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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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
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!
I'm glad this recipe is listed as Chef John's Shrimp Etouffee' because this isn't an authentic shrimp etouffee' recipe by any stretch of the imagination. Etouffe's are begun with a roux; they're not condensed soups. The seasoning mix is also off. Contrary to popular opinion, Creole/Cajun food should be well-seasoned, not hot. Chef John has far too many sources of heat in this recipe. Three different types of pepper, plus chilies? Yikes! The Holy Trinity is absolutely a necessity. That being said, it does look good, and I might try a bite (though it should be renamed.)
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!
Perfect dish. Follow the instructions & you'll produce a meal to rival any restaurant. After making this 3 times for different 'audiences', or became clear it's worthy of a top-spot in my cooking repertoire. Plus it makes you look like a Kitchen Cook Superstar! Thanks a million Chef John!
Delicious! Easy to make, spicy! :) served it over chef john's classic pilaf rice :) thanks!
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!
Made as is with no substitutions except increasing to 6 servings. Everyone enjoyed this...especially my husband who is from Louisiana. Just the right amount of spice, good gravy. Will make again.
* 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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