Étouffée or etouffee, pronounced: [e.tu.fe] ay-TOO-fay, means “smothered” in French. Etouffee is a dish found in both Cajun and Creole New Orleans cuisine typically served with crayfish over rice.
However if you don’t have access to fresh crayfish, there are many variants you can use like shrimp, as used in my recipe, or crab. I have also substituted chicken and it tastes AMAZING! Thank me later 🙂
4 Tbsp Creole Seasoning
- I prefer to use the following to make my “homemade creole seasoning”:
- If you are in a rush or prefer premixed, you can also pick up Tony Chachere’s Creole ETOUFFEE MIX.
4 Tbsp Butter
1/2 Cup Onion, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1/2 Cup Green Onions, thinly sliced
1/4 Cup Mushrooms for additional flavor. Great for high protein diets.
1/4 Cup Flour
1 1/2 Cups Shrimp Stock or heavy whipping cream if you like a heavier roux, as pictured above.
2 Tbsp Minced Garlic
3 Tbsp minced Italian Parsley
1 lb Good Quality Shrimp Peeled and Deveined
- I purchase mine with the shell on and use the peelings to make shrimp stock.
Sea Salt & Freshly Ground Black Pepper to taste. I personally don’t use any additional salt for the above recipe. However I do squeeze fresh lemon juice on the finished product.
Rice (Above recipe calls for 4-6 servings)
How to cook shrimp etouffee directions:
- Marinate shrimp with 1 Tbsp of the Creole Seasoning for a minimum of 5 minutes.
- Heat a skillet over medium heat. Add a tablespoon of butter and swirl it around the pan.
- Place the shrimp in the skillet. Arrange them in a single layer, making sure they don’t overlap.
- Cook the shrimp for 2-3 minutes on each side. The side touching the pan will begin to turn pink. The shrimp are finished when they have turned bright pink and the flesh is opaque white, rather than translucent.
- Remove shrimp and place in a bowl to the side.
- In the same pan add the remaining amount butter, along with the onions, bell pepper and mushrooms. Saute until translucent.
- Add heavy whipping cream and flour. Stir to combine.
- Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning.
- Add cooked shrimp and stir.
- Serve over hot rice.
You can also substitute pasta or a baked potato in lieu of the rice.