Delicious shrimp dish with a Cajun flair! I've spent 6 years perfecting this shrimp recipe. I use shrimp harvested from a local shrimp farm. This is also great with firm crab meat or fish!!
We are huge Etouffee fans here. This recipe was very hot but not very flavorful. I changed it a bit to make it more appealing to my taste. I used chicken broth instead of water, added a dash of cajun seasoning, worcestershire and a bit of parsley and tomato paste (to give it some color). When the whole thing was cooked I thickened it a bit more with some cornstarch in white wine (gave it a nice finished touch) I ended up with a traditional tasting true New Orleans style Shrimp toufee. Delicious!
Read MoreI'm sure the sauce is excellent but I just have to tell you that cook in any size shrimp for 20 minutes will only give you the toughest shrimp imaginable... Please be fair to the shrimp; put them in LAST and cook them only until they turn pink - 4 minutes at best.
Read MoreWe are huge Etouffee fans here. This recipe was very hot but not very flavorful. I changed it a bit to make it more appealing to my taste. I used chicken broth instead of water, added a dash of cajun seasoning, worcestershire and a bit of parsley and tomato paste (to give it some color). When the whole thing was cooked I thickened it a bit more with some cornstarch in white wine (gave it a nice finished touch) I ended up with a traditional tasting true New Orleans style Shrimp toufee. Delicious!
I had some crawfish etoufee while in nawlins last year and it wss incredible. so I decide to try and make some at home. my wife refused to eat crawfish which led me to this recipe. I reduced the recipe to 6 servings. I used chicken broth in place of water, added a heaping tablespoon of tomato paste, cut back on the paprika a good bit. I was astonished! this tasted perfect. this will be a regular for me. Also as others have noted. when reduceing the recipe don't forget to cut back on the water/chicken broth and cook times will be greatly reduced as well.
I'm sure the sauce is excellent but I just have to tell you that cook in any size shrimp for 20 minutes will only give you the toughest shrimp imaginable... Please be fair to the shrimp; put them in LAST and cook them only until they turn pink - 4 minutes at best.
Cut the recipe to 4 servings, used 1/2c water, then added 1/2c of wine and a couple healthy shakes of creole seasoning toward the end. With 5 minutes left til done, I added 1lb of defrosted pre-cooked shrimp. I don't know if my changes made the recipe better, but we sure did love it!
This recipe was delicious. I did not abide by the cooking times as I thought that the shrimp would get tough.....and it worked out just fine. I did add about another tablespoon of butter in the beginning so the onions and celery would not burn. I also added the cayenne pepper and garlic salt instead of regular salt. My husband said to put the "on the list"! (he added that this was much better than his mom's and hers is to die for) Thank you Ann.
I really liked this but BECAREFUL! If you scale down the recipe, it does not change the amount of H20 listed in the method.I screwed up by adding too much H20 and had to let it cook way down. My dumb fault but it didn't dawn on me until I poured it in. Otherwise, it's really good!
Great recipe! I substituted chicken broth for the water, added a can of chopped tomatoes (in sauce), and added some extra red pepper flakes to make it nice and spicy. It was SO yummy over brown rice!
Scaled down to four. Substituted a bit of white wine for water and cajun seasoning for salt and pepper. Lightly seasoned shrimp with seafood seasoning and added a 4 oz. can of diced tomatoes. Very good with brown rice. Boyfriend loved it and so did I. Definately a keeper! Thanks, Ann!
Be careful if you reduce the number of servings down from 20, as the text of the recipe does not reduce accordingly. I liked this but my husband wasn't crazy about it.
This was great!! We added tomato sauce and crabmeat, also took the advice of others and added the cajun seasoning. Very highly recommended. Worth the prep time anyday.
A little time consuming but well worth the effort since my husband loved it. He took leftovers to work and everyone was commenting on how good it smelled. Will make again.
The main dish in our traditionally non traditional xmas dinner 2012. I was to cook this one, but the husband took over and that was fine as I was making rolls, mushrooms, and a chocolate cake. He's an awesome cook, so there was no doubt he would do a supreme job ;) This is a keeper for sure! We've been to New Orlean's and have had a cajun cook make a meal for us at home as well......I think this was even better!
Thank you, Ann. I have been always afraid of making shrimp etoufee, and this recipe made it so easy. I added some thyme, rosemary and basil and 1 chopped tomato. I also used a pinch of cayenne and dash of tabasco sauce. It didn't thicken as much as I wanted, so I added some corn starch at the end. I will definitely make it again.
