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."
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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
This is awesome! In the video he talks about "the holy trinity" ~celery, onions and green peppers but in the written directions it says "green chile peppers". Next time I will use green peppers. I think he used canned tomatoes in the video but I used fresh and it was fine. Next time I will also cut down on the cayenne. It was fine for hubby and I who love spice but may be too much for the non-spice lover. That said, with or without the cayenne I think it could use double the spice blend. I have 2 big eaters and myself. This recipe was enough with a small amount of leftovers. Thanks Chef John, can't beat this recipe!
Delicious! Easy to make, spicy! :) served it over chef john's classic pilaf rice :) thanks!
Easy and very good! I tried this tonight to test for a Soul Food Luncheon I am in charge of for 70 seniors who have asked for Soul Food. I've never tried this cuisine before but this dish was easy and yummy. Thanks Chef John!!P.S. I also used chicken breasts and Andouille sausage along with the shrimp.
Amazing! Made this for an early Father's Day Lunch and was told it was outstanding. With the exception of using seafood stock, I made it as listed. I was however surprised at how spicy it was. I literally put two drops of hot sauce in it. After reviewing the recipe on Chef John's blog, I found that this site lists green chili peppers and his site lists sweet (bell) peppers. Next time I'll use a green bell pepper. I personally like the heat but when cooking for others, I try to tame it down. Thanks Chef John!
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!
Another extraordinary recipe from Chef John. Thank you!! Shrimp Étouffée is one of my very favorite dishes, and this is the first time I've made it, thanks to your easy instructions. It was VERY filling, so it was okay that we only had a pound and a half shrimp. That easily feeds 6 or more. I actually had good-quality shrimp (which was a surprise) rather than water-logged, which meant I should not have drained and patted them dry. There was hardly any shrimp broth at the bottom to add back in, so I would have liked to know how to make stock with the shells instead of throwing them away (will research for next time). This was YUMMY! And my family loved it! Thank you!!
Very flavorful and spicy! My family complained that it was too spicy, but it was perfect. Reduce cayenne pepper if you don't like too much heat.
Wow! Absolutely delicious. But as another reviewer mentioned, I think you're supposed to use green bell peppers and the recipe says green chile peppers, and that can definitely change the heat. I used mild green chile peppers and I thought it was great, but I like spicy. Also, I used seafood stock, instead of chicken and I thought it worked. This recipe is perfect! Great find!
* 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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