Shrimp Étouffée by The Cajun Ninja
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- čas přidán 7. 09. 2024
- Had many request for etouffee made with shrimp, so here it is!
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Music by Horace Trahan
SHRIMP ÉTOUFFÉE
2 Onions
2 Sticks of Celery
1 Green Bell Pepper
1 Red Bell Pepper
1 Bunch Green Onions
6 Cloves of Garlic
2 Sticks of Butter
1 Tablespoon Cajun or Creole Seasoning
1/4 Teaspoon of Salt
1/4 Teaspoon Cayenne Pepper
1/3 Cup of Flour
2 lbs of Small Shrimp
2 Cups of Hot Water (Add more if desired)
Start out by heating a Large Pot or Pan to a Low heat.
Chop the Onion, Celery, Red Bell Pepper, Green Bell Pepper, Green Onions, and Garlic.
Drop two Sticks of Butter into your pot and melt completely.
Add the chopped vegetables to the pot and raise burner to a medium heat.
Add the Cajun Seasoning, Salt, and Cayenne Pepper.
Sauté for about 30 minutes.
After 30 minuets of sautéing, push the vegetables to one side of the pot, add the 1/3 cup of flour and blend into the butter. Once the flour is mixed in well, stir everything altogether.
Sauté for another 30-40 minutes, or until the flour becomes brown in color. Be very cautious during this time. If the heat seems a little high, lower it. You don’t want anything to burn to the bottom.
Around this time you want to begin cooking some rice.
When you start to see some brown color forming, begin heating 2 cups of water in the microwave.
Add a little bit of the hot water to the pot.
Stir, breaking up anything on the bottom, until it’s a creamy mixture.
Add the rest of the hot water to the pot.
Raise the heat to where you see a slight boil.
Cover, and then lower to a simmering heat. Cook for 30 minutes. Be sure to come back every 5 to 10 minutes and stir, breaking up anything trying to stick to the bottom.
After 30 minutes, add the shrimp to the pot, and let simmer for another 10 to 15 minutes.
If you feel as though you would like a thinner gravy, just add a little more water. However, also taste it to see if you need more seasoning.
Enjoy Dat!
Made your Shrimp Etouffee, I was a little apprehensive when it appeared that I was cooking the Pi$$ out of the vegetables, but this northerner continued on, per your recipe and I was pleasantly surprised at the end result! The taste was magnificent! A little bit of spice with the sweetness of the shrimp! Amazing!!!! It paired very well with the Sauvignon Blanc!
@@jimnelson726 method to the madness. 😊👊🏻 The vegetables become one with the sauce.
I’m allergic to onions would it be possible to make this without them?
@@rhade316 I think it’s worth trying
What is the reasoning for not using tomato base?
Jason, I've been following you for years. So happy to see how far you've come. I enjoy your recipes and use them often. Your cookbook stays proudly displayed on my counter 😊
My wife, bless her heart, is allergic to shellfish. So, in order for her to experience etouffee, I am using your recipe and substituting chicken breast.
Which I cubed, seasoned and steamed before adding to the veggies.
I'll let you know how it turns out.
With most recipes, I have found a lot of times if shrimp is good, usually chicken is too. We will see.
This is the first time I’ve seen the roux cooked after the mirepoix! I’m super intrigued!
Love your recipes and enthusiasm for cooking good fresh seafood. I was born in Galveston and spent lots of time in Louisiana growing up and miss my fresh seafood from the area. My only suggestion if someone wants to step this up a notch would be to make and use your own seafood stock instead of water. I have done that several times and it is amazing either way. Thanks again for the great content. Your gumbo recipe is the bomb also!!!!
Cooked up your shrimp etouffe tonight. Once again, your recipe was on point. Great as always.
What he says is the truth you will fall in love with it. I'm from South Texas I went to Lafayette to a music festival I had etouffee in a bread bowl and then another one and then another one lol insane good
Are you The Wes Walker?
I didn't mean it like that man. Just wondering if you are the guy that played for the Patriots?
I don't think so @@miltonmoses6463
@@miltonmoses6463no sir
You get the best looking produce...my dude, this looks so good.
