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Delcambres’ Shrimp Etouffée (Etoufée)

2005-03-22
  • Yield : 8
  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 45m
  • Ready In : 1:5 h
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This Cajun made from scratch Etoufée has no soup and is the made up of a mixture of various etoufée versions compiled from Delcambre’s family members. Maw-Maw thinks this is one of best tasting etouffee.
Donald, our cook for this one tells us “This is a Cajun etoufée made up of a mixture of various etoufée versions compiled from my family members and myself. It’s very rich.”

Ingredients

  • 2 lbs peeled shrimp
  • 1 stick butter
  • 1/2 cup chopped celery
  • 2 chopped onions
  • 1 chopped green bell pepper
  • 1/2 cup green onions (optional)
  • 1 tbsp chopped garlic
  • 1 tbsp cornstarch
  • 1 tsp powdered garlic
  • 1 tsp onion powder
  • 1 cup cold water or chicken stock
  • 1 tbsp paprika
  • 1/2 cup parsley
  • Season Salt and Cayenne Pepper to taste
  • 3 tbsp olive oil
  • 2 tbsp tomato paste

Directions

Step 1

Season shrimp with season salt and set aside. In a large deep walled frying pan melt 1/2 stick of the butter and add the olive oil. Add the finely chopped onions, bell pepper, celery and garlic. Two frying pans can be used to cook the needed volume or one large deep cast iron or heavy aluminum pot.

Step 2

Cook over medium/high stirring constantly until soft. Sprinkle in onion and garlic powder to taste.

Step 3

Start cooking rice; I like using a rice cooker, it's easier.

Step 4

Into the frying pan, the second half of the butter, tomato paste, paprika, cayenne pepper (a couple dashes or as hot as you like it), and 1/2 cup of water. Cook over low heat for 30 minutes.

Step 5

Dissolve cornstarch in 1/2 cup of water and add to the pan along with parsley. Add the shrimp and green onions now if you're using them. Cook about 15 minutes longer to desired consistency. Serve over rice. Cut recipe in half for smaller pots or less servings.

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Delcambre, Louisiana Louisiana
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