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 ...

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.

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 ...

This shrimp Creole recipe comes from Emeril Lagasse, who visited the Food & Wine Test Kitchen back when he was chef at legendary Commander's Palace in New Orleans. The spicy, tomato-based sauce is ...

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

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.

Cover shrimp with plastic wrap, and refrigerate until ready to use. Bring 4 1/2 cups water and reserved shells to a simmer in a large saucepan over medium-high. Remove from heat; let stand 15 minutes.

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.