Shrimp Etouffee Recipe - Spicy Creole/Cajun Shrimp Sauce on Rice - Frozen Shrimp Tips

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/236320/Chef-Johns-Shrimp-Etouffee/

[@whowasthat]

My girlfriend always asks me how I've become so good in the kitchen so I lie and tell her its just natural.. But she really doesn't know the connection I have to Chef Johns videos past 2AM

[@junialstudios]

yep yep....same here!

[@159SG]

hahahahahahhahahahahaahah

[@tidykun3707]

so accurate

[@juliapereida9623]

funny.... But that's so nice to have a man in the kitchen. My husband makes awesome breakfast but anything else forget it

[@khmericankitchenseeds8776]

that's good one. hey, all thanks to the power of technology. and all we need is the "can do" attitude and some basic cooking skill. That being said, keep I'm Asian growing up in USA. When I served the crowd, I've been told.... my Mexican dishes is a reminder of their grandma's. my Bean stews, Jambalaya, and Gumbo reminded them of their trip to Louisiana. my white sauce for pasta tasted like a pasta dish at their favorite restaurant. Also, I'm told everyday by the children that I serve, "you're THE best cook EVER!!". Now, that is very rewarding to me. Again, all thanks to technology, the spirit of cooking, and the generosity of the chefs who shared their recipes. HAPPY COOKING ADVENTURE EVERYONE!!!!!

[@misstimberlake09]

I live In a very small town. The largest grocery store is walmart. No meat or seafood market. All of the seafood items are frozen. We don't know how long it's been sitting there and the dishes just never taste quite the same. I've had the extra water issue myself. But I love these kinds of "use what you can find" types of videos.. and budget friendly meals.. more of these please

[@TheMohadam]

Walmart!? Sorry to hear.

[@Trytocookthis]

@@TheMohadam Same here, Our Super Valu (locally owned) and Food Lion have gone, after the Super Walmart opened. We used to have a regular Walmart, but..... progress? On the bright side, there's a big - ish city 25 minutes away if you can travel. The food at our Super Walmart is pretty decent, except ground beef.

[@spacewizard69]

damn that sound depressing, sorry

[@misst9]

As someone from the rural Midwest...if your town has a Walmart...its not small.

[@kristen7623]

@@misst9 I think the point is that she has no access to fresh food

[@jaimewarden4304]

Chef John, I love your videos! The continuous modulation of your voice actually helps to ease my anxiety, so your videos are both calming and educational! THANK YOU!!

[@tumerica]

I love his voice, too. Makes me want to tweak his cheeks. He's a hoot!

[@timivers8823]

I was a chef, and watch his videos to learn a few tricks. Every cook has em. Thanks Chef John!

[@Dirkschneider]

Dear sir, I have some trouble splashing my worcestershire sauce in the shape of a llama. It looks more like a pigeon on a tricycle. Will this ruin the dish or can it just be considered an unorthodox variation? At least I didn't make the mistake of frying "the other holy trinity". Thanks for the warning! That would have been a mess.

[@courier007]

Two years old and this is still funny. Well played, Dirk

[@jlocke62]

I keep getting something between an Ostrich and an Emu!!! Please help!!

[@usernameisusername]

Comedy is best left to professionals

[@johnboyd7158]

Hmm maybe. My splash of sauce was shaped like a Chihuahua, but the dish was great!

[@coryd2668]

Mine just looked like a splat! Guess I ruin it!!

[@khmericankitchenseeds8776]

that's good one. hey, all thanks to the power of technology. and all we need is the "can do" attitude and some basic cooking skill. That being said, keep I'm Asian growing up in USA. When I served the crowd, I've been told.... my Mexican dishes is a reminder of their grandma's. my Bean stews, Jambalaya, and Gumbo reminded them of their trip to Louisiana. my white sauce for pasta tasted like a pasta dish at their favorite restaurant. Also, I'm told everyday by the children that I serve, "you're THE best cook EVER!!". Now, that is very rewarding to me. Again, all thanks to technology, the spirit of cooking, and the generosity of the chefs who shared their recipes. HAPPY COOKING ADVENTURE EVERYONE!!!!!

[@Tishieism]

That over creamy, cheesy grits: HEAVEN ❤️

[@DONTCALLMETHAT]

Yeeeeeessssss ❤️👌

[@jimholmes4224]

Good idea! Will do that next time!

[@sunrae7680]

Dee-lish!

[@boogitybear2283]

That’s the best!!!

