By Dr. Leah Alexander | Published on July 11, 2023 | Last Updated on November 4, 2023
Have you ever tasted Shrimp Etouffee? This classic Cajun dish is one of Louisiana’s greatest offerings and Emeril Lagasse has created the perfect version to make at home.
This easy and quick dish allows you to experience the unique flavors of the South in your own kitchen. With simple ingredients, this dish is sure to delight.
In this article, we will provide you with Emeril’s Shrimp Etouffee Recipe. We will list ingredients with measurements, step-by-step instructions, and a few tips for success. Let’s get to it!
What is Emeril’s Shrimp Etouffee?
The famous American celebrity chef Emeril Lagasse introduced his version of Shrimp Etouffee, a classic Cajun dish. This is packed with flavors like onion, bell pepper, celery, garlic, tomatoes, and shrimp stock.
To give it the perfect balance of flavor, Emeril’s Original Essence is also added. It is served over steamed white rice making it a complete meal.
What does it taste like?
Emeril’s Shrimp Etouffee has a rich and creamy texture that is packed with flavor. The sweetness comes from the onions, bell peppers, and celery while the garlic adds a punch of flavor.
The Emeril’s Original Essence brings out all the flavors while adding its own subtle essence to the dish. Finally, the shrimp add a savory element to this classic Cajun dish. The green onions sprinkled on top add a mild onion flavor as well as a beautiful pop of color to this delicious dish.
How did I first get introduced to Emeril’s Shrimp Etouffee?
I first heard about Emeril’s Shrimp Etouffee from the American celebrity chef Emeril Lagasse. I had been watching his videos on YouTube and was inspired by his restaurant-style recipes. After seeing him make this dish, I knew that I wanted to try it for myself!
This classic Cajun dish is a staple in Louisiana and I knew that I could recreate it in my own kitchen. With simple ingredients and a few of Emeril’s signature spices, I was confident that I could make a delicious version at home.
I decided to buy all the ingredients listed in his recipe for Shrimp Etouffee and got to work. The instructions were straightforward and easy to follow. With just a few simple steps, I was able to make a delicious Cajun dish with an amazing balance of flavors.
After tasting it for the first time, I knew that this dish was going to become a regular in my kitchen. With its rich and creamy texture and subtle flavor, Emeril’s Shrimp Etouffee quickly became one of my favorite dishes!
How to make Emeril’s Shrimp Etouffee?
Making Emeril’s Shrimp Etouffee is relatively easy and requires minimal effort. Here are the ingredients & step-by-step instructions that you will need to make this delicious dish.
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Ingredients
- Unsalted butter: This will be used to make a roux, which is the base of the dish.
- All-purpose flour: This will also be used in the roux.
- Onions: Use chopped onions for the best flavor.
- Green bell peppers: These are essential for adding flavor and texture to the dish.
- Celery: Celery adds crunchiness to the dish and gives it an additional flavor.
- Garlic: Use minced garlic for a stronger taste.
- Diced tomatoes: Choose canned diced tomatoes as they are easy to use and add a lot of flavor to the dish.
- Bay leaves: These will give the etouffee a subtle flavor.
- Salt & cayenne pepper: For seasoning.
- Emeril’s Original Essence: This is an essential ingredient as it adds the signature flavor to the dish.
- Shrimp Stock: This will be used to add more flavor and texture.
- Shrimp: Use medium-sized shrimp for best results.
- Steamed white rice: For serving.
- Green onion for garnish: Adds color and a mild onion flavor to the dish.
Step-by-step instructions
Step 1
In a large pot, heat the butter over medium-high heat until melted and bubbly.
Step 2
Add in the flour and whisk continuously for 2 minutes or until the roux takes on a golden color.
Step 3
Add in the chopped onions, bell peppers, celery, and garlic, and cook for 5 minutes or until the vegetables are softened.
Step 4
Add in the diced tomatoes, bay leaves, salt, cayenne pepper, and Emeril’s Original Essence. Stir to combine.
Step 5
Stir in the shrimp stock and bring to a boil. Reduce heat to low and simmer for 15 minutes.
Step 6
Add the shrimp and cook for an additional 2-3 minutes or until the shrimp are cooked through.
Step 7
Serve over steamed white rice and garnish with green onion if desired.
Tips
• Use medium-high heat when making the roux to ensure that it browns evenly.
• Stir continuously while making the roux so that it does not burn.
• Add the diced tomatoes, bay leaves, salt, and cayenne pepper to taste.
• Be sure to use shrimp stock for extra flavor.
• Adjust the cooking time of the shrimp depending on their size.
• Serve with steamed white rice for a complete meal.
• Garnish with green onion for extra flavor and color.
Emeril’s Shrimp Etouffee Recipe
Equipment
- Cutting Board
- large skillet
Ingredients
- 1/4 cup of finely sifted all-purpose flour ensuring a smooth and silky consistency to the dish
- 3 tablespoons of premium unsalted butter carefully chosen for its creamy and velvety texture
- 7.25- ounce can of diced tomatoes bursting with juicy and ripe flavors
- 2 cups of meticulously chopped onions adding a sweet and aromatic flavor to the recipe
- 1 cup of vibrant green bell peppers expertly chopped into colorful pieces
- 1 cup of crisp celery finely diced for a refreshing and crunchy texture
- 2 cups of rich and flavorful Shrimp Stock simmered to perfection for a deep and savory base
- 1/4 cup of vibrant green onions finely chopped for a fresh and aromatic garnish
- 1 bay leaf carefully selected for its subtle herbal notes
- 1 teaspoon of premium salt enhancing the overall seasoning of the dish
- 1/4 teaspoon of fiery cayenne pepper adding a bold and spicy kick to the recipe
- 2 tablespoons of steamed white rice serving as a fluffy and comforting accompaniment
- 1 tablespoon of heavenly minced garlic releasing its pungent and savory essence
- 1 tablespoon of Emeril’s Original Essence a harmonious blend of aromatic spices for a distinctive and flavorful touch (adjust the quantity to taste)
- 1.5 pounds of medium shrimp carefully peeled for a succulent and tender bite
Instructions
- In a large pot, heat the butter over medium-high heat until melted and bubbly.
- Add in the flour and whisk continuously for 2 minutes or until the roux takes on a golden color.
- Add in the chopped onions, bell peppers, celery, and garlic, and cook for 5 minutes or until the vegetables are softened.
- Add in the diced tomatoes, bay leaves, salt, cayenne pepper, and Emeril's Original Essence. Stir to combine.
- Stir in the shrimp stock and bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Add the shrimp and cook for an additional 2-3 minutes or until the shrimp are cooked through.
- Serve over steamed white rice and garnish with green onion if desired.
Notes
- Use medium-high heat when making the roux to ensure that it browns evenly.
- Stir continuously while making the roux so that it does not burn.
- Add the diced tomatoes, bay leaves, salt, and cayenne pepper to taste.
- Be sure to use shrimp stock for extra flavor.
- Adjust the cooking time of the shrimp depending on their size.
- Serve with steamed white rice for a complete meal.
- Garnish with green onion for extra flavor and color.
Nutrition Information
Calories: 480 kcal
Protein: 28g
Fat: 27g
Carbohydrates: 40g
Fiber: 3g
Sodium: 1040mg
What to serve with Emeril’s Shrimp Etouffee?
Emeril’s Shrimp Etouffee is best served with steamed white rice. This dish can also be complemented with other classic Southern sides such as hush puppies, collard greens, or fried okra.
You can also add a variety of fresh vegetables on the side to make this a complete meal. Roasted carrots, sweet potatoes, or steamed broccoli are all great options.
How to store leftover Emeril’s Shrimp Etouffee?
If you have leftovers, store them in an airtight container and place them in the refrigerator. To reheat, simply microwave or reheat on the stovetop until warmed through.
This dish can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. But I would like to suggest having it fresh for the best flavor and texture.
Can pregnant women eat this?
Emeril’s Shrimp Etouffee is safe to eat for pregnant women. Be sure to follow the recipe and cook the shrimp thoroughly before consuming. Uncooked or undercooked seafood should be avoided during pregnancy.
It is also important to note that pregnant women should consume no more than 6 ounces of cooked seafood per week. Additionally, make sure you are using low-sodium stock or broth to reduce the sodium content of the dish.
FAQs
What type of shrimp should I use for Emeril’s Shrimp Etouffee?
Medium-sized shrimp are best for this dish, as they will cook quickly and evenly. Avoid using large or jumbo shrimp, as they may take longer to cook and the texture won’t be quite right.
How can I make this dish spicier?
If you want to add some heat to Emeril’s Shrimp Etouffee, try adding more cayenne pepper or a few dashes of hot sauce. You can also sprinkle on some red pepper flakes for extra spice.
Is this dish gluten-free?
Unfortunately, Emeril’s Shrimp Etouffee is not gluten-free as it contains all-purpose flour. To make this dish gluten-free, substitute the all-purpose flour with a gluten-free variety such as brown rice or almond flour.
Is Emeril’s Shrimp Etouffee vegan?
No, Emeril’s Shrimp Etouffee is not vegan as it contains butter and shrimp. However, you can easily make it vegan by substituting the butter with a vegan variety and omitting the shrimp. You can also add mushrooms or other plant-based proteins to replace the shrimp for extra flavor and texture.
Wrapping Up
Enjoy this delicious Emeril’s Shrimp Etouffee! With a few simple ingredients and a few easy steps, you can make this classic Southern dish.
Follow this guide to make the perfect dish every time and enjoy it with your family. Don’t forget to adjust the spiciness and omit the shrimp for a vegan version.
Thanks For Reading! Don’t forget to share this delicious Emeril’s Shrimp Etouffee with your family and friends!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
