Recipe by Chef John
"We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually."
Watch video tips and tricks
ground black pepper
shrimp, peeled and deveined
thinly sliced celery
diced green chile peppers
all-purpose flour, or as needed
1 3/4 cups
chicken stock, or as needed
hot sauce, or more to taste
salt to taste
sliced green onions
cooked rice, or to taste
Excellent recipe -- rich sauce that works perfectly with the shrimp. I doubled the non-hot spices and loved the result. I also used fresh garlic and onion (I don't have powder). I used canned diced Hatch chiles. But fresh tomatoes. And I didn't have celery. (Will add it next time, but it was great without it.) Next time, I am going to try chicken -- or a chicken, shrimp, sausage mix.
In other words, this is a robust recipe that holds up well to lots of fiddling. And the timings on the steps seemed just about perfect. Easy to follow with a great result!
I was pleasantly surprised that the recipe was so easy to prepare. It was delicious and a big hit!!!
I doubled everything except broth(used 3 cups) because I have five people to feed. This wonderful dish was a huge hit with the family! I also used chicken instead of shrimp, since (like Chef John) I'm not a huge fan. The video was very helpful & the dish turned out perfectly!
Great flavor and easy to prepare. Family loved it and I will make it again
Since I am allergic to shrimp, I omitted it and instead added browned chicken at the very end. Excellent!! You'll never be disappointed with a recipe from Chef John.
Delicious! I left out the celery per personal preference and used both canned diced green chiles and canned diced tomatoes. To make life even easier, I used "Ready Rice" that was ready in 90 seconds. Another winner from Chef John; THANKS!
I followed the recipe to a T... Loved it!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Shrimp Etouffee
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 132
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