[@HellokittyAnneliz]

2 years later and i am still making this dish...one of my familys favorite. .thanks for sharing

[@yankiekiki]

I’m an Indonesian who is currently living in South Carolina. I am going to try to make this for my southern friends 😋 Wish me luck! 🍀 Thanks Chef John!

[@malemd]

Made it yesterday, turned out superb. Just the right amount of heat. My kids loved it.... thanks Chef John! I did substitute red for green pepper and added 1/4 tsp of Kashmiri chilli to the spice mix

[@memyselfdinges]

FoodWishes is one of the few channels I don't click away at the last few seconds. I always at least wait untill I hear that godly, ''enjoy''

[@dvdgalutube]

I just made this dish and it is super delicious and easy! Thank you, chef! I didn’t even put chicken stock cuz I use fresh tomato purée, enough liquid for tha sauce. Two thumbs up!

[@MsDreamcakes]

I enjoy listening to you as much as I enjoy watching the amazing food you cook!!! =}

[@conorhughes6018]

The cadence of his voice is the funniest/most awesome thing on youtube :) Great recipes too.

[@bgntjohnson]

I agree.

[@eclecticaeclectica3125]

Likewise!😊 So sad that due to his "celebrity status" he doesn't care how much people like and enjoy him...

[@oscarg.3330]

That's pretty bold, I found his fake way of speaking very annoying.

[@ahikernamedgq]

That blew my mind a little bit, Chef John. Thank you!

[@dianemarinas7469]

Finally made this dish for dinner and it was out of this world! Your recipe wasn’t overwhelming either. Thank you for all your wonderful recipes!😁🤙

[@heylookatmelookatme]

Yippeeeee! You made Shrimp Etoufee accessible for those of us living under a rock! Thank you! OOXOO

[@o0Avalon0o]

I'm so happy I found this channel! Long-time fan but this is the first time I've been linked here, rather than starting from chef John's video & then following the link to read the recipe.

[@chefkendranguyen]

Making frozen shrimp work is tricky, nice, Chef.

[@nadkudo1798]

well, some of us don't have an option... besides not using them, lol I'd rather use something fresh and not this, but sometimes you want some shrimp...

[@mrbarrylewis]

Shiver me timbers that looks good

[@khoiavo]

I take it as a good sign that one of my kitchen inspirations watches one of my other big kitchen inspiration's videos as well.

[@mrbarrylewis]

Yep sure do, love these vids

[@32k0c]

Just made this dish substituting andouille sausage for the shrimp. Nothing is quite so satisfying to the soul as good food. Thanks for the recipe, Chef.

[@LawrenceKennard]

Wow! My wife just finished it and can't stop singing my praises this is a great recipe especially when you do small things like brown the butter this is my new recipe

[@jimbettridge3123]

The more I watch you, the more puns i hear, great recipes, and funny, well done John!

[@tumerica]

Always so great! Chef John makes me laugh out loud. I think he's gonna give me crows feet. I love to listen to him. Glad for this quickie style of making etouffee. The more traditional way--where the roux cooks a LONG time until it turns peanut-butter color before adding in the mirepoix (the holy trinity, here) takes significantly more time (but is also fabulous). We all need shortcuts sometimes. Lastly, am grateful for the tips about dealing with waterlogged poor quality shrimp--I call myself a foodie, but had honestly never thought about that. Very helpful! Thanks, Chef John.

[@deniseg812]

I buy frozen and never fresh because, years ago on another cooking show I was told only buy frozen, this is because most unfrozen shrimp in stores has been frozen and refrozen. I buy frozen deveined. I can assure you John my love, I'm a big fan. I can get them browned by drying them and patting them. Love you. Big fan.

[@JColeComedian]

Eating this now...super delicious- intense but well balanced flavors and spices. I used red bell pepper and a cup of clam juice and everything worked out great.

[@Lesevesel]

Yes. Shrimp juice + clam juice = crushing this dish lovingly.

[@williemorris5383]

Possible, the funniest and slightly sarcastic, recipe for Etouffee. I've ever heard. That's why I loved it. Also, the tip for the frozen shrimp was great. You have nooo idea how hard it is to get good quality shrimp in middle america that is not waterlogged. Great vid.

[@amberchristopher1]

OMG my boyfriend is cajun he was born and raised in Slidell Louisiana he loves this so much. I'm going to make this for him Thank you.

