Emerils Shrimp Etouffee Recipes

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SHRIMP ETOUFFEE



Shrimp Etouffee image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield about 10 servings

Number Of Ingredients 33

6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
1 (14.5-ounce) can diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons Essence, recipe follows
1 quart shrimp stock, recipe follows
3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
1/4 cup chopped parsley leaves
Steamed white rice, for serving
1/2 cup thinly sliced green onion tops, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound (about 1 quart) shrimp shells and heads
1 cup coarsely chopped yellow onions
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped carrots
3 smashed garlic cloves
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon dried thyme
2 teaspoons salt

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



Emeril's Shrimp Etouffee image

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

6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
2 tablespoons garlic, minced
14 1/2 ounces diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons Emeril's Original Essence
3 lbs medium shrimp (21-25 count)
4 cups vegetable stock (or water)
1/4 cup fresh parsley, chopped
1/2 cup green onion top, thinly sliced

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



Emeril's Chicken Etouffee image

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

1 (4 lb) roasting chickens, cut into 8 pieces
salt
cayenne pepper
2 tablespoons vegetable oil
1/2 cup unsalted butter
3/4 cup flour
1 cup yellow onion, finely diced
1/2 cup celery, finely chopped
1/2 cup bell pepper, finely chopped
2 bay leaves
2 garlic cloves, minced
1 (12 ounce) bottle dark beer or 1 (12 ounce) bottle amber beer
1 quart chicken stock
2 teaspoons brown sugar, firmly packed
1/4 cup hot sauce
1 tablespoon Worcestershire sauce
1/4 cup fresh parsley, chopped
cooked rice

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



Crawfish Etouffee image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 19

6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper

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



Comfort Shrimp Etouffee image

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

1/4 cup butter
1/3 cup all-purpose flour
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 -3 garlic cloves, minced
1 lb raw shrimp, peeled and deveined
1 1/2 cups chicken broth
1/2 cup dark beer
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground red pepper
1/8 teaspoon white pepper
1/8 teaspoon red pepper flakes
4 -5 dashes Tabasco sauce
3 cups hot cooked rice

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



Crawfish Etouffee image

Provided by Emeril Lagasse

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 stick unsalted butter
2 tablespoons all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/4 cup chopped green onions
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons dry sherry
1 1/2 cups shrimp stock or water
1 pound crawfish tails
2 teaspoons fresh lemon juice
3 tablespoons chopped fresh parsley leaves, plus more for garnish
Cooked long grain white rice, accompaniment

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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