Recipe by RONNIE B.
"I go by feel more that cups and teaspoons - this is one my mother had fed us when we were little - and we loved it! I cook it now and my kids love it! Try this and see! This takes time but it's good!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh shrimp, peeled and deveined
ground black pepper
crushed red pepper flakes
diced green bell pepper
3 1/2 cups
This was very very good! Next time I make it I will change a few things. It had way to much butter in it. I would make a roux to cook the onions, bell pepper and celery in then you would not need the cornstarch. And with the roux you don't need 2 sticks of butter.
I made this recipe recently, with a few necessary changes:
Add an amount of flour equal to the amount of butter (1 cup in the original recipe) to the butter over medium heat for about 20 minutes (and the mixture is the color of peanut butter), stirring contantly, before adding the celery, pepper and onion. This forms a roux, the essential building block of etoufee. I'd also add 1/2 cup white wine and a good amount (3 tablespoons+) of Tabasco or Crystal hot sauce. Garnish with thinly sliced green onions and serve with garlic bread. Making these quick changes to the recipe results in a 5 star recipe that's much closer to the real deal in Louisiana.
This is the first time I have made shrimp etoufee. The recipe was absolutely delicious. I used butter instead of margarine, chicken broth instead of water, and doubled the amount of cornstarch because I wanted a thicker consistency. My husband and I loved it. Thanks for the recipe Ronnie. It was a big hit.
The only reason I'm not rating it a 5 is because my first attempt was a disaster! It says after you add in the celery and peppers to turn the heat up to high and stir occasionally. I ended up burning them so badly that they were black and stuck to my pan, my smoke alarm went off, and even with all the windows open, it still took a few hours to "dehaze" my house. The next time, I only turned it to the low side of med-high, and it still almost burned, and I had to stir it a LOT! But, in the end, it tasted AMAZING and we all loved it!! It was really easy, and the outcome was delicious! Its worth the effort, I would just recommend not turning the heat up past med-high.
Good basic etouffee. I'm from Baton Rouge, LA, so a few changes are necessary to make it authentic. The main change is to make a roux (flour browned in oil) instead of using cornstarch. Cornstarch changes the texture, and also does not add the deep flavor a roux does. The other change is more minor - butter instead of margarine, and also the amount cut to one stick of butter. I've made it with two sticks, and it is unnecessary. Still, a good recipe nonetheless.
This was a FANTASTIC recipe! I actually added about 1 tsp. more cornstarch and also a diced jalepeno to add more heat as my family enjoys spicy food, but it definitely got rave reviews! It's also one of those dishes that gets better the next day and it reheated very well. My family will be moving to Louisiana next spring and I've been looking for some great cajun recipes - this is one I'll be proud to serve down in "the big easy"!
Made this for a dinner gathering and everyone had seconds! So simple and so delicious! I added more mushrooms and a little fresh parsley.Unlike a lot of seafood dishes that don't taste good reheated, my husband said this etoufee was better the next day! I will make this again! Thanks!
I had never had this dish before but I will definitely make again! It was so good! I cut it back to 4 serving since it's just two of us. I was a little nervous on how this was going to turn out...since I had cut the serving back it only called for 1/3 cup of butter but in the directions it says to add 1/2 cup of butter in the beginning and then another 1/2 cup later on so I wasn't sure how much to add....ended up just sticking with the 1/3 cup and adding half at a time and it turned out wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Etoufee III
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 369
** Calories from Fat: 187
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make grill-free New Orleans-style barbequed shrimp.
See how simple it is to make rich and hearty Creole jambalaya.
Discover the tricks to making amazing Creole shrimp with a flavorful gravy.