Delicious Shrimp Etouffee Recipe by Andrew Zimmern

Looking for a flavorful and mouthwatering dish to spice up your weeknight dinner? Look no further! Renowned chef Andrew Zimmern has crafted an incredible recipe for Shrimp Etouffee that is guaranteed to tantalize your taste buds. Bursting with bold flavors and aromatic spices, this Cajun-inspired dish is a true feast for the senses. ️ Whether you’re a seafood lover or simply looking to try something new, this shrimp etouffee recipe is a must-try. So, grab your apron and prepare to embark on a culinary adventure that will leave you craving for more. Get ready to impress your family and friends with this delectable creation!

Delicious Shrimp Etouffee Recipe by Andrew Zimmern | 101 Simple Recipe
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Introduction to Shrimp Etouffee

Discover the origins and flavors of shrimp etouffee, a classic Louisiana dish.

What is Shrimp Etouffee?

Shrimp etouffee is a mouthwatering Cajun dish originating from Louisiana. It is a rich and flavorful stew-like recipe that features tender shrimp cooked in a savory sauce. The dish is known for its combination of spices, generous use of vegetables, and a slightly spicy kick that brings out the true essence of Cajun cuisine.

Etouffee, which means “smothered” in French, perfectly describes the cooking technique used in this dish. The shrimp is smothered in a flavorful mixture of onions, bell peppers, and celery, which are often referred to as the “holy trinity” of Cajun cooking. This mixture is cooked down to a thick sauce, and then served over a bed of rice, providing a satisfying and hearty meal.

The History of Shrimp Etouffee

The origins of shrimp etouffee can be traced back to the Acadian people, who settled in Louisiana in the 18th century. These French-speaking immigrants brought with them their love for seafood and the skill of creating delicious stews. Over time, the dish evolved and incorporated local ingredients and flavors, resulting in the unique combination of French techniques and Louisiana ingredients that we know today.

Shrimp etouffee gained popularity in the mid-20th century, thanks to famous chefs like Justin Wilson and Paul Prudhomme, who showcased Cajun cuisine to a wider audience. With its rich history and cultural significance, shrimp etouffee has become a beloved staple in Louisiana’s culinary tradition.

Ingredients and Preparation

To make a delectable shrimp etouffee, you will need the following ingredients:

  • 1 1/2 pounds of shrimp, peeled and deveined
  • 1 cup of onions, finely chopped
  • 1/2 cup of bell peppers, finely chopped
  • 1/2 cup of celery, finely chopped
  • 4 cloves of garlic, minced
  • 1/2 cup of butter
  • 1/4 cup of all-purpose flour
  • 2 cups of seafood or chicken stock
  • 1 can of diced tomatoes
  • 2 tablespoons of Worcestershire sauce
  • 2 teaspoons of Cajun seasoning
  • 1 teaspoon of hot sauce
  • Salt and pepper to taste
  • Chopped parsley for garnish

To prepare shrimp etouffee, follow these steps:

  1. In a large skillet or pot, melt the butter over medium heat.
  2. Add the onions, bell peppers, celery, and garlic. Sauté until the vegetables are soft and translucent.
  3. Sprinkle the flour over the vegetable mixture and stir well to coat.
  4. Slowly pour in the stock, stirring constantly to avoid any lumps.
  5. Add the diced tomatoes, Worcestershire sauce, Cajun seasoning, and hot sauce. Stir until well combined.
  6. Reduce the heat to low and simmer the sauce for about 10 minutes, allowing the flavors to meld together.
  7. Add the shrimp to the sauce and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
  8. Season with salt and pepper to taste.
  9. Serve the shrimp etouffee over a bed of rice and garnish with chopped parsley.

With its tantalizing flavors and rich history, shrimp etouffee is a must-try dish for anyone who wants to savor the taste of Louisiana cuisine. Whether enjoyed at a trendy New Orleans restaurant or cooked at home, this classic dish never fails to impress.

Give shrimp etouffee a try and transport yourself to the vibrant and soulful culinary world of Louisiana. You won’t be disappointed!

Andrew Zimmern’s Take on Shrimp Etouffee

Celebrate the flavors of Louisiana with celebrity chef Andrew Zimmern’s unique twist on the traditional shrimp etouffee recipe. This classic Cajun dish is known for its bold flavors and rich texture, and Zimmern’s version takes it to a whole new level.

Zimmern, best known for his adventurous palate and global culinary experiences, brings his expertise to the kitchen with this delicious shrimp etouffee recipe. By adding his own personal touches, he elevates this dish to a whole new level.

Andrew Zimmern’s Culinary Background

Andrew Zimmern has had a storied culinary career, working in renowned restaurants and hosting several food-related TV shows. With a passion for exploring exotic flavors and giving traditional dishes a modern twist, Zimmern has become a household name in the culinary world.

