My First Shrimp Etouffee
 

I wanted to try a recipe and old cajun at work gave me this week. So I gave it a shot and made my first shrimp etouffee. I'll have to say it turned out pretty good and was surprisingly easy to make. Even the pregnant sick wife enjoyed it and ate two helpings. Attachment 65432

Looks yummy Merc

GREAT JOB Merc! Sho looks yummy!
Gunna give ole Duckman a run for his money!


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Thanks but I don't know about giving anybody a run for their money. Lol

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That's where that smell was coming from last night

Smelled good didn't it. :-)

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Dat stuff looks amazin' What did ya use to thicken it? roux, corn starch, cream of mushroom??? chubby foodies wanna know.

That looks fantastic buddy. That over a big bed of rice with some buttered bread to sop up the drippings and im in heaven. Good job merc.

Thanks duckman. Cappy the old man told to mix in a glass half hot water and half flour and let me tell you made it thick.

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Not to hijack merc, but did the same except using crawfish. Also fried up some oysters with French bread...whoooo...

Attachment 65443

Leftover today made a oyster crawfish étouffée sand which with plenty of hot sauce

Attachment 65444

Yep


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That sammich looks killa. :)

My First Shrimp Etouffee
 

Looks like some good stuff! Étouffée real easy to make way I make it. I cheat. Stick (or 2 :)) of butter, onions and bell peppers, crawfish/shrimp, and cream of mushroom. Sauté veggies in butter, add crawfish, then add cream of mushroom. Need it a little thicker, just add a little more cream of mushroom.

The old folks say etouffee was traditionally just onions sauteed to the point of caramelizing. kinda like I did with those chicken thighs a while back. Far back as I can remember though folks been tightening it up with the hot water flour, or water and corn starch or cream of....soup. I am kinda a stickler for tradition so I usually just use too much onions. Truth be told though the only thing I got against the thickened version is ma lips!!