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Étouffée is a classic New Orleans shellfish stew thickened with a roux. Chef John's easy recipe uses frozen shrimp and a delicious homemade spice mix.
These are the ingredients you'll need to make perfect crawfish étouffée recipe: Rice : This crawfish étouffée recipe starts with long grain white rice. Water : You'll need seven cups of water (six for the rice, one for the étouffée).
Étouffée literally means “smothered” and this recipe is smothered in a simmering sauce with a lid and with the holy trinity of vegetables: onions, celery, and bell pepper. Shrimp étouffée means smothered shrimp in a thick sauce and that’s exactly what you’ll get.
Soup? No thanks. Not in my Crawfish Étouffée. Pinch the tail. Suck the heads. Boiled crawfish time. 4.8 from 69 reviews. Classic Crawfish Étouffée. Print. Prep time. 45 mins. Cook time. 20 mins. Total time. 1 hour 5 mins.
This classic Louisiana dish can be on the dinner table in just over an hour. Have all of the ingredients prepped and ready to go before you start cooking. To make the meal come together even faster, you can cook the rice ahead of time and reheat it before serving.
Shrimp étouffée is a classic Cajun stew from Louisiana that's made with shrimp, the Holy Trinity, and a simple roux to thicken it up. Serve it over rice for an easy and delicious meal.
With a simple, step-by-step process for making perfect Etouffee at home, this no-fuss recipe comes together quickly, tastes authentically amazing, and you'll find the intimidation factor behind making a roux completely gone. Serve with fluffy white rice, a crusty baguette, and enjoy!
How to make étouffée. The preparation of the stew begins with the Holy Trinity, a real marker of New Orleans cuisine. Like the Italian or Spanish sofrito, the holy trinity is a mixture of finely chopped very aromatic vegetables serving as a basis for making most of the stews.
Shrimp Étouffée is a Classic Lousiana Seafood Stew made with tender seasoned shrimp, smothered in a cajun sauce that’s packed with the cajun flavors of New Orleans. You can’t make Shrimp Étouffée without the Holy Trinity (onion, celery, and green peppers), and a simple dark roux to thicken it up.
Étouffée is the French word for "smothered," and what it really describes is a Cajun and Creole cooking method in which a protein like shrimp is cooked on the stovetop in a thick, roux-based sauce. It's a method that's also used for crawfish, chicken, you name it.