Shrimp étouffée
Shrimp étouffée is a dish that originated in the Acadiana region of Louisiana. It is a stew made with shrimp, vegetables, and spices. The dish is typically served over rice.
The history of shrimp étouffée recipes is a long and storied one. The dish has its roots in the French-Canadian immigrants who settled in Louisiana in the 18th century. These immigrants brought with them a love for seafood and a desire to create dishes that were both flavorful and hearty.
Shrimp étouffée recipes began to appear in cookbooks in the early 19th century. The first known recipe for the dish was published in 1839. It was included in a cookbook titled The Cuisine of Louisiana.
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Recipes
Shrimp Étouffée
- salt
- white rice
- shrimp
- hot sauce
- bay leaf
- green onion
- onion
- bell pepper
- tomato paste
- creole seasoning
- celery
- all purpose flour
- chicken
- butter
- garlic
Classic Shrimp Étouffée
- tomato
- bell pepper
- salt
- onion
- bay leaf
- celery
- black pepper
- creole seasoning
- rice
- garlic
- all purpose flour
- butter
- clam juice
- green onion
Creole Shrimp Étouffée
- cajun seasoning
- hot sauce
- worcestershire sauce
- salt
- tomato
- celery
- bell pepper
- chicken broth
- clam juice
- onion
- all purpose flour
- butter
- white rice
- shrimp
- garlic
Shrimp Étouffée Recipe
- Shrimp Stock (see note)
- parsley
- bay leaf
- onion
- sherry
- baking soda
- shrimp
- tomato paste
- salt
- celery
- canola oil
- garlic
- thyme
- Étouffée
- salt
- grain rice
- bell pepper
- onion
- all purpose flour
- butter
- oregano
- thyme
- cayenne pepper
- garlic powder
- onion powder
- hot paprika
- bay leaf
- celery
- shrimp stock
- green onion
- garlic
Shrimp Étouffée
- rice
- bay leaf
- bell pepper
- chicken broth
- shrimp
- thyme
- black pepper
- cayenne pepper
- oil
- all purpose flour
- salt
- onion
- celery
- scallions including green top