Having traveled to over 170 countries, Zimmern has had the opportunity to sample a wide range of cuisines and draw inspiration from different cultures. This exposure has influenced his cooking style and the way he approaches his recipes, including his take on shrimp etouffee.

Zimmern’s love for food started at a young age and can be traced back to his upbringing in New York City. He credits his parents for instilling in him a deep appreciation for good food and the importance of using fresh, quality ingredients. This philosophy is evident in his shrimp etouffee recipe, as he emphasizes the use of high-quality, local seafood and flavorful spices.

The Key Ingredients in Andrew Zimmern’s Shrimp Etouffee

To recreate Andrew Zimmern’s shrimp etouffee, there are a few key ingredients that you’ll need. These include:

  • Shrimp: The star of this dish, fresh shrimp adds a delightful seafood flavor and succulent texture.
  • Trinity: A staple in Cajun cooking, the trinity consists of onions, bell peppers, and celery. This aromatic combination forms the base of the dish, adding depth and flavor.
  • Creole Seasoning: A blend of spices such as paprika, cayenne pepper, and garlic powder, creole seasoning adds a kick of heat and a burst of flavor.
  • Roux: A mixture of fat and flour, a roux is used to thicken the etouffee sauce and give it a rich, velvety texture. Zimmern’s recipe calls for a dark roux, which adds depth and complexity to the dish.
  • Stock: Whether you choose seafood stock or a combination of seafood and chicken stock, it’s important to use a good quality one to enhance the flavors of the etouffee.

These ingredients, when combined, create a harmonious blend of flavors that is sure to impress your family and friends.

Techniques and Tips from Andrew Zimmern

When it comes to preparing Andrew Zimmern’s shrimp etouffee, there are a few techniques and tips that will help you achieve the best results. Here are some important points to keep in mind:

  • Preparation: Before you start cooking, make sure to peel and devein the shrimp. This will ensure that you have a clean and flavorful base for your etouffee.
  • Sautéing the Trinity: To bring out the flavors of the onions, bell peppers, and celery, it’s important to sauté them until they become tender and slightly caramelized. This step adds depth and sweetness to the dish.
  • Building Flavor: To build layers of flavor, follow Zimmern’s technique of adding the creole seasoning and roux at different stages of the cooking process. This allows the flavors to meld together and develop a complex taste profile.
  • Simmering: After adding the stock and shrimp, let the etouffee simmer gently. This allows the flavors to mingle and intensify, resulting in a luscious and flavorful sauce.

By following these techniques and tips from Andrew Zimmern, you can elevate your shrimp etouffee to new heights and create a dish that will impress even the most discerning palate.

Looking to serve a delicious drink alongside the shrimp etouffee? Try this refreshing punch bowl recipe for a flavorful pairing.

Mastering the Art of Shrimp Etouffee

Shrimp etouffee is a beloved Cajun dish that brings together the flavors of the South in one delicious and satisfying meal. With its rich and savory flavors, it’s no wonder that this dish has become a staple in many Southern kitchens. If you’re looking to master the art of shrimp etouffee, we’ve got you covered. In this article, we’ll take you through the step-by-step process of creating an authentic and flavorful shrimp etouffee dish that will impress your friends and family.

Preparing the Roux

The first step in creating a perfect shrimp etouffee is preparing the roux. The roux is the base of the dish and gives it its thick and silky texture. To make a roux, you’ll need equal parts flour and fat. In this recipe, we recommend using butter for a rich and indulgent flavor.

  1. Melt the butter in a large skillet over medium heat.
  2. Add the flour to the skillet and stirring continuously to prevent lumps from forming.
  3. Cook the roux until it reaches a golden brown color, which will take about 20-30 minutes. Be sure to stir constantly to avoid burning.

Note: The roux is the foundation of the etouffee, so take your time and cook it to perfection for the best results.

Sautéing the Holy Trinity

Once your roux is ready, it’s time to sauté the holy trinity. The holy trinity consists of onions, bell peppers, and celery, and forms the aromatic base of many Cajun dishes.

  • Heat a tablespoon of oil in a separate skillet over medium heat.
  • Add the onions, bell peppers, and celery to the skillet and sauté until they are soft and translucent.
  • Next, add the garlic and sauté for another minute to release its flavors.

Note: The holy trinity adds depth and complexity to the etouffee, so make sure to sauté it until it’s fragrant and tender.

Balancing Flavors and Seasonings

The final step in creating a delicious shrimp etouffee is balancing the flavors and seasonings. This is where you can get creative and adjust the dish to your taste.