So so yummy and so so healthy and so so low in calories! I scaled this down for 2 people. I added 2 green bell peppers to make it a little more authentic. I also used olive oil instead of butter. I served over brown rice cooked in low sodium chicken stock. Another thing I did was make a quick shrimp stock to use in place of water. I took the shrimp shells and put them in a bowl of water, microwaved for 3 minutes, and let sit until I was ready to add the water. Definitely a keeper recipe.
We didn't care for this. We picked out the shrimp.Maybe we lost something when I scaled it down from 20 servings to 4. Sorry Ann.
I have tried several etouffee recipes, but this is the most authentic and best tasting. I have adjusted a little, including using lobster stock instead of water or chicken broth. I also started using half shrimp and half scallops, which everyone loves. Unfortunately crawfish is hard to find in Los Angeles.
I added alot of chopped parsley, took out the celery, and thickened it with slurry instead of flour. I also put in garlic salt, red pepper flakes, cayenne, hott sauce, a little cumin, and some onion powder. It was amazing with cornbread.
This was terrific! Made it for a dinner guest and her two 10 year old boys and even they asked for seconds! I used frozen pre-cooked shrimp thawed and chopped and it turned out terrific! Also added more salt for flavor. Definitely making this one again!
I've made this recipe twice now, and I love it. Instead of seasoning with salt, pepper, and red pepper, I've stuck with Tony Chachere's Original Creole Seasoning (and lots of it). His blend is a good balance of spicy, salty, and robust flavor. Also, I used a mixture of shrimp and crawfish, but the crawfish make it sort of gritty.
Wow- so tasty! I halved the recipe and cut down the cooking time for the shrimp a bit. Served over brown rice. Will definitely be making this again!
Used chicken broth instead of 1/2 of the water to make the sauce a bit richer. Also added crabmeat just a few minutes before serving. Very tasty.
This recipe was well worth the time. Mine did not thicken up so I added a little flour- I guess I'll use a little less water next time (started with lowest suggested, but it's humid here...). We both love etouffe and we both loved this! We
My brother brought this to our Christmas lunch. He used about 2 lbs of shrimp and cut back on the heat because my husband doesn't do spicy. Served over rice, it was perfect!
This is a very good seafood recipe. It is perfect for company. I added more mushrooms and 2 cans of lump crabmeat. Delicious!
This was good but I did change the recipe a bit based on other reviews: I used about 3 tablespoons of white wine to deglaze my pan after I added the flour, added some cayenne pepper for extra kick and worcestershire sauce for a bit more flavor!
Excellent recipe! Added a couple of spoon fulls of tomato paste as some suggested. Will make again!!
not sure that the directions are correct....saute onions, celery and garlic for 45 minutes? Not sure I would cook shrimp for 20 minutes either.
My husband and I had our first taste of shrimp etouffee when we finally took a trip to New Orleans about 3 years ago - and we couldn't get enough! This recipe is just as good, if not better than we remember... We served it over a long grain wild rice, and it was FABULOUS!! Still cant get enough even though we ate 'til we thought we'd burst! Don't sweat the time involved..it's well worth every minute. You cannot rush perfection!!!
I thought this was great, and so did my husband from New Orleans. It was time consuming, but very easy. I added a little more flour at the end because mine wasn't thickening like I thought it was supposed to.
I made this for the adults at my son's birthday party a couple of weeks ago, and it was a huge hit! I added a few pinches of cayane pepper and a fairly generous amount of the red pepper flakes too. I left some Cajun hot sauce out for my guests to spice it a bit more, and everyone raved! Even one of the kids loved it. She told me that it was the best food she's ever eaten in her whole life! I'm making it again in a couple of days for another get together.
This recipe was outstanding. I did add a little more red pepper as my husband and I prefer our Cajun seasoning very spicy. Would probably be a little too spicy for young kids and teens.
I added white wine and other spices. My very french boyfriend said his even frencher grandmother used to make something similar, and she is often the standard I have to live up to...
This was a huge success for a big family birthday dinner! I added about 1/2 cup tomato sauce (for color) and Cajun/Creole spices. The consistency was perfect. It was truly delicious and flavorful, but mild. Everyone enjoyed adding hot sauce from the variety we offered.
An excellent recipe. Be sure to cook down the vegetables to give it the right consistency.
Very tastey and satisfying when eaten with brown rice.
