recipe, been a fan of the site since the beginning. One critique I would add is that when it comes to adding the stock to the roux, highlight how much you are adding. As a person that follows recipes to the letter, I made the mistake of adding the entire 2 quarts. I do skim through the recipe before hand but saying the quantity again during that step helps remind the reader exactly how much to add. Thanks again for all that you do!
Hi, Ryan! That’s a really good point. I’ve updated the recipe to make the recipe instructions more clear. Thanks!
Made it for the first time tonight and it was delicious! Easy to make and definitely a recipe to keep and repeat!
My first attempt at Etouffee. What a success.I made a spicy version with 2 jalapenos, sriracha hot sauce and dirty rice made with Andouille sausage. Fabulous favorite!
Do you like suggestions Hank? Coming from a lifelong South Louisiana resident, you should simply swap out the oil for butter and don’t make the roux quite as dark. A “blonde roux” is perfect for an etouffee and more traditional for this dish. What you have is closer to a gumbo roux. An etouffee should be thicker and lighter than a gumbo. As a rule of thumb, the darker the roux the more flavorful but with less thickening power. Other than that, your recipe looks fine although quite different from mine. Maybe too much garlic.
How much butter would you use?
I make this time and time again. This recipe is wonderful and better than anything we have ever had in a restaurant. It is one of our favorite dishes. We add andouille sausage to it as well.
This was delicious. It’s my husband’s favorite dish to order when he travels, so I decided to take a stab at it and make it for him. He said it was the best he ever had! My 6 year old loved it too. Thanks for sharing!
Looks absolutely delicious!!!
Does anyone know how much I should buy to serve about 50 guest?
Also, can I add chicken to the recipe along with the shrimp?
Thank you for any replies in advance. Deeply appreciated
Hi Beverly, it looks like you would have to scale up the recipe by about 8 times to get close to serving 50 people. As for chicken, I’ve seen recipes online where half of the shrimp is subbed out for chicken thighs, skin-on, bone-in. Before making the roux, you would brown the chicken in fat on all sides, then remove it from the pan and make the roux. Instead of adding the shrimp in step 4, add the chicken. Cook it in the stock for 25 minutes, then remove it, shred the meat from the bones. Return the meat to the pot along with the shrimp and cook for a few minutes more. Haven’t tried it, but this should work.
This recipe is amazing! This was my first attempt at making étouffée and my husband called it “restaurant quality.”
Made this for dinner and came out perfect first time. Took a little more oil than it called for and added some more stock to keep it at the right consistency because I mistimed the rice. This is a keeper.
I’m from the town of Baldwin, on the southern coast of Louisiana near Vermilion Bay. I would like to clear up the idea that there is no controversy among older Louisiana Cajuns on what is etouffee, stew, or gumbo, or their variations. What you describe are separate dishes here in Louisiana.
This recipe (a very good one) is what we call here “Cajun shrimp stew” since roux with no tomatoes is used. With tomatoes, it becomes “Creole shrimp stew.”
An etouffee has no roux. Leave out the roux, cook the shrimp (or crawfish) in its natural juices with a little water and little or no flour added, and you have an etouffee.
Cajun stews start with a roux and can be made with crawfish, shrimp, chicken, or pork. Sometimes they are called “smothered shrimp” or “smothered pork” and so on. You are right in that usually etouffees and stews usually have only one seafood or meat. If you mix shrimp and crawfish in an etouffee or stew, you only taste the shrimp. Sometimes chicken stew is cooked with Cajun sausages, as would be chicken-sausage gumbo.
A gumbo is made the same as a stew, with roux, and in a big pot instead of a skillet. I cook my roux in a skillet and add the garlic, then the celery, bell peppers, and onions with adequate water to keep it from sticking. When this is lightly sauteed I transfer it to a pot and add the seafood and water. It should be soup consistency instead of thick like a stew.
Two main gumbos are seafood gumbo, which usually blends shrimp, crawfish, crabmeat, and oysters, and chicken-sausage gumbo, which usually includes chicken, andouille sausage, Cajun smoked sausage, tasso, and Cajun pork sausage.
Creole cooking, found more in restaurants around New Orleans, uses tomatoes. Restaurants in the Lake Charles area have adopted using tomatoes as well.
Tomatoes are not a substitute for a well-made roux. I’ve had “gumbo” outside of Louisiana with no roux and a watered-down tomato sauce. This is not gumbo!
I’ve made this several times and it is wonderful! We all love it and so does company. Thank you Hank!
I love this recipe. I make it regularly. Thanks!
I used butter for my etouffe, hands down it was the best. Thank you for this wonderful recipe!
This is one of the best etoufees I have ever eaten. Have made it twice and was definitely better when I used the heads and shells to make the stock. Only problem I find is it doesn’t make enough lol. Has anybody tried making a bigger batch? If so what proportions did you use? Thanks for a great recipe
I live on the Louisiana coast and I can tell you that there is nothing wrong with the shrimp here despite what someones neighbor who works here says. We eat shrimp and seafood here almost daily and I can promise you that there are no longer issues with oil from the spill!
Tried this last night. Making the shrimp stock with the shrimp shells made a big difference. Made the sauce so flavorful. My husband loved it.
I have made this recipe twice and it is for sure a keeper! I also added andouille sausage at the time I added the shrimp. This made me have to add a little more of the stock when I added the sausage. The dish was even more delicious and my husband can’t stop telling me how wonderful I am. ;)
I’m so glad you like it Jill!
Don’t forget the oil spill in the Gulf. Our neighbor works there and says the oil is still down there with bed shrimp.