[[ recipeID=recipe-8lbmiz7o5, title=New Orleans Shrimp Etouffee ]]
This succulent “smothered” stew is often made with crawfish or crab instead of shrimp. Just make sure to add the shrimp at the end, so they stay plump and juicy. Making étoufée is all about building flavor: starting with a velvety roux, cooking the vegetables longer than you’d think, and scraping all those tasty bits off the bottom of the pan with a wooden spoon. The sauce should be only thick enough to coat the rice.
Keywords: shrimp etouffee, etouffee recipe, new orleans recipes