SHRIMP ETOUFFEE
Provided by Food Network
Categories main-dish
Time 2h20m
Yield about 10 servings
Number Of Ingredients 33
Steps:
- Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
- Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
- Serve immediately over steamed white rice and garnish with sliced green onion tops.
- Combine all ingredients thoroughly.
- Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
- Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
- Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
EMERIL'S SHRIMP ETOUFFEE
Bought a new Dutch Oven and this recipe from Emeril Lagasse (sp?) came with it. Gave it a try and it was pretty simple and DH loved it. It looked pretty impressive too. Served it with steamed white rice. I'm guessing at the serving size as it only states 3 quarts. Edited to include shrimp and amount (how could I forget something that important) thanks Grease for bringing it to my attention. Also for the Essence I used recipe#14372.
Provided by Bonnie G 2
Categories < 4 Hours
Time 1h55m
Yield 3 quarts, 10 serving(s)
Number Of Ingredients 15
Steps:
- in 3.5 quart dutch oven (or heavy pan) set over medium heat, melt butter, Once butter melted, add flour to pot and stir continuously to make a roux, Stir roux over medium heat until it becomes the color of peanut butter, about 5 minutes.
- Add onions, peppers, celery and garlic to roux, cook stirring often for about 10 minutes.
- Pour tomatoes into pot and season with bay leaves, salt and 1 tablespoon of Emeril's Original Essence (I used the recipe on Zaar), Cook tomatoes for 2-3 minutes and then add stock, Use a whisk to briskly incorporate the stock into the roux, bring to a boil, then reduce to a simmer, Cook the etouffee stirring occasionally for 45 minutes.
- Peel and devein the shrimp - I left tails on. Season the shrimp with the remaining tablespoon of Emeril's Original Essence and add to the pot, stirring to evenly distribute shrimp, Cook the shrimp for 5-7 minutes, or until shrimp are cooked through, Add chopped parsley to pot and stir to combine, Serve etouffee with steamed white rice, Garnish with green onion tops.
Nutrition Facts : Calories 210.4, Fat 8.6, SaturatedFat 4.6, Cholesterol 190.2, Sodium 1252.1, Carbohydrate 12.7, Fiber 1.9, Sugar 3.2, Protein 20.4
EMERIL'S CHICKEN ETOUFFEE
Great New Year's Day recipe. Served this with collard greens (for money) and black-eyed peas (for luck). From Paula Deen's magazine.
Provided by mary winecoff
Categories Poultry
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Season chicken pieces with salt and cayenne pepper to taste.
- Heat oil in a large Dutch oven over medium-high heat and sear chicken pieces on both sides until golden brown.
- Remove to a platter and reserve.
- Add butter to pan and when melted, add flour and stir to combine well.
- Continue to cook roux, stirring constantly, about 12 to 15 minutes or until chocolate brown.
- Immediately add onion, celery, bell pepper and bay leaves and cook 2 to 3 minutes or until soft.
- Add garlic and cook 2 minutes.
- Add beer and stir well to loosen any brown bits from pan bottom.
- Add stock, brown sugar, hot sauce, and Worcestershire sauce, stirring to combine.
- Bring to a boil, return chicken pieces to the pot and simmer 1 hour and 15 minutes until chicken is very tinder.
- Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from bones.
- Return chicken meat to etouffee and continue cooking 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart.
- Add chopped parsley, stirring to combine.
- Taste and adjust seasoning, if necessary.
- Serve immediately over hot cooked rice.
CRAWFISH ETOUFFEE
Provided by Emeril Lagasse
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 19
Steps:
- In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
- Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
- Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
- Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.
COMFORT SHRIMP ETOUFFEE
Our family Shrimp Etouffee recipe. Adapted from many different recipes to suit our own tastes. This one is spicy and delicious, a dark Etoufee, not a pale imitation!
Provided by Denise
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in large cast iron skillet.
- The cast iron is very important as this is what helps develop the very dark color of the roux.
- Blend in flour and stir over medium heat, until the roux is dark brown.
- Be patient, this will take at least 20 minutes and should be the consistency of dark rich peanut butter.
- This is the key to good etouffee.
- Don't be tempted to turn up the heat, just keep stirring!
- Add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes.
- Add all spices except parsley and cook another 5-10 minutes.
- Stir in shrimp, beer and broth and simmer 15 minutes.
- Add fresh parsley and simmer five more minutes.
- Serve etouffee over hot cooked rice.
- Serve with icy cold beer and very crusty French bread.
Nutrition Facts : Calories 308.7, Fat 9.2, SaturatedFat 5.1, Cholesterol 115.8, Sodium 1089.9, Carbohydrate 38.4, Fiber 1.8, Sugar 2.5, Protein 15.4
CRAWFISH ETOUFFEE
Steps:
- In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
- Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.
- Stir in the parsley and remove from the heat.
- Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.
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SHRIMP ETOUFFEE RECIPE | CHEFDEHOME.COM
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Cuisine AmericanCategory Main CourseServings 4Total Time 30 mins
- Heat Instant Pot at Saute setting or heat heavy bottom sauce pan on stove. Add butter. When butter has melted. Add flour and cook stirring often until it is dark in color (peanut butter color).
- Add sliced carrots, diced celery, onion, with garlic, bell pepper. Saute until onions are soft (2-3 minutes)
- Add tomatoes, bay leaf, 1/4 tsp salt, a tablespoon cajon (creole) seasoning and cayenne. Mix well and continue cooking for 3-4 minutes.
- Now, add ***1 cup of shrimp stock (if using, **check notes). Mix well. Place the lid of Instant Pot. Cook on Manual => High Pressure for 10 minutes. Or add 1/4 cup additional stock to dutch oven. Bring to boil, cover and simmer for 30-35 minutes or until gravy thickens.
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4.6/5 (20)Total Time 40 minsCategory Main CourseCalories 266 per serving
- Add the butter to a large sauté pan or Dutch oven over medium-high heat. Do not allow the butter to burn. Add the onion, bell pepper, and celery as soon as the butter has melted and sauté until softened, 6-8 minutes. Add the garlic and sauté 1 minute more.
- Stir in the tomato paste, and begin adding the first 2 cups of broth one big splash at a time, stirring well after each addition. Add the remaining broth and stir to combine.
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