Are you ready to spice up your taste buds with a delicious Cajun dish? Look no further than Shrimp Etouffee Emeril! In this blog, I will share with you a Shrimp Etouffee Emeril Recipe that is extremely delicious. This classic Louisiana recipe combines succulent shrimp, aromatic vegetables, and bold spices for a flavour explosion that will leave you craving more. Whether you’re cooking for family or friends or simply indulging in some comfort food on your own, this dish is guaranteed to satisfy your cravings and transport you straight to Louisiana! So grab your apron and let’s get cooking!
Welcome to the land of spices and flavours! Today we’re going to take a culinary journey down south, where food is more than just sustenance–it’s an art form. And there’s no better guide on this adventure than Emeril Lagasse, one of the most legendary chefs in America. So put on your apron and get ready for a taste explosion with his signature dish: shrimp etouffee. From tender crustaceans to the smoky roux and spicy creole seasoning, this recipe has everything you need to make your taste buds dance with joy. Are you ready? Let’s dive into the deliciousness together!
How To Make Shrimp Etouffee Emeril
Shrimp etouffee is a classic Cajun dish that is beloved by many. This dish is made with shrimp, vegetables, and a roux-based sauce. It is typically served over rice and can be garnished with green onions and parsley. Emeril Lagasse is a well-known chef who hails from New Orleans, and he has put his own spin on this classic dish. His shrimp etouffee recipe features a flavorful blend of spices, including cayenne pepper, garlic, and paprika. This dish is sure to please any crowd and can be made as mild or spicy as you like.
Ingredients To Make Shrimp Etouffee Emeril
- unsalted butter 6 tbsp
- all-purpose flour 1/2 cup
- chopped onions 4 cups
- chopped green bell peppers 2 cups
- chopped celery 2 cups
- minced garlic 2 tbsp
- can diced tomatoes 14.5-ounce
- 2 bay leaves
- salt 2 tsp
- cayenne pepper 1/2 tsp
- Emeril’s Original Essence 2 tbsp
- Shrimp Stock 1 quart
- medium shrimp peeled 3 pounds
- Steamed white rice, for serving 1/4 cup
- green onion for garnish 1/2 cup
Step By Step Instructions To Make Shrimp Etouffee Emeril
Step1
Melt the butter in a large Dutch oven over medium heat. Make a roux by adding the flour and stirring continuously.
Step2
Over medium heat, stir the roux for 5 to 7 minutes until it turns peanut butter-coloured.
Step3
To the roux, add the onions, bell peppers, celery, and garlic, and cook for 10 minutes, stirring often.
Step4
Season the tomatoes with the bay leaves, salt, cayenne, and 1 tablespoon of Essence.
Step5
After cooking the tomatoes for 2 to 3 minutes, whisk in the shrimp stock.
Step6
Boil the pot, then reduce the heat to a simmer. For 45 minutes, cook the etouffée, stirring occasionally.
Step7
Mix the remaining tablespoon of Essence with the shrimp and add them to the pot. Stir well to ensure that all shrimp are evenly coated.
Step8
Depending on the size of the shrimp, cook them for 5 to 7 minutes. In the same pot, add the chopped parsley and stir to combine.
Step9
With steamed white rice, serve the etouffée. green onion Garnish with the tops.
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Conclusions
Shrimp etouffee is a classic Cajun dish that is just as delicious today as it was when Emeril Lagasse first made it famous. It takes some time to prepare, but the effort pays off in the end with a flavorful and satisfying meal. Whether you want to add a little spice or keep things mild, this Creole-style shrimp recipe will definitely become one of your go-to favourites! So get cooking and enjoy!
Shrimp Etouffee Emeril Recipe
Ingredients
- 6 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chopped onions
- 2 cups chopped green bell peppers
- 2 cups chopped celery
- 2 tbsp minced garlic
- 14.5- ounce can diced tomatoes
- 2 bay leaves
- 2 tsp salt
- 1/2 tsp cayenne pepper
- 2 tbsp Emeril's Original Essence
- 1 quart Shrimp Stock
- 3 pounds medium shrimp peeled
- 1/4 cup Steamed white rice, for serving
- 1/2 cup green onion for garnish
Instructions
- Melt the butter in a large Dutch oven over medium heat. Make a roux by adding the flour and stirring continuously.
- Over medium heat, stir the roux for 5 to 7 minutes until it turns peanut butter-coloured.
- To the roux, add the onions, bell peppers, celery, and garlic, and cook for 10 minutes, stirring often.
- Season the tomatoes with the bay leaves, salt, cayenne, and 1 tablespoon of Essence.
- After cooking the tomatoes for 2 to 3 minutes, whisk in the shrimp stock.
- Boil the pot, then reduce the heat to a simmer. For 45 minutes, cook the etouffée, stirring occasionally.
- Mix the remaining tablespoon of Essence with the shrimp and add them to the pot. Stir well to ensure that all shrimp are evenly coated.
- Depending on the size of the shrimp, cook them for 5 to 7 minutes. In the same pot, add the chopped parsley and stir to combine.
- With steamed white rice, serve the etouffée. green onion Garnish with the tops.