  1. Add the cooked roux to the skillet with the holy trinity and stir well to combine.
  2. Pour in the chicken or seafood stock and stir until the mixture is smooth.
  3. Season the dish with salt, pepper, cayenne pepper, and any other spices or herbs you desire. Remember to taste as you go and adjust the seasonings accordingly.
  4. Gently fold in the cooked shrimp and let them simmer in the sauce for a few minutes until they are heated through.

Note: The key to a flavorful etouffee is finding the right balance of spices and seasonings. Don’t be afraid to experiment and make it your own!

And there you have it! By following these steps, you’ll be well on your way to mastering the art of shrimp etouffee. Whether you’re cooking for a special occasion or simply craving a taste of the South, this authentic and flavorful dish is sure to satisfy.

For a healthier option, you can also check out this weight loss recipe to complement the shrimp etouffee dish.

Choosing the Perfect Shrimp

When it comes to creating a delicious shrimp etouffee, selecting the right shrimp is essential. The type of shrimp you choose can greatly affect the taste and texture of your dish. In this section, we will explore the best types of shrimp to use in your shrimp etouffee and provide tips on how to select high-quality seafood.

Understanding Different Shrimp Varieties

There are various types of shrimp available in the market, each with its own unique characteristics. Some of the most popular shrimp varieties include:

  • Gulf White Shrimp: This variety is known for its sweet and delicate flavor. It is often considered the best choice for shrimp etouffee due to its tender texture.
  • Rock Shrimp: These small, firm-textured shrimp have a slightly sweet flavor. They are an excellent alternative if Gulf White Shrimp is not available.
  • Wild-Caught Shrimp: Shrimp caught in their natural habitat are generally known to have a more robust flavor compared to farm-raised varieties.

Note: Experiment with different shrimp varieties to find the one that suits your taste preferences best.

Guidelines for Selecting Fresh Shrimp

When selecting shrimp for your shrimp etouffee, it is crucial to choose fresh, high-quality seafood. Here are some guidelines to help you pick the best shrimp:

  1. Appearance: Look for shrimp that have a shiny and translucent appearance. Avoid shrimp with a dull or cloudy shell, as it may indicate that the shrimp is not fresh.
  2. Texture: Fresh shrimp should feel firm and springy to the touch. Avoid shrimp that feel mushy or slimy.
  3. Smell: Give the shrimp a sniff before purchasing. Fresh shrimp should have a mild, sea-like scent. If the shrimp has a strong ammonia smell, it is a sign of spoilage.
  4. Source: Whenever possible, choose shrimp that is sustainably sourced and harvested from reputable suppliers. This ensures that you are supporting responsible fishing practices and getting the freshest seafood.

Pro Tip: If you have a local seafood market nearby, consider visiting it rather than purchasing shrimp from a grocery store. Local markets often offer fresher seafood options.

Alternative Seafood Options

If you are not a fan of shrimp or simply want to try something different, there are alternative seafood options that you can use in your etouffee. Some popular choices include:

  • Crawfish: Crawfish can be a great substitute for shrimp in etouffee. They have a similar texture and flavor profile, making them an excellent alternative.
  • Crab: Lump crabmeat can add a rich and savory element to your etouffee. It pairs well with the flavors of the dish and creates a delicious seafood medley.
  • Mixed Seafood: If you want to create a seafood extravaganza, consider using a combination of shrimp, crawfish, and crab in your etouffee. This will provide a variety of flavors and textures.

Important: Adjust cooking times and techniques according to the seafood option you choose. Each seafood variety may require specific handling and preparation methods.

By following these guidelines, you can choose the perfect shrimp for your shrimp etouffee and ensure that your dish is bursting with flavor. Whether you stick with traditional shrimp or explore alternative seafood options, your etouffee will be a hit with family and friends.

To enhance your shrimp etouffee recipe by chef Andrew Zimmern, try using the White Castle recipe for a unique twist on flavors.

Serving and Pairing Shrimp Etouffee

When it comes to serving and enjoying shrimp etouffee, there are a few key factors to consider. The presentation, garnishing, and pairing options can greatly enhance your dining experience. Let’s delve into the best ways to present and enjoy shrimp etouffee, along with some suggested accompaniments.

Garnishing and Presentation

Garnishing shrimp etouffee adds visual appeal and enhances the overall flavor profile. Here are a few garnishing ideas to elevate your dish:

  • Sprinkle some fresh parsley: Add a pop of vibrant green to your shrimp etouffee with a generous sprinkling of fresh, chopped parsley. Not only does it enhance the visual appeal, but it also provides a subtle freshness to the dish.
  • Squeeze of lemon: Before serving, squeeze a wedge of lemon over the shrimp etouffee. The tangy citrus flavor cuts through the richness of the dish, balancing the flavors perfectly.
  • Crumbled bacon: For an indulgent twist, sprinkle some crispy crumbled bacon on top of the shrimp etouffee. This adds a smoky, savory component that pairs beautifully with the creamy sauce and tender shrimp.

