4/8/2020 Shrimp Étouffée Recipe - Andrew Zimmern | Food & Wine

Shrimp Étou ée

Active Time Total Time Yield

1 HR 15 MIN 2 HR 30 MIN Serves : 10

By ANDREW ZIMMERN June 2013

Andrew Zimmern’s Kitchen Adventures On the road one day in New Orleans, I spent
some time in the Crescent City Farmers Market and got a lesson in étouffée-making
from the doyenne of Louisiana home cooking, Poppy Tooker. Étouffée is a riff on the old
French verb “to smother,” and while there are as many recipes for étouffée as there are
cooks who make it, this one is so easy that it’s become an instant classic in our house. I
can’t imagine a better meal than a pot of étouffée, some rice, a salad and a ripe piece of
fruit for dessert. Now, “smothered” food in the South means something that’s cooked in
gravy and that can and should be served “smothering” a mound of rice. It is invariably
rich. And while I am watching my weight, I don’t cut corners when it comes to the fats
in this recipe; I just cut down on my portion sizes. My inspiration is Mother’s restaurant
in New Orleans, where the étouffée and jambalaya come in four-ounce soup vessels as a
side-dish option. Brilliant! A word about authenticity versus quality. I opt for quality. I
like food to taste good. So, do I make my étouffée with roux or without? I make it
without, so it’s red. The étouffées of Lafayette (Acadiana Cajun Country) and New
Orleans (Creole) and the surrounding areas all use roux—a cooked mixture of flour and
fat (usually butter)—which makes the dish brown. Cajun étouffée is usually light brown
and more rustic and rich; Creole-style is dark brown, more balanced, and prepared with
a classical French approach. Some Cajun cooks eschew the flour and simply cook onions
in butter, and I have heard that Paul Prudhomme uses an oil-based roux. I think the fun
is in the arguing over which kind of étouffée is best. It’s what I love about Louisiana
country cooking. So make this recipe and join the debate.—Andrew Zimmern Cajun and
Creole Recipes Great Recipes from New Orleans Chefs

Ingredients How to Make It

SHRIMP STOCK
https://www.foodandwine.com/recipes/shrimp-etouffee 1/3
4/8/2020
2 tablespoons vegetable oil
Reserved shells from 2 pounds large
shrimp (see below)
1 small onion, coarsely chopped
1 medium carrot, coarsely chopped
2 celery ribs, coarsely chopped
3 cups chicken stock or low-sodium
broth
ÉTOUFFÉE
1 1/2 sticks (6 ounces) unsalted butter
8 garlic cloves, thinly sliced
1 medium onion, finely chopped
1 cup tomato paste
3 tablespoons thyme leaves, finely
chopped
3 dried bay leaves
1 1/2 teaspoons celery salt
Freshly ground black pepper
2 celery ribs, thinly sliced
2 pounds large shrimp, shelled and
deveined, shells reserved
2 tablespoons Crystal hot sauce, plus
more for serving
6 large scallions, thinly sliced
1 tablespoon fresh lemon juice
Salt
Steamed rice and lemon wedges, for
serving
Popular in the Community
https://www.foodandwine.com/recipes/shrimp-etouffee
Shrimp Étouffée Recipe - Andrew Zimmern | Food & Wine
Step 1 Make the Shrimp Stock In a large pot, heat
the vegetable oil until shimmering. Add the shrimp shells
and cook over moderately high heat, stirring, until pink
and fragrant, about 3 minutes. Add the onion, carrot and
celery and cook until the vegetables have softened, about 3
minutes. Pour in the chicken stock and bring to a boil.
Reduce the heat, cover and simmer for 45 minutes. Remove
from the heat and let steep, covered, for 30 minutes longer.
Strain the stock into a heatproof bowl through a fine sieve,
pressing on the solids to extract as much liquid as possible.
Wipe out the pot.
Step 2 Prepare the ÉtouffÉe In the same pot, melt
the butter over moderately high heat until foaming. Add
the garlic and onion and cook, stirring, until translucent,
about 2 minutes. Add the tomato paste, thyme, bay leaves,
celery salt and 2 teaspoons of pepper and cook, stirring
constantly, until thick and slightly darkened, about 3
minutes. Stir in the celery and cook for 2 minutes, until
slightly softened.
Step 3 Prepare the ÉtouffÉe Add the shrimp stock in
3 batches, stirring well after each addition. Bring to a boil,
then reduce the heat to moderate and simmer until slightly
reduced, stirring occasionally, about 5 minutes. Add the
shrimp, the 2 tablespoons of hot sauce and three-fourths of
the scallions and cook just until the shrimp are pink
throughout, 3 to 5 minutes. Discard the bay leaves. Stir in
the lemon juice and season with salt. Transfer to a bowl,
sprinkle with the remaining scallions and serve with
steamed rice, passing lemon wedges and hot sauce at the
table.
Make Ahead
The shrimp stock can be covered and refrigerated
overnight.
2/3
4/8/2020 Shrimp Étouffée Recipe - Andrew Zimmern | Food & Wine

CHICKEN AND RICE LINGUINE WITH FRESH BLACKENED

MOM'S CHOCOLATE CAKE SALAD WITH PINE NUTS… TUNA, OLIVES AND… SWEET POTATO GNOCCHI PORK CHOP

Kym Wroble che ora Nancy Domin Fuzzytop Mic

13 Sep, 2018 58m 2h 4h 4M

This was phenomenal! I pre-cooked some I love this recipe! Fast, What do you do if you Where's th
It was the best… white and brown ric… simple and full of… don't have the che y… Blackening

https://www.foodandwine.com/recipes/shrimp-etouffee 3/3