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Shrimp Etouffee Emeril Recipe

Shrimp Etouffee Emeril Recipe

Millie Rose
Shrimp Etouffee Emeril Recipe is a rich and comforting Cajun dish. It is full of shrimp, spices and a thick flavorful sauce. This Shrimp Etouffee Emeril Recipe brings restaurant-style taste right into your home kitchen.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Cajun / Creole
Servings 6
Calories 420 kcal

Ingredients
  

  • 1 1/2 pounds shrimp peeled and cleaned
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 large onion chopped
  • 1 green bell pepper chopped
  • 2 celery stalks chopped
  • 4 garlic cloves minced
  • 2 cups chicken stock
  • 1 can diced tomatoes 14 oz
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons green onions chopped
  • Cooked white rice for serving

Instructions
 

Make the Roux

  • Heat butter in a large pan over medium heat. Slowly add flour while stirring constantly. Cook until the mixture turns light brown. This step builds deep flavor for the etouffee sauce.

Cook the Vegetables

  • Add onion, bell pepper, and celery into the roux. Stir well and cook for about five minutes. The vegetables should become soft and slightly golden while releasing a strong aroma.

Add Garlic and Spices

  • Add minced garlic into the pan and stir quickly. Then mix in Cajun seasoning, paprika, cayenne pepper, salt, and black pepper. Cook for one minute to release all spice flavors.

Add Liquid Ingredients

  • Slowly pour in chicken stock while stirring to avoid lumps. Add diced tomatoes and bay leaves. Mix everything well and let it simmer gently for about 20 minutes until slightly thick.

Cook the Shrimp

  • Add shrimp into the simmering sauce. Cook for about five to seven minutes until shrimp turns pink and tender. Do not overcook or shrimp will become rubbery and tough.

Finish and Serve

  • Remove bay leaves from the pan. Stir in fresh parsley and green onions. Serve hot over a bed of fluffy white rice for best flavor and texture.

Notes

  • Use fresh shrimp for best taste
  • Do not overcook shrimp
  • Adjust cayenne for spice level
  • Add okra for traditional flavor
  • Use seafood stock for richer taste
  • Stir roux slowly to avoid burning
  • Add hot sauce for extra heat
  • Serve immediately for best texture
Keyword Shrimp Etouffee Emeril Recipe