I scaled the quantity down to 1/4 of the original recipe. Based on other reviewers' comments, I agreed that, as is, this dish needed some depth of flavors; so I used chicken broth rather than water, added homemade cajun seasoning (rather than just paprika, cayenne, S&P), a little worcestershire, some tomato paste, garlic powder along with the fresh, & a bit of white wine. I used a portabello mushroom & all that was available in my town was already-cooked shrimp, which I tossed in toward the end, after the sauce had simmered, to warm it through. Served over sticky rice alongside steamed buttery broccoli. Thanks for sharing your recipe, Ann!
I had been looking at this recipe for a while and was getting all the ingredients together. So on my off day, I made this and talk about hmmm, hmmm good! I was trying to stick to the original recipe, I made it to the part where you add the shrimp, but my patience wore out and from there I deviated. Based on other reviews, I added chicken broth, a can of rotel original, tony chachere's, old bay, sliced okra, crab meat.....served it over rice with cornbread, my fiance' who's Arabic, loved it too, the gravy/sauce lingers on your tongue and you just want to keep eating until its all gone. I will serve it again. Quite adaptable, once you get the gravy right, anything else is all good....
Very good! I didn't change too much in the recipe, but I did at some Cajun grill seasoning, for more flavor. And, I used chicken stock instead of water, also for more flavor. So easy and yummy, I'll definately make this again and again. Thanks!
This is truly a five star recipe. The only four star rating was for Quickness, but keep in mind that this recipe isn't meant to be a quick recipe. It's worth spending all the necessary time to prepare this succulent dish the right way :) I can't wait for the next opportunity to make this dish!
This recipe is absolutely delicious. It is one of my favorites. I added garlic power, fine herbs and cajan spices as the others have said. This is definately a repeater.
****BAM**** Holy moly, this is PHENOMENAL. Even if you consider yourself a GREAT cook, I think this will impress you. I followed the recipe exactly until adding the salt...at which point, I used Zataran's creole seasoning salt (using the saltiness to guide you). This roux was SO SMOOTHE (thanks to the butter me thinks). It danced lightly upon every taste bud I have. Absolutely the BEST recipe I've tasted in a long time (and I'm a cook...not just a now-and-again-er, if you know what I mean...). MMMM-mmmm-mmmm. HALLELUJAH say's the taste buds! Can't thank you enough Ann!!
2/15/15 - made this last night with a pound of shrimp and a pound of Tilapia filets, used 2 cups of water, added 1 tablespoon of cajun spice and 1 tablespoon of Watkins cajun spice mix plus 1 tablespoon of the paprika and a few shakes of parsley. Served over Jasmine rice - as delicious as always! 10/?/2005 - This recipe is AWESOME! The first time I made it, it turned out great and was delicious! I used shrimp and worried when my onions & celery browned too fast, but by the end, it smelled and looked wonderful! My 15-month daughter, who has never cared for shrimp, gobbled them up! I will definitely make this again!
This recipe is just AWESOME!!! I made this last night and my husband just loved it!! The only thing I found was I didn't feel it was necessary to add any water (I think that may have been because the prawns I used had been frozen so I had to soak them in warm water and they were pretty saturated with water when I put them in). And, I served this dish over steamed rice.... yummy!!! This is super easy to make, just a bit time consuming.... but soooo worth it!
A bit more time consuming than i had originally planned, but very good. I changed things a bit-adding half a can of chopped tomatoes to the onions, celery mix. Also cut the water in half and added a bit of white wine. And most importantly, instead of using butter, i used olive oil instead(about 4 tablespoons). I thought it tasted great and with a Lot less fat!
oh now we're cookin, try adding canned crab.yummmy. thank you so much for your recipe ann.
Great recipe! And so easy. I had never made etoufee before and it turned out wonderful. Former New Orleans residents were impressed.
the best since i was in la. my family loves it just added a little more crushed pebber and extra garlic about 10 cloves its the best we love it and a great easy company dish
This turned out great. I used tomato sauce in lieu of tomatoes from others suggestions and also used chicken broth in lieu of water. I used cajun seasoning also but a little too much of it. It turned out really spicy. So watch out how much seasoning you use! Perhaps next time I'll try the recipe as is and see if it is better. I hate rating recipes that i've altered!
I made this for 4 and it was awesome! I was so surprised at how low calorie, but delicious this was. I did adjust the time and used 1/2 water and it turned out great!
