Shrimp Etouffee Emeril Recipe
The Shrimp Etouffee Emeril Recipe is rich, spicy and full of Southern charm. This dish brings Louisiana flavors right to your kitchen.
Ingredients
- 1 pound raw shrimp peeled and deveined
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 small onion finely chopped
- 1 small green bell pepper finely chopped
- 2 celery stalks finely chopped
- 3 garlic cloves minced
- 1 can 14.5 oz diced tomatoes
- 2 cups shrimp stock or chicken broth
- 1 teaspoon Creole seasoning
- ½ teaspoon cayenne pepper optional
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 green onions chopped
- 2 tablespoons fresh parsley chopped
- Cooked white rice for serving
Instructions
Make the Roux
- Melt butter in a large pan over medium heat. Add flour and stir constantly until the mixture turns a light brown color. This is your roux—it gives the sauce a rich, deep flavor.
Add the Vegetables
- Add onion, bell pepper, celery, and garlic to the roux. Cook until the vegetables are soft and fragrant, about 5–7 minutes.
Add Tomatoes and Spices
- Stir in diced tomatoes, Creole seasoning, cayenne, paprika, salt, and pepper. Mix well to blend all the flavors.
Pour in the Stock
- Slowly pour in shrimp stock or chicken broth while stirring. Bring to a gentle simmer and cook for about 10 minutes until the sauce thickens.
Add the Shrimp
- Add shrimp to the pan and cook for 5–7 minutes until pink and fully cooked. Be careful not to overcook them.
Finish with Herbs
- Stir in chopped green onions and parsley for a fresh touch. Taste and adjust seasoning if needed.
Serve
- Spoon the Shrimp Etouffee over hot cooked rice. Garnish with more parsley if you like.
Notes
- Use fresh shrimp for the best flavor.
- Stir the roux constantly to avoid burning.
- Use shrimp stock instead of water for a rich taste.
- Let the sauce simmer slowly to deepen the flavor.
- Adjust