Fat Nurd haha I’m actually very picky about how I pick my produce. 😁👊🏻
@@TheCajunNinja you do Louisiana cuisine proud. I am a native son, but now live in Florida where crawfish tails are hard to come by. Gonna make your shrimp etouffee instead!
Looking good, Cajun! My family loves
Shrimp Étouffée, I'm going to pass this along!
Right on! Thanks! 😊👊🏻
Thanks for this recipe! Though I'm Cajun, I had never made an Étouffée. I'll be adding this dish to the menu of my Cajun food truck, "The Cajunator"! Unfortunately, it will be with frozen shrimp since I'm all the way in northern California! I made it tonight and it was just as I remember! So yum!
I followed this recipe tonight and used poblano pepper instead bell pepper since I'm allergic. It's so good and it doesn't taste like anything is missing. Thanks for the video!
Made a half serving tonight. Roomies loved it. I told you once my throat recovered from my cancer treatments, I would try one of your receipts. I have not eaten much since December. Even though we are under the shelter in place because of the virus outbreak (04/2020) here in Houston, we celebrated health and your Shrimp Étouffée!! Delish!!
MarkKnowsHouston Real Estate Videos well right on man! Hoping you’re in good health! Keep trucking that positive train! 😊👊🏻
An entertaining presentation; a 5 star performance! Touchè, Etufee!
Hello Cajun Ninja! It's a happy Friday for me and I had to stop by to show you some love and watch this delicious recipe! Your etouffee makes me want to cook some today! I love your channel so much! Have an awesome weekend!!! I'm even more happier to be a Rajun Cajun! Pi-yah!!!
I think I will try this one for Valentines for my Baby
Sir! Your recipes are absolutely the truth!! My picky eater teen literally said I've never even heard of that! I'm eating as I type this! We love all of your recipes. My first time ever making gumbo from scratch was your chicken and sausage gumbo recipe. Love your cajun stewed chicken! You're about to make a bunch of mini cajun ninjas 😂😂piyaaaahhh!!
Dude I just want to say I cook a lot of your recipes and they are always good. Thanks for doin what you do brotha
Just a tip, if you boil the shrimp shells they make a great stock to substitute for the water. OH SOOO GOOD...
Could I use chicken stock or would it alter the flavor too much?
That's what I'm talkin about!!! Yummy, as usual. Keep the good stuff coming
Megan Fox Thanks Meeeegan!! 😁👊🏻
Your sound effects killed me today... I needed the laugh!!! And the recipe, Thanks!!
AWWWWW YEEEEA THIS LOOKS GOOOD!!!
Made this tonight, substituted shrimp stock for water. I loved it ,but more importantly my wife raved over it. Have also made your shrimp creole which is also excellent. Keep em coming
I just got through cooking a shrimp etouffee ( can't afford crawfish here in Colorado but from Avoyelles parish, where I'd catch my own) and your recipe is by far the best etouffee I've ever cooked. Keep on keeping on man!
Bravo my friend! 👊🏻
Thanks for sharing this recipe. I love shrimp etoupe. Now l know how to make it .l can cook it my self and served it to my family in my table. 😋 👍Yummy ❤
Yummy! Looks so good. I used seafood stock to add more flavor instead of water
tks ninja
family tore this up
use his recommendations and kids will love it
That shrimp Étouffée looks so very tasty.😋💖
Louisa Lewis thank ya ma’am! 😁👊🏻
@@TheCajunNinja You're welcome.
What about adding sausage with it. Think I'll try that next time. We love your recipes and cooking videos. Keep them coming. Thank you so much.
Thank you VERY much for the recipe & instructions. I made this last week. It was delicious! I never thought I would be able to make roux. But with your step by step help out came out perfect! It was EVEN better the next day! Off to look for a salmon recipe on your page now 🙂
Rhiannon Ramirez u rock! Bravo to you! 👏🏻
Awe yeah you got me drooling now!
I just found out about a dish from watching Emeril called maque choux,. I would love to see your version!
Made this for my family yesterday and they loved it! Thank you so much! ❤️
I’m a huge fan of James lee Burke’s robicheaux books. He always eats etouffee and po’boy sandwiches. Sounds and looks delicious , I’ll have to try this ☺️
Malina 123 please do!! 😊👊🏻
Love it! Think I might make this dish tonight.