[@tonyanderson191]

I thoroughly enjoy this channel.being born and raised in New Orleans. Sampling and enjoying several incarnations of Creole and Cajun food for over 42 years.our food is savoury NOT spicy. That is one of the biggest issues that I come across when it comes to chefs.plus-hot sauce is for killing bacteria before we eat raw oysters.

[@the1blkman]

I just made this for the first time and THIS DISH IS GRRRRREAT!!!! I added Andouille sausage to it as well and it was just....good! Thank you chef John!!

[@nunyabizness9459]

By god is this brilliant. Bless you for bringing this recipe online, my mouth is rejoicing for the flavors of creole and Cajun culinary love.

[@HellokittyAnneliz]

Just made this recipe.. The whole family loves it.. Thank you!!

[@fullbag50]

I made this tonight (sadly, with shrimp smaller than the bag would have suggested), but it was still great! I left out the hot sauce and extra cayanne at the end as my family isn't so big on spicy, but I just added those to my plate. First time I have ever made something creole, and I was very pleased.

[@Xani13]

I hear you on the spicy part. I LOVE spicy. In fact, I have a spicy salsa I purchased at our state fair; it is made using Ghost chili peppers, Trinidad Scorpion peppers, and Moruga peppers (the three hottest peppers on the planet), among other things. I love it but it would send everyone else in my family to the hospital (or at the very least knock them on their butt) so I only use it when cooking for myself. :D

[@ULuvJanae]

I just got done making it and it came out perfect!! It taste just like back home in Louisiana 👌👌🍤🍤

[@JonathanDtz]

Wow , i just discovered this channel , im in love! Thanks for all the great recipies! Bon appétit !

[@darnelldunaway9244]

Our pescatarian son-in-law will be visiting for the Christmas holidays. We are fortunate enough to have recently purchased 30 lbs of head on shrimp @ $3. a pound. (Fresh from the waters at Jekyll Island, GA) I will try this recipe tomorrow to make sure it is good enough 😜. Your videos are THE BOMB. The best! BTW My husband doesn’t like leftovers, so lobster has been our casual Christmas Dinner for the past 15 years. (Served with my family traditional turkey potato dressing)

[@KatLoch]

I know this vid is 9 years old now, but I just watched the new Queer Eye season in New Orleans and Antoni made Shrimp Étouffée and I knew I had to try it. And on a whim I thought, maybe I'll try Chef John first to see if he's got a recipe and I was so excited to see this!!! I made it today almost exactly to recipe (removed celery due to allergies) and man oh man was it delicious. Going straight into my regular dinner rotation. Thanks for the great recipe!!! 😃✌️

[@Whatsername4224]

Delicious! And I don't care if you're not supposed to put tomatoes in Etouffee ~ they are good for you and delicious, so I put them in as directed. Super easy, huge hit w/ my family. Served it over spaghetti squash b/c my husband is diabetic.

[@billzebub7397]

Julie Trujillo I agree with you. Emeril chef demonstrated a recipe for etouffee and he also used tomatoes, CANNED tomatoes. And isn't Cajun cooking also about using what you have? I'm sure there are many, many etouffee recipes.

[@RainbowGardens]

Shrimp is one of my favorites and so versatile.

[@sitearm]

Thank you for the tips on dealing with frozen shrimp!

[@somerandomguy84]

We made this in my food chemistry class, albeit with bacon because it was way cheaper, but kids LOVED it. Science of thickening agents

[@auroramasters]

thanks to this video,now I know the magic of parsley on shrimps. sooo delicious...

[@isaakXP]

Wow, Chef John really put so much thyme into this shrimp dish!

[@NorthEast]

Can't please everybody. Your videos are easy to watch. Thanks

[@dboothpublic]

Thanks for the tip, Chef John! I've been frustrated by watery frozen shrimp/prawns since moving to the UK from the Philippines.

[@JamesSavik]

Made it. It turned out great.

[@SamuelLiebermann]

The opposite of "lumps" are "spmul" - and they are DELICIOUS!

[@RichardTanimal]

You sound kind and joyful. It’s great.

[@phil2u48]

Mardi Gras 2018 and I'm cooking for about 15 people. This is it. Thanks.

[@markbordelon1601]

Mixing chicken stock with shrimp stock is something never done by the good cajun cooks of my family, but your tip on how to make cheap Walmart shrimp work in this is brilliant.

