Immerse yourself in the taste of the Louisiana with this Etouffe’s recipe of Gamberi, a abundant fish stew that shows Cajun by cooking the best.
What is the shrimp Étouffée
Crawfish Étouffée is a fish stew made with prawn queues, fresh vegetables and seafood and chicken broth. It is thickened with a dark brown roux made with oil and flour.
Several years ago, while visiting the Louisiana, I participated in an Étouffée festival and I fell in love with Cajun’s dish. It is so abundant and completely different from beef stew or roast in the pot.
I love making it several times a year, especially around Mardi Gras.
- 1 TBSP vegetable oil
- 12 Oz Sausage Andouille, diced
- 1/3 cup vegetable oil
- 1/2 cup Flour
- 1 cup celery, diced
- 1 red pepper, diced, sowed
- 1 green pepper, diced, sowed
- 1 1/2 cup yellow onion, diced
- 3 cloves garlic, chopped
- 8 Oz clams
- 32 Oz chicken broth
- 24 Oz Gamber tails, boundless
- 1/4 cup celery leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup green onions, chopped
- 1 TBSP Worcestershire sauce
- 1 TBSP Tabasco Salsa
- 1 teaspoon Tony Chachere’s original Creolo dressing
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 4 TBSP butter
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Brown sausage: Heat 1 tablespoon of oil in a very large broth over medium heat. Add the sausage and cook to brown. Remove the sausage from the pan and set aside.
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Roux: Lower the medium heat and add 1/3 cup of oil and 1/2 cup of flour to the pot. Beat constantly for about five minutes until golden brown.
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Sautéé Veggies: Add the celery, the peppers, the onion and the garlic. Cook, stirring occasionally, for about seven minutes.
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Add actions: Add the clam juice to the pot for deglaze the pan. Then, add the chicken broth. Let the stock heat heat for about five minutes.
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Season: Add the sausage, the shrimp queues and the herbs and the spices and bring it to a boil.
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Simmer: Add the butter and mix until it melts. Cook over low heat for at least 30 minutes.
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Thicken: If you like your Etouffee more often, beat 1/2 cup of flour with 1/2 cup of water in a bowl and add to the pot to thicken.
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Serve: Add a cup of 1/2 of rice cooked in a bowl and puts the eTouffee at the top. Garnish with green onions.
Calories: 536KcalCarbohydrates: 49GProtein: 18GFat: 30GSaturated fat: 10GPolynsaturo fat: 9GMonolysatuine fat: 10GTrans fat: 0.4GCholesterol: 69mgSodium: 1049mgPotassium: 577mgFiber: 3GSugar: 6GVitamin A: 1198IuVitamin C: 41mgSoccer: 58mgIron: 2mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Ingredients
- Vegetable oil
- Andouille sausage: This is a Cajun -style sausage that you will find in the Deli section near the hot dogs.
- Flour of all purposes: This is used to thicken the broth. I didn’t try the recipe with gluten -free flour. If you do, leave a comment and let us know how it appears.
- Trinity: The Holy Trinity Cajun of vegetables includes celery, peppers and onions. I also add fresh garlic.
- Clams: You can use any type of fish stock. I usually grab the clam juice because it is the easiest to find.
- Chicken broth
- Gamber tails: Search for these in the Frozen Foods section. They are already cooked and peeled.
- Fresh herbs: I use a mixture of celery leaves, parsley and green onions.
- Worcestershire sauce
- Tabasco Salsa: Or any other brand of spicy sauce.
- Tony Chachere’s original Creolo dressing Or your favorite Cajun seasoning.
- Kosher salt
- Black pepper
- Butter: The salty or non -salted butter is fine.
See the complete recipe card above for portions and a complete list of ingredients.
How to cook étouffée shrimp
While you can follow all the following steps and cook this Étouffée recipe on a medium heat hob, I love cooking a pot out on my live fire grid.
To prepare the grill, turn on the coal and let them go to the ash. So add the rest of the pans. Place the kettle or the Dutch oven above and push the coals underneath.
- Step one: Heat the 1 tablespoon of oil in the kettle. Add the sausage and cook to brown. Remove and set aside.
- Step two: Prepare the roux by adding 1/3 of the cup of oil and 1/2 cup of flour to the pot. Beat constantly for about five minutes until golden brown.
- Third step: Add the celery, the peppers, the onion and the garlic. Cook, stirring occasionally, for about seven minutes.
- Passage Quattro: Add the clam juice to the pot for deglaze the pan. Then, add the chicken broth. Let the stock heat heat for about five minutes.
- Step five: Add the sausage, the shrimp queues and the herbs and the spices and bring it to a boil.
- Step you are: Add the butter and mix until it melts. Cook over low heat for at least 30 minutes.
- SEVEN passage: If you like your étouffée more often, beat 1/2 cup of flour with 1/2 cup of water in a bowl and add to the pot to thicken. Give a taste to the mixture and regulates spices, if necessary.
How to serve étouffée shrimp
Use a ladle for spoonful of a great help by étouffée on white rice. Garnish with green onions with fresh slices.
Warehouse
If you have leftovers, it is better to keep the etouffee separately, not with white rice. If you keep it with rice, the rice will absorb all the humidity.
Save the leftovers in an airtight container in the refrigerator for 4-5 days or in the freezer for a maximum of six months. Heated in the microwave oven or in a saucepan on the stove.
GCG Pro Pitmaster suggestions
- Save time by purchasing frozen shrimp queues
- Really focus on creating a dark roux; This is the key to the rich flavor
- You can make this dish slight or spicy, depending on how much spicy sauce or creolo dressing you use
Frequent questions
There is no wrong way to eat prawn etouffee. It is often a stew, so a spoon works big. But having a fork nearby to choose the extra shrimp queues is not a bad idea.
Crawfish Etouffee is a stove often made with prawn queues. The gumbo is usually more subtle. It can include seafood, but is usually made with chicken, sausage and gombo.
Jambalaya is a often a rice dish that is similar to paella where Etouffe is more similar to a stew. Both can include a mix of seafood and sausage with vegetables and rice.
