New Orleans Shrimp Étouffé

Shrimp Etouffee

I was just laying on my couch after a day with two exams… I didn’t plan on cooking anything, then I saw one of my instagram followers posted a picture of Shrimp Étouffé.. It looked SOOOOO GOOD! It just reminded me that I couldn’t make this trip with my classmates to New Orleans this weekend for The Student National Medical Association Medical Education Conference.. and they’re going to eat all of this GREAT FOOD… Well this got me up and I found a recipe on Closet Cooking and I made some edits and it turned out really good! It is low key SPICY though! *Wipes sweat from forehead*. I made the white rice using my rice cooker, but you may use whatever rice you prefer. I admit this isn’t the best recipe if you’re busy during the week… but it is great for the weekend!

New Orleans Shrimp Étouffé
Print Recipe
Servings Prep Time
4 15 minutes
Cook Time
1 hour
Servings Prep Time
4 15 minutes
Cook Time
1 hour
New Orleans Shrimp Étouffé
Print Recipe
Servings Prep Time
4 15 minutes
Cook Time
1 hour
Servings Prep Time
4 15 minutes
Cook Time
1 hour
Ingredients
Servings:
Instructions
  1. Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown color, about 10-20 minutes.
  2. Meanwhile, bring the shrimp shells and chicken broth to a boil, reduce the heat and simmer for 10 minutes before straining the solids from the broth and set aside.
  3. Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
  4. Add the garlic and thyme and cook for a minute.
  5. Whisk in the broth, add the tomatoes, creole seasoning, and Worcestershire sauce and simmer for 20 minutes.
  6. Add the shrimp and cook until cooked, about 5 minutes.
  7. Season with hot sauce, salt, and pepper to taste.
  8. Mix in the butter, lemon juice, green onion, and parsley enjoy over cooked rice.
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