[@catherineok]

gotta love the way chef stirs

[@Landotter1]

If you add a slight bit more flour to the roux, the extra water will even it out fine and you won't have to worry so much... Learned this by many mistakes made, over the years. If the shrimp is dry, though, buy the jars of clam juice. It works great. Some stores carry shrimp boullion cubes, which work great also.

[@jackson76724]

There are KZbin chefs and than there is Chef John and Food Wishes.

[@SoapLake23]

Love your sense of humor and the way you articulate yourself, makes the lessons more memorable. I also can't wait to try this!!!! Keep up the good work! Would you consider doing more videos like this, taking cheaper ingredients to turn into delicious, fulfilling meals like this one? I love the idea of this video!

[@jus44Kixx]

just made this dish it was awesome!!! added some diced portabella mushrooms to give it a richer flavor!!

[@brianklavano6961]

Love your recipes and love your monologue.... Thank you....

[@kbw829]

I have been trying to convince people of the ease of using a whisk when making roux or gravy for years and its refreshing to see a chef using the same method, lol. Great video, definitely going to try this recipe!

[@inproper3952]

I love shrimp! Thank you for explaining how to rid of the extra water!!

[@elidahlke5169]

This channel is my new addiction for some reason.

[@MrEmpireBuilder0000]

You are my favorite KZbin Chef! I learned so much out of watching your videos. More success to you, Sir!

[@bgntjohnson]

Excellent video and so well explained. I'm not an excellent cook, but, with your help, I will be.

[@LawrenceKennard]

Great recipe and explanation of why you do what you do! I will be making it tonight thanks to you

[@mikem1237]

Great video, thanks! I like the tip about "shrimp stock" using the frozen shrimp. Can't wait to make this dish tonight

[@_S-O-S_]

Ya did it again! Yum! Also want to compliment you on your choice of placemat and napkin. Really enhanced the color of the beautiful food.

[@Rowlett54]

"this is going to have the opposite of lumps, which is, well, no lumps......i didnt really think that through" LOL

[@TheMohadam]

This guy is the best!. Easy cooking!.

[@PockASqueeno]

Chef John, your stupid puns and singsongy voice never fail to put a huge smile on your face. Especially when you say, "...and as always, enjoy!" at the end. Thank you for being awesome.

[@Brolly5]

There's a small cajun food restaurant like half a mile from where I live. i ate there 3 days in a row. That is how much I love cajun food

[@AriyeleRessler]

love the frozen shrimp tip :)

[@adambeltran416]

So i made this at work today. Oooo baby! So good!! I literally made it again! It was soo good!!

[@fg87fgd]

Dear Chef John, my dictionary tells me that "étouffé" could be translated to "suffocated", but in a culinary environment it is referring to "steamed"/"stewed".

[@dannyo6769]

"smothered"

[@stacyj9111]

Perfect! I have some frozen shrimp in my freezer right now! I think this may be tomorrow night's dinner!

[@stephlopez8812]

iv'e never been a very good cook. i just made this for my family and it's amazing ! i didn't have any chicken stock so i just added some water. it still tasted great. my family thinks i know how to cook now 🥴❤️

[@irishredbone8996]

Glad you recommended chicken Chef John, it's great with leftover roasted 🐔

[@Trytocookthis]

Yes. perfect!

[@djzeringue]

Fantastic Recipe...Made it today!!

[@jaredwheaton4011]

i have to say it was a shame you were using poor quality shrimp (prawns - as we say in Australia) but hats off to you for showing everyone how to cook good food with the ingredients you have only available to you. love your videos mate and love your work, keep it up big fella.

[@coolandchocolate]

Every time I watch your videos I get soooo hungry

[@michaelcastelli2485]

Outstanding Chef John, outstanding

[@poshdelux]

I made this last night ! Ive done Shrimp alfredo , ravioli , Dialovi ... (sp?)or whatever, still cant like the shrimp its not my thing . BUT>>>NOTHING as good as his one !!! it was sooooooo good ugh ! thank you!

[@n1ss13]

I've only just started acquiring a taste for shrimp (well, kinda), but I'm willing to give this a try! Thanks, Chef!

[@MattMille]

Very good recipe which reminds me of New Orleans. My family uses tomatoes in etoufee too --although the Cajun version of this recipe doesn't. For some reason my version did not come out quite as orange? Not sure why. Maybe just the photography?

[@jmarylastone]

gosh you are right because that is about the only shrimp I can get without paying an arm and a leg for them - going to try it - looks so good

[@AvaliDiva]

Your videos make