Light or dark thick or thin: shrimp étouffée the way you like it.
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The best shrimp etouffee recipe ever
I'm going to shower you with everything you need to know to make shrimp étouffée.
Étouffée is the French word for “smothered” and what it actually describes is a Cajun and Creole cooking method in which a protein such as shrimp is cooked on the stovetop in a thick roux-based sauce. It’s a method also used for crawfish chicken you name it. In the home especially in homes not located near Louisiana shrimp étouffée is probably the most popular version since crawfish can be hard to find.
To make a great étouffée it helps to first deconstruct what the dish actually is in the technical sense. At first glance it looks like a stew and is often described as such. But when it’s made with quick-cooking seafood like shrimp it’s not really a stew because the shrimp aren’t simmered in the liquid long enough. In fact they’re one of the last ingredients to go into the pot and just long enough to cook through.