This was so good! I got a bit carried away with the crushed red pepper, and it was a bit too spicy for my son, but the rest of my family loved it! I took the suggestion from other reviews and used chicken broth rather than water and had to use canned mushrooms because I didn't have fresh.
I took this to my Texas Holdem poker nite. Everyone loved it. I made this for my Texas Holdem Poker nite. They all loved it. I took some suggestions from others and I used chicken broth instead of water, less water if you halfed the recipe, cajun seasoning, doubled the mushrooms and added small can of tomatoe sauce. I used 2 lbs shrimp and pound of imitation crab meat. Plenty of seafood! Awesome!! Thanks Ann
I have made this many times and I've changed it so much that it may be a different recipe at this point but it serves as written as a good start. I use 1 stick butter and 1/2 C olive oil. I add a green bell pepper chopped and a can of Rotel tomatoes. I add the water/ chicken broth and Rotels right after mixing in of the flour and let it all cook for about 15 minutes. If it needs to be thickened I add a mixture of cornstarch and white wine. I agree with another review that the shrimp is cooked way to long. I used chopped shrimp and crawfish tails and cook for about 6-7 minutes. This recipe will make 6-8 good size servings. Not even close to 20 small cup size servings. I find it delicious.
I cut down the recipe so it served 4 people or 1# shrimp. Cut down on water as others and increased mushrooms and kept the shimp whole. I added more garlic & red pepper. It was a delicious dish with pasta shells. Serve with a salad & garlic bread.
perfect to me just have to watch the h20 in the method. if you cut the recipe .. you have to cut the water
This recipe is so yummy & versatile, I followed the suggestions by other reviewers and found them super helpful. I've made this recipe several times and loved it but tonight I substituted stew meat, used vermouth & corn starch to thicken the broth and then used it as a filling for a Shepherds Pie. It was by far the best Shepherds Pie I have had!
i substituted lobster we caught in the Bahamas..used about 6 - 7 tails and this was a great recipe! I have made it several times on request...
Pretty tasty and very easy to make. Didn't have celery so I used a bell pepper instead, and it was probably better than it would have been with celery. I might put some more spice in it next time and try crawfish instead of shrimp. Overall, a great recipe.
This was very good. The changes I made were minimal. I added some tomato paste, used pre-cooked shrimp, and for the fluid I used chicken broth (although white wine would've been my first choice but oddly didn't have any on hand!). I served this over brown rice. I will be making this again!
This was a yummy recipe but way too much butter for my Weight Watchers program. I reduced the butter, substituted olive oil when I could and used nutritional yeast to help maintain the butter flavoring. It turned out quite well and pretty tasty. I'd make it again for certain.
A good recipe but I scaled down the water so it would cook faster. I would make this recipe again Brandy Long
I made this with cooked shrimp since it was all I had and added them in at the end. I added more mushrooms just because I love them and plenty of hot sauce. Although this recipe is time consuming, the end result is delicous.
Time consuming, but worth it! We made some okra on the side and ended up mixing it in with the etoufee and cajun rice. Terrific!
This recipe was awesome!!! Not too much work and absolutely delicious. I scaled the recipe to 10 servings and substituted chicken broth (1 1/2 cups) for water as one of the other reviewers suggested. This will be a great recipe for entertaining. Thanks!
I thought this was good, very spicy and flavorful. It tasted even better as leftovers. I topped it off with parmesan cheese and served it over angel hair pasta. I'll definitely make again.
This was delicious! I've never made shrimp etoufee before, but this recipe is a keeper. Even my picky 4 year old loved it!
We loved this recipe!! It ended up being fairly easy, and made me feel like a famous chef when I was done. I used pre-cooked shrimp to cut down the cooking time (added it right at the end), substituted chicken broth for the water per the other reviews, spiced it up a bit with cajun seasoning because we like our stuff hot, and also included some Worcestershire sauce. This is definitely a keeper!
I prepared this for a family gathering everyone loved it. they talked about it for 2 days after. I did add a little extra spice to my taste and I used tomato paste for a little color. I will make this again for sure
A great recipe that did not take as long to make as the instructions suggest. I do not eat shrimp but my very honest husband does. I made it for him and he loved it!
wanted to do another recipe but did this one...well i will do it again forsure but i did scale it down...but was very happy with the results ... thank u
I made this by special request for my son and a couple of his friends, scaling it down to 8 servings. Four college kids devoured it in one sitting. The rats didn't leave me a bite--but they assured me it was dynamite. :)
Excellent, Excellent. We loved this, and didn't change a thing. Thanks for the post.
