How to make a Louisiana SHRIMP ETOUFFEE
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- Опубликовано: 19 июл 2020
- This dish is a all time Louisiana favorite, etouffee. I’ll teach you how to make a roux from start to finish and you can add shrimp or crawfish. All you need it patiences and time.
Just a few ingredients is all your need.
Hope you enjoyed this video, I would love to hear your comments. Thank so much for tuning in.
I post recipes every week!
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Ingredients:
2 lbs shrimp “deveined”
1/2 cup of butter
1/2 flour
1 bell pepper
1 onion
2 celery stems
2 cloves garlic
3 stems Green onion
1 can Diced tomatoes
4-5 cups Chicken stock or shrimp stock
Cajun seasoning “Louisiana preferable
Salt
Pepper
Cayenne
Mixed herbs
White rice
Special thanks to:
Music: Discover
Musician: @iksonmusic
Music: Accra
Musician: Jef Music:
Music: Dome
Musician: Jef
Looks so good. Something i just learned from my Cajun uncle; if you take the scraps of veggies and the shells from shrimp (or even bones from whatever animal you're using), you can cook it all into a nice stock, even if it's runny, then use that to cook the rice instead of plain water... makes the meal that much more flavorful! Just strain out the waste stuff and then you could even compost it if you garden
Thats literally what he did in the video.
Just finished making this & girl it came out AMAZING!!! I’ve read a bunch of articles on how to make it but none of them felt right. So glad i watched your video 👏🏾🔥 you did that
Just wanted to say thank you to this creator. Credit where credit is due. I made this last night and it turned out amazing. Thank you for putting this out into the world.
Thank YOU! I made this for my wife! It was BANGIN!
This was literally THE EASIEST recipe! Thank you! 😋
One of my favorite cajun dishes!
Straight and to the point! I like it! Thanks for sharing.
Omg!!!
I thought this was the girl Lee Lee from SWV....
Excellent Etoufee Lady!!! Thanks
Thank you for easy directions,
Although I must say those looong minutes stirring the roux made me question the recipe then I questioned myself then began questioning the universe and right before I had a full on breakdown I saw the sauce change color and it became a religious experience 😅
I've never been more proud of myself, it came out beautiful and tasted heavenly, thank you for sharing this recipe 👍😍
Made this tonight exactly as you do it in your video,turned out amazing!!! Thanks beautiful!!
a voice that could break wine glasses.
This was the best dish I had when on Louisiana. Can’t wait to make
Love it!!
Looks great!
Looks amazing! Thanks
Yummy , that looks delicious 👍👍
This looks so amazing. Yummy 😋 I gotta try this. Thanks for sharing ❤
Going to make this thank you for taking the time to show us
That looks amazing!
Looks Delicious 😋
Hi Keidra...I'm Deidra!!! Loved the recipes and will be trying out tonight...wish me luck!
Beautifullycoily many thanks! Hope it come out well. Let me know how you get it on 🤗
Thanks for the video. That looks delicious. I think I will make some this weekend
Girl you got to keep cooking... I got similar recipe and great job
Looks great def going to copy
Super Yummy Sis 😋
Thanks this looks bomb
Omg that looks good💝
Jackson Jackson thank you auntie❤️
I made this today and it came out great! Thanks so much for sharing your recipe!
Thank you for watching.
Very good
Honey, great content appreciate you. Just add way less liquid to your roux and it won't have to cook for an hour. Unless it's about concentrating the stock flavor, which can be done in so many easier ways. Much love
Looks fantastic!
Never heard bout this dish before watching Jfk
Excellent video....
I’m about to try this for the first time. Wish me luck lol
Made shrimp etoufee few wks ago, didnt realize I ran out of rice so I used Orzo instead. Was really good! Still prefer rice, especially when making gumbo 💛
C'est bon sha!
Informative and you are happy and beautiful. New subscriber.
I love the plating. I never considered it that way…. side-by-side. It’s always been kind of mixed together like gumbo. I’m going to try your way next because that way, you control the mixture of each bite, if that makes sense.😊
I’m not gonna lie this looks bomb but you scared me away just trying to make the roux 😂 Girl my arm would have died OUT! I am gonna try tho 💪🏼
This looks soooo delicious! Can you please tell me how many ounces is the size can of tomatoes you used in this recipe? Thank you!🙏🏽
I’m a newbie and you are a keeper. That looks delicious
Borrowed phone. I subscribe to channel when this recipe popped up.
What's the difference between Cajun and Creole?
Cajun is French style cooking with Afro-Caribbean ingredients.
Creole is Afro-Caribbean cooking with French technique.
I tried this last night, but instead of flour I used cornstarch because my husband have gluten allergy. And instead of Celery I used portobello mushroom since I don't have celery.
Looks yummy. Good work. There is a lot of echo in your sound.
Thanks for letting me and watching
How many people does your recipe serve?
Hello Joi and thanks for watching. That was a recipe serving 5-6 ppl... whenever you make a roux and add your liquid, depending on how much of the liquid you use will determine how many ppl you serve and of course the shrimp.Hope this help. 🤗
looks more like a cajun gumbo base. good job though
Music is way to loud
It is pronounced A too fey, not et too fey. Your gravy looked like soup. You must have used too much liquid. Better to add liquid slowly and let it cook out until it reaches the thickness you desire. You seasoned the shrimp before you added them to the liquid. Then you added more seasoning. Must of had a ton of salt in there?
Get a body microphone
I have mixed feelings. I was all ready to tell you how impressed I was and that I thought it was almost perfect...and then you added those tomatoes. And then you added too much chicken stock. You would have gotten bonus points for a shrimp stock. At least it wasn't much tomato. Great job on the color of your roux. Too many use oil instead of butter or take the etouffee roux too dark. It should be a medium to dark golden, not brown. I'd have liked it a little thicker to smother the shrimp better.
I am Cajun. The tomatoes are normally added when making a creole style etouffee.
@@markburns8690 Yes, I understand a creole version would have tomatoes but the original didn't. I guess both could be called a "Louisiana" etouffee. Wish more would explain the some of the differences between cajun and creole. Too many think it's all the same.
@@marcgarrett5427 exactly
@@markburns8690 The simplest explanation I've ever seen came from Chef Paul Prudhomme. He said Cajun was country cooking and Creole was city cooking. Obviously there's much more to it than that but that was pretty good. For a much more detailed explanation, read this. www.americanheritage.com/true-and-delectable-history-creole-cooking#4
Thank you for your comments
That looks amazing!