Shrimp Etoufee Recipe

Here's a good one from the DTB Queen chef:

Alzina Toups' Shrimp Etouffee

1 large onion
2 Tbs cooking oil
2 Tbs butter
1 medium green sweet pepper
1 cup chopped celery
3 cloves garlic, minced
1/2 10-oz. can of cut up tomatoes and green chilies
1/2 tsp paprika
1/2 cup of chopped green onions
1/4 cup fresh parsley
1 1/2 lbs of peeled and deveined shrimp
Cooked rice

In a 3-qt.saucepan cook onion in hot oil and butter, until tender. Add green pepper, celery, garlic, and tomatoes and chilies. Cook, uncovered, over low heat for ten minutes, stirring occasionally. Add paprika, green onion, parsley, and shrimp. Cook five minutes more, or until the shrimp turn pink. Serve over hot cooked rice. Makes four servings.

Source: Alzina Toups, the 'Bayou mama

Try river road cookbook 1&2

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All of these probably taste great but in my mind etoufee should not include tomatoes. That would make it a creole and not an etoufee

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Don's Shrimp Etouffee

2 lbs fresh shrimp, peeled & deveined
1/4 lb oleo or 3 tablespoons oil
1 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup bell pepper chopped fine
4 cloves garlic, pressed
1 Tbs cornstarch
1 1/2 cups water
Salt, black pepper and Cayenne (red pepper) to taste

Split shrimp and season generously with salt, black pepper and Cayenne Set aside Melt oleo or oil and add onions, celery, bell pepper and garlic. Cook slowly in uncovered heavy pot until onions are wilted. Add seasoned shrimp and let simmer, stirring occasionally for 20 minutes. Dissolve cornstarch in water and add to mix ture. Cook another 15 minutes, stirring occasionally. Serve over cooked rice.

Servings: 4
Source: Don's Secrets


Bubba Gump Shrimp Etouffee

2 lbs unpeeled medium-size fresh shrimp
3 cups water
2 cups chopped onion
4 garlic cloves, minced
2 Tbs butter or margarine, melted
1 cup sliced green onions
3 Tbs cornstarch
1/3 cup chopped fresh parsley
3/4 tsp salt
1/4 tsp freshly-ground white pepper
Hot cooked rice

Peel and devein shrimp, reserving shells and tails. Chop shrimp, and set aside. Place shells and tails in a medium saucepan; add water, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Pour liquid through a wire-mesh strainer into a bowl, discarding shells and tails. Set strained stock aside.

Cook shopped onion and garlic in butter in a large skillet over medium-high heat, stirring constantly, until tender. Add 2 cups of the reserved stock, and bring to a boil. Reduce heat to low; stir in shrimp and green onions. Cook 5 minutes, stirring occasionally.

Combine cornstarch and an additional 1/2 cup reserved stock; gradually stir into shrimp mixture. Bring to a boil; boil, stirring constantly, 1 minute. Stir in parsley, salt, and pepper. Serve over rice.

This recipe yields 8 servings.
Source: The Bubba Gump Shrimp Co. Cookbook

Thanks for posting this. I need to try this soon.

One more thing about the Bon Ton’s etoufee - I seem to recall that the rice was cooked in some shrimp stock.

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And I like the ORIGIONAL style of cream of mushroom, not the Healthy choice stuff.

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100%

healthy choice is