Étouffée or etouffee (French: [e.tu.fe], English: /ˌeɪtuːˈfeɪ/ AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Shrimp Étouffée is arguably the most popular kind of Étouffée, but any seafood can be used including crawfish or crab. Some people even use chicken.
Shrimp Etouffee
Prep Time: 30 minutes
Cook Time: 100 minutes
Total time: 2 hour 10 minutes
Ingredients
- 1 cup butter
- 2 large white onions, chopped
- 6 stalks celery, chopped
- 3 cloves garlic, pressed
- 4 tablespoons all-purpose flour
- 5 pounds shrimp, peeled, deveined and chopped
- 1 cup chopped fresh mushrooms
- 3 tablespoons paprika
- Salt to taste
- Ground black pepper to taste
- Crushed red pepper to taste