Chef John's Shrimp Etouffee

Chef John's Shrimp Etouffee

60
Chef John 15879

"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."

Ingredients 1 h 15 m {{adjustedServings}} servings 426 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 40.9 g
  • 82%
  • Cholesterol:
  • 369 mg
  • 123%
  • Sodium:
  • 1115 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
  2. Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
  3. Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
  4. Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
  5. Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
  6. Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
  7. Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
  8. Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.
Tips & Tricks
Chef John's Coconut Chicken Curry

Watch Chef John make a fantastic faux-curry chicken dish.

Chef John's Avgolemono Soup

Mediterranean chicken soup with rice and lemon juice.

Footnotes

  • Cook's Note:
  • You can use green bell peppers instead of green chile peppers, if desired.
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Reviews 60

  1. 69 Ratings

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Volleyballmom
7/22/2014

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!

caquilter
6/28/2014

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.

Isthat Onsale
6/14/2014

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!