I have been wanting to learn to make this, and this was a perfect recipe to start. I did substitute some items as suggested by other reviewers, and it turned out delish!
Even though my family rated this 5, I still didn't taste anything extra-ordinary that would make want to have this again, especialy with the long cooking time. I don't know, maybe it's due to all of the changes I made- used chicken broth as recomended (and yes, I scaled it down) added 1 tbs tomato paste and used 2lb shrimps and 1/2lb scallops (which was my first time cooking scallops- and they came out delicious!) Also, as spices used , besides the ones in the recipe, cayene pepper and a lil bit of chili powder for a kick. over all was good and enjoyed it. Thank you for a very good recipe!
k;jk
I haven't made etoufee before and can only compare this to some restaurant dishes I've tried. My husband is a big Cajun fan and when I asked him if he's like to have this again he said "again and again". I scaled the recipe to 5 and used 1 tsp Cajun seasoning per pound of shrimp as my seasoning label recommended. It was easy and very tasty.
I used cooked shrimp and eliminated the 20 minute cook time for the raw shrimp. I don't cook much but I will make this again!
Very good - I followed the other reviewer's advice, added a splash of wine, chicken broth instead of water, half a small can of tomato paste and a few dashes of cajun seasoning. Delish! Husband and 9 year old daughter liked it. Have some tobasco on the table, too...MMmmmm!
Nice and spicy. If you scaled down make sure to scale down the water too. We used 2 cups but since we scaled down to 5 servings it was WAY to watery. Will proably come out better the next time we make it and use just .5 cup of water.
My family loved this etoufee. Have also used this recipe with chicken and sausage instead of shrimp.
So easy! So Good! This is awesome and simple - I will definitely be making this on a regular basis!
very good. i cut the recipe down to just 1 lb of shrimp. tasted like a good gumbo. we served it w/ rice.
Really good and spicy. I also added corn and okra for a liitle extra color and flavour.
This was wonderful! I used about half shrimp and about half imitation crab (which I was a little hesitant about, but it added just a hint of sweetness, which was GREAT with the spiciness). Also, I bought a nice sauvignon blanc to drink with dinner, so I used half wine and half water at the end. I added the wine first and let it cook down a bit before I added the water, to make sure it caught the flavor. My husband, who generally does not like spicy food, LOVED this, and so did I. We will definitely make it again!
Decent! We liked it. Notice that if you lower the amount your making - the water you need is less too! & the cooking time is so much shorter. Ate on white rice & had Spinach Brownies on the side - Mmm!
My husband and I loved it!!! Being a beginner cook, it was really easy....2-3 cups is too much water though but still very good!!! I will be making this again!!
Pretty easy recipe. I added about half a can of tomato paste, creole seasoning, used chicken stock instead of water, and added some cornstarch near the end. I also added half a large tomato, a green bell pepper, some worchestershire, and hot sauce. I agree that it seemed rather bland before adding the extra flavors. It was very tasty over rice!
This recipe was delicious! It took FOREVER to make, so I may try and find some shortcuts. I will be making it again though! yummy!
Tasty recipe but beware, when you reduce the number of servings, the text still says to add 2-3 cups of water. I stopped before I put that much in because it didn't look right, but it was still a bit too runny because I put too much in. I added some crabmeat to it and it was a good addition.
This recipe was awesome! And it didn't even take as long as the instructions say. I used tomatoes instead of mushrooms (since I didn't have any mushrooms on hand) and it still came out great! I highly recommend this recipe.
During the thicking time I tasted the dish and it was pretty bland. I added my favorite cajun seasoning, Tony Chachere, and it really helped. Next time I will add about a tablespoon of it along with the paprika. I enjoyed this dish, but not sure how often I will make it due to the LONG prep/cook times.
Very good Etouffee. I am from Louisiana and this is the best one I have found. The only thing I added was a bay leaf for extra flavor and didn't add mushrooms. Great recipe!
We made this last night for Fat Tuesday, and it was sooo good! We only put 1/4 tsp. of cayenne pepper in it because we are not big on hot foods! That amount was just perfect for us! We also did not need to cook it as long as the recipe says. We really enjoyed this, and it is going in my recipe box! Thank You!
Though technically not authentic (the genuine article includes green pepper), this is still a good, basic recipe. The shrimp should be added last as they cook very quickly. 50 minutes is a very long time to cook shrimp.
