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1. recipes.net › copycat › chef-paul-prudhommeChef Paul Prudhomme’s Shrimp Etouffee Recipe

   recipes.net › copycat › chef-paul-prudhomme

   • Cached

   Feb 17, 2024 · How To Make Chef Paul Prudhomme’s Shrimp Etouffee Recipe. A classic Louisiana dish with plump shrimp in a flavorful roux-based sauce, served over rice. Preparation: 20 minutes. Cooking: 45 minutes.

   • Category: Chef Paul Prudhomme
   • Servings: 1

   • Cuisine: Cajun

2. Videos

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     20:42

     youtube.com

     My Crawfish Étouffée (Paul Prudhomme Approved) | Chef Jean-Pierre

     Jun 15, 2023

     135.9K Views

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     southernliving.com

     Shrimp Étouffée Recipe

     Jan 17, 2020

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     6:15

     youtube.com

     Shrimp Etouffee

     Feb 22, 2022

     6K Views

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3. blog.ciachef.edu › channel-flavor-new-orleansChannel the Flavor of New Orleans by Making a Shrimp Etouffee

   blog.ciachef.edu › channel-flavor-new-orleans

   • Cached

   • Shrimp Etouffee
   • Creole Seasoning
   • Shrimp Stock
   • Spinach and Roasted Pepper Tian

   Start to finish: 4 hours (Active: 1 hour 10 minutes; inactive: 2 hours 50 minutes) Servings: 10 2 tablespoons unsalted butter 2 yellow onions, chopped 2 red bell peppers, chopped 6 stalks celery, chopped 2 tablespoons minced garlic 4 Roma tomatoes, seeds removed, diced 2 dried bay leaves 2 teaspoons kosher salt 1/2 teaspoon cayenne pepper 2 tablesp...

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   Servings: 10 2 1/2 tablespoons paprika 2 tablespoons kosher salt 1 tablespoon minced garlic 1 tablespoon freshly ground black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh thyme Combine the ingredients and stir to combine. Set aside until ready to use.

   See full list on blog.ciachef.edu

   Servings: 10 1 pound (about 1 quart) shrimp shells and heads 1/2 large yellow onion, chopped 1 stalk celery, chopped 3 carrots, chopped 3 garlic cloves, peeled and crushed 1 bay leaf 1 teaspoon black peppercorns, cracked 2 tablespoons tomato paste 2 tablespoons brandy 2 teaspoons kosher salt Preheat the oven to 350 degrees F. Place the shrimp shell...

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   Servings: 10 5 red bell peppers 2 tablespoons unsalted butter 4 shallots, sliced 5 cloves garlic, sliced 2 pounds, 8 ounces baby spinach 1/2 teaspoon kosher salt Roast the red peppers over a flame until charred all over. Alternately, cut around the core of the pepper to remove the seeds and stem. Lay the pepper flat, skin side up, on a baking sheet...

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   • Author: Mike Koller

4. www.food.com › recipe › shrimp-etouffee-71189Shrimp Etouffee Recipe - Food.com

   www.food.com › recipe › shrimp-etouffee-71189

   • Cached

   Paul Prudhomme makes a mean etouffee but it's a bit rich so I've adapted it to make it a little less so. I generally cut the peppers in the seasoning mix down to 1/4 of the amount on the ingredients list.

   • 5/5 (8)
   • Total Calories: 916

   • Category: Cajun

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6. thisishowicook.com › shrimp-etouffee-recipeShrimp Etouffee (Smother me in this!) - This Is How I Cook

   thisishowicook.com › shrimp-etouffee-recipe

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   Feb 11, 2020 · Shrimp Etouffee is shrimp cooked in a rich, thick, silky sauce. Perfect served with rice, this dish can even be made ahead. Get your sauce finished and then turn off and set aside covered.

   • Category: Main Course
   • Servings: 6

   • Cuisine: American

7. thespicegirlkitchen.com › new-orleans-shrimp-etouffeeAuthentic New Orleans Shrimp Etouffee - The Spice Girl Kitchen

   thespicegirlkitchen.com › new-orleans-shrimp-etouffee

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   Feb 12, 2024 · This classic and authentic New Orleans Shrimp Etouffee will have your guests returning for seconds, guaranteed! Print Recipe Pin Recipe Prep Time 10 minutes mins

   • Category: Main Course
   • Servings: 4

   • Cuisine: Cajun
   • Total Calories: 228

8. People also ask

   Does Paul Prudhomme make etouffee?

   • Paul Prudhomme makes a mean etouffee but it's a bit rich so I've adapted it to make it a little less so. I generally cut the peppers in the seasoning mix down to 1/4 of the amount on the ingredients list. Some consider me a wimp. You've been warned! Cook time for stock and rice is not included."

   Shrimp Etouffee Recipe - Food.com

   www.food.com/recipe/shrimp-etouffee-71189

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   How do you make New Orleans shrimp etouffee?

   • This classic and authentic New Orleans Shrimp Etouffee will have your guests returning for seconds, guaranteed! In a large, heavy pot, make a roux by combining the oil and flour over medium heat. Stir constantly until the roux becomes a dark caramel color - be careful not to burn it. Set aside in a clean bowl.

   Authentic New Orleans Shrimp Etouffee - The Spice Girl Kitchen

   thespicegirlkitchen.com/new-orleans-shrimp-etouffee/

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   How long does it take to cook a shrimp etouffee?

   • Cook until the shrimp are cooked through, about 6 minutes. Remove from the heat and stir in the parsley. To serve, place a spinach and red pepper tian in a shallow serving bowl. Spoon the hot etouffee around the tian and garnish with scallions. Servings: 10 2 1/2 tablespoons paprika 2 tablespoons kosher salt 1 tablespoon minced garlic

   Channel the Flavor of New Orleans by Making a Shrimp Etouffee

   blog.ciachef.edu/channel-flavor-new-orleans-making-shrimp-etouffee/

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   What is etouffee crawfish gravy?

   • Meaning “smothered,” an etouffee coats the shrimp (or crawfish, as you’ll often find it in New Orleans) with a spice-packed gravy worthy of Chef Paul himself. This recipe calls for homemade shrimp stock, but you can use store-bought if you prefer. Making it from scratch is quite easy, though, and a great way to use leftover shells.

   Channel the Flavor of New Orleans by Making a Shrimp Etouffee

   blog.ciachef.edu/channel-flavor-new-orleans-making-shrimp-etouffee/

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9. recipe-comm.livejournal.com › 164014Shrimp and Crawfish Etouffee - Paul Prudhomme: recipe_comm ...

   recipe-comm.livejournal.com › 164014

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   Shrimp and Crawfish Etouffee - Paul Prudhomme. Ingredients. 3 cups seafood stock, divided. (If you don't have seafood stock, substitute a good quality chicken or turkey stock but don't use plain water.) 2 teaspoons kosher salt. 1/4 teaspoon cayenne pepper. 1/2 teaspoon white pepper. 1 teaspoon ground black pepper. 1 teaspoon dried basil.

10. cooking.nytimes.com › recipes › 1021848-shrimp-etouffeeShrimp Étouffée Recipe - NYT Cooking

    cooking.nytimes.com › recipes › 1021848-shrimp-etouffee

    Found in both Creole and Cajun cuisines, étouffée is most commonly made with crawfish tails, which have a distinct flavor, but crawfish have a short season and aren’t readily available in most...