Recommended Side Dishes

Pairing the right side dishes with your shrimp etouffee can take the meal to the next level. Here are some recommended options:

  • Steamed white rice: A classic accompaniment, steamed white rice provides a neutral base that allows the flavors of the shrimp etouffee to shine. The rice also helps to absorb the delicious sauce, creating a harmonious combination.
  • Buttered cornbread: The touch of sweetness and rich buttery flavor of cornbread complements the savory notes of the etouffee. Use a cornbread recipe that incorporates corn kernels for added texture and taste.
  • Collard greens: For a healthy and vibrant side dish, sautéed collard greens make a great choice. The slightly bitter greens provide a refreshing contrast to the richness of the etouffee.

Wine Pairings for Shrimp Etouffee

Choosing the right wine can greatly enhance the flavors of your shrimp etouffee. Here are some wine pairings that work well:

  • Chardonnay: A full-bodied Chardonnay with buttery notes and a hint of oak complements the richness of the shrimp etouffee. Look for a wine with good acidity to balance the flavors.
  • Sauvignon Blanc: If you prefer a white wine with a lighter body and more herbal notes, go for a Sauvignon Blanc. Its crispness and herbaceousness provide a refreshing contrast to the creamy etouffee.
  • Pinot Noir: If you’re a fan of red wine, consider a light to medium-bodied Pinot Noir. This wine has enough acidity and fruitiness to stand up to the flavors of the etouffee without overpowering them.

Note: The suggested garnishing, side dishes, and wine pairings are just recommendations. Feel free to experiment and adjust according to your personal preferences.

Serving and pairing shrimp etouffee is all about enhancing the flavors and creating a memorable dining experience. By paying attention to the presentation, garnishing, and accompaniments, you can elevate this classic dish to new heights. Enjoy!

Thank you for taking the time to read our article about the shrimp etouffee recipe by Andrew Zimmern. We hope you found the recipe and the tips provided helpful in creating a delicious and authentic dish. Make sure to bookmark our site and visit again later for more mouthwatering recipes and culinary inspiration. Happy cooking and bon appétit!

Frequently Asked Questions

Here are some frequently asked questions about the shrimp etouffee recipe:

No. Questions Answers
1. What is shrimp etouffee? Shrimp etouffee is a classic Cajun dish that typically features a roux-based sauce with a flavorful combination of shrimp, vegetables, and spices. It is often served over rice and is known for its rich and savory taste.
2. Where does shrimp etouffee originate from? Shrimp etouffee originates from Louisiana, specifically the Cajun and Creole cuisines. It is a popular dish in the region and is often enjoyed during Mardi Gras celebrations.
3. Can I use frozen shrimp for this recipe? Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them properly before cooking and adjust the cooking time accordingly.
4. What are some substitutes for shrimp in etouffee? If you’re not a fan of shrimp or looking for alternatives, you can try using crawfish or even chicken to make a delicious etouffee. The flavors will be slightly different, but equally satisfying.
5. Can I make this recipe ahead of time? Yes, you can make the shrimp etouffee ahead of time. Simply store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.
6. What can I serve with shrimp etouffee? Shrimp etouffee is traditionally served over rice, but it also pairs well with crusty French bread or cornbread. You can also add a side of sautéed greens or a fresh salad to round out the meal.

Jump to Recipe

Shrimp Etouffee Recipe

Try this delicious and authentic shrimp etouffee recipe by Andrew Zimmern. Made with a rich roux-based sauce and flavorful spices, this Cajun dish is sure to impress.

  • 2 tablespoons butter
  • 1 onion (diced)
  • 1 green bell pepper (diced)
  • 2 celery stalks (diced)
  • 3 cloves garlic (minced)
  • 2 tablespoons all-purpose flour
  • 1 cup chicken or vegetable broth
  • 1 14.5-ounce can diced tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound shrimp (peeled and deveined)
  • 2 tablespoons chopped fresh parsley
  • Cooked rice (for serving)
  1. In a large skillet, melt the butter over medium heat. Add the onion, bell pepper, and celery, and cook until softened, about 5 minutes.
  2. Add the garlic and cook for another 1 minute.
  3. Sprinkle the flour over the vegetables and stir well to coat.
  4. Slowly whisk in the broth, diced tomatoes (with their juice), Worcestershire sauce, paprika, thyme, oregano, cayenne pepper, salt, and black pepper.
  5. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 15 minutes, stirring occasionally.
  6. Add the shrimp to the skillet and cook for 3-4 minutes, or until they are pink and cooked through.
  7. Stir in the chopped parsley and remove the skillet from the heat.
  8. Serve the shrimp etouffee over cooked rice and enjoy!
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shrimp etouffee, Cajun recipes, seafood dishes, Andrew Zimmern recipes