I just made this tonight and this tonight and it is BAD TO THE BONE awesome
Whew I made this tonight and geez the flavor was just as you described it. Omg crazy good. Thanks for another great recipe. It's a lot of chopping but we'll worth it.
Use season blend for short cut
@@nickeeg97 normally I would but after tasting this I know for a fact it would not taste the same if I hadn't used fresh vegetables. Plus it lasts longer without spoiling. It's just not the same
@@MzGee-cv3mk I totally understand! My preference is fresh chopped veggies because it makes the meal taste much more delicious 😋. I occasionally use the season blend.
This will be the 15 recipe I try because of you😃thanks brother ...hiyah.....nice beard too
King of The Dead u da Man! 😁👊🏻
Made this yesterday and it is sooooo good. Must try!
Just made this via your new cookbook! Awesome stuff
Man let me tell y’all I made this tonight for my family and it was bangin SO GOOD followed the. Cajun ninja recipe and it was so good and satisfying to belly I totally recommend this if you don’t eat crawfish
Neshia News 😁👊🏻
This looks amazing, I'll have to try it!! :-)
I'm making this I love it...thanks for Sharing....
You make it look so easy! I wanna try it!!!
Elle Dubb mais it is easy! Waiting on your feedback! 😁👊🏻
Made this tonight for dinner. 10/10 would recommend! 🤤
I remember the first time I had étouffée 😍😍😍😍😍😍 can’t wait to try your recipe!
I made your recipe last night, and it was delicious. I do however think 2 sticks of was a bit much, so I cut it down to 1-1/2 sticks.
Love that intro song , I'm gonna choose to use your channel to learn what I don't already know 😉
This is SO GOOD! I'm making it for my son's 21st birthday today at his request.
Thanks. Just made your recipe with a few other seafoods in addition to the shrimp.
I just followed this to the tee… my wife and daughter loves me!!! 😂😂🤙🏽
I’m making this today! Off to the store for a few ingredients.
Made this tonight , turned out great!!!!
First time was a hit so now I’m doubling it this time! Thanks 😊
Looks really good i got to try in make dis
Another good one, brother!...I think you should do a video on your workout routine to show us how you keep your physique while pounding all those Cajun carbs!
nidusaquilae76 haha I’m not ripped by any means. 😄
Just made it and oh man! Sooo good! Thanks !
just subscribed to your channel, from South MS living in VA haven't had any good Etouffee in a few years bout to finish it up, looks damn good so far!!!! respect!
tdm74 right on! I hope you enjoy!
That really looks freaking amazing!
Jeremy Kilbourn thanks! 😊👊🏻
@ thecajunninja, if you were to 10x this recipe while cooking for a group up north, would you change anything?
I am a pure Louisiana dal love your recipes
Hey, I did a first-time-making shrimp etouffee video using your recipe video, hope I did it right, and want to say thank you.
Looks bomb!!!
My mother would add a can of rotel tomatoes in the mix right before the shrimp.
Ninja, nice looking Shrimp Étouffée recipe!
The Bald Chef hey thanks my dude!
I'm one of your followers' Bald Chef. I've been following this young buck for well over a year and am slowly learning to cook at the ripe old age of 66....I do try!
There go my boyyy 💪🏽💪🏽💯🏆
One of my favorites. I’m making it tomorrow, except I’m not putting it on rice - I’m going to stuff some pistolettes, me 😋
What can I do. To stop the season from getting hard like a rock in your container?
Throwing this on some fried green maters tonight my brother. Thanks
People, please make the roux by cooking the flour and fat first till its a nice peanut butter color. It's so important to the dish.
I need a Le Creuset cookware set too! Lol
If I wanted to add sausage to this, what would be the best method?
All the etouffé I’ve ever had was brown. I guess they just cooked the roux more before adding the water?
Making this right now!
Oh yes ,I can smell it and taste it in my mind .damn it looks so good .Thanks ..And I will make this for my girls ..
I wish more people down in Dulac would watch these videos and learn how to cook! LOL
Cuts like a knife ha c’mon now. They got plenty of great cooks down there. 👊🏻
@@TheCajunNinja You know it's just me poking fun! I should have said Thibodaux.
