N o trip to New Orleans is complete without eating shrimp étouffée: the saucy, Cajun-spiced shrimp that’s served over rice. As with many Louisiana recipes, shrimp étouffée gets its richness ...

Remove the shrimp from the oven and transfer to a stock pot. Add the onions, celery, carrots, garlic, bay leaf, peppercorns and tomato paste, and stir to combine. Cook until the tomato paste has ...

Get the recipe: Shrimp Étouffée The dish was embraced by many readers. I still get emails from home cooks who tell me they frequently make it, and that is so gratifying.

Here’s one more recipe with a Louisiana flare – shrimp etouffee. Originally, I wanted to cook crawfish etouffee, but this recipe better incorporates our local shrimp industry.

This Jan. 25, 2017 photo provided by The Culinary Institute of America shows shrimp etouffee in Hyde Park, N.Y. This dish is from a recipe by the CIA.

Shrimp etouffee smothered in flavorful sauce, veggies. Ann Maloney The Washington Post. ... Like with many beloved recipes, interpretations of etouffee vary — even within families.

‘Smothered’ seems an inhospitable way to describe the charms of an etouffee, the Louisiana dish that begins with the aromatic trinity of onion, celery and green bell pepper, builds on a… ...

Recipe: Shrimp & Crawfish Etouffee. By Allison Bradley. Published: Nov. 4, 2022 at 11:44 AM CDT Recipe ... Keep cooking until shrimp are completely cooked and base has thickened.