Emeril's Shrimp Etouffee Recipe
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.
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Servings: 4 people
Calories: 450kcal
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.