Every time I make this dish I watch the video lol
I'm from southwest Louisiana and idk if he's really a cajun. Has a hint of my accent so maybe. I make mine almost exactly like this! It's true. It's delicious!
Well Southwest is still North of me😏
Different accents all over the south. Trussme 😊👊🏻
@@TheCajunNinja yeah true. Where do you live? I'm from Lafayette, LA.
What’s the difference of making the Roux at the beginning than while cooking the vegetables?
Emilios Kitchen when I do it this way I can get my vegetable were I like, and the start making the roux so that when the color of the roux is where I want it, I then know my vegetables are ready too. 😊👊🏻
Delicious!
I started making my own seasonings using powdered onion and powdered garlic as the main ingredient. Then I take dried green onions, dried parsley flakes, and put them into a food processor to make a coarse powder with them. I add celery powder and paprika, then blend everything. I DON'T put salt or pepper. You can add whatever you want to suit your own personal taste. You don't get all the salt and pepper that manufactures like to load their seasoning with, because they are cheap fillers. Worse mistake you can make is, #1, over salting food, 2nd, putting in too much pepper, #3, adding some kind of off flavor that manufacturers always seem to put in their' seasoning. Making your own seasoning eliminates all of that from happening....AND IT'S A LOT CHEAPER !
Meaux Jeaux well they aren’t really fillers, they’re flavor. Without salt your seasoning won’t have much flavor. Now like you said you can go ahead and add to your liking, but you can also do the same thing with any Cajun blend. Everything is going to end up being preference no matter how you spin it. 👊🏻
@@TheCajunNinja They are fillers when they put too much, which in most cases they do. I prefer to have more control and salt separately. I like a lot of "seasoning", so I can do that if it's not salted. If a company offered seasoning with no salt, they would be surprised that it would actually sell. But yeah, salt is an absolute must, but as you already know, it has to be an exact amount. You can get away with going under somewhat, but not going over. But to be honest, a pre packaged seasoning combo is totally unnecessary, because we can add all the ingredients separately. Think about it, our mawmaws were all the best Cajun cooks...PERIOD, and where did they get their store bough blends ? THEY DIDN'T, because there was no such thing !
Stupid Question. Is it best to do the roux first then saute your veggies, or saute the veggies then do your roux? I have done both, and not sure if there is a difference.
Looks good! I think you should do Shrimp or Crawfish Pistolette request :)
Jae W I’m sure I will one day!
What is the name of the song in the intro! I love it!
Tasted really good, but my shrimp came out mushy 😕
Do you think I overcooked them?
Overcooked they would be tough, not mushy
Can you use white onion?
Making your chili right now.
I'm making this soon as I get home 😋
Great job
I can't eat crawfish, so I am going to try this.
Hey Ninja, do you have any Cajun crockpot magic for us???
erik nulty not many! I had a few in the beginning, but I got away from it.
Chicken stock instead of water. Other than that, it made me hungry, good job ninja
Hey Clint, I appreciate the input, but that water mixed with the crawfish will create a natural broth. You get more of a pure taste. By all means, do what ya love, but this works for me. Thanks for tuning in. 😊👊🏻
What size Dutch oven do you have? Also love the content and have for many many years. Keep'em coming 😋
Could use more flour I think with two sticks of butter
Him look good. 🤤
Yes Sir!!!!
Def using stock instead of water thoughhh
Yeah I’ve seen people say this. The thing is, if you’re buying a store-bought seafood stock, you could be adding flavors of things that aren’t shrimp. Now if you have the shells of the shrimp, and can make your own stock, go for it. This recipe is good for people who just so happen to have some fresh shrimp without shells. When the water in Shrimp combine, you actually create a natural shrimp broth. 👊🏻
Do you have a cookbook
Why butter vs veg oil when sautéing veggies in your different recipes?
Love this @Cajun ninja piyaaaa this is awesome shared how are you 💜💜
west haven alwaysandforever hey thank ya West!
I’m going to make this tonight, but Why didn’t you use The remainder of the green onion that was left in the rubber band? just curious 🧐
I don’t know if this is what he is doing, but I save that part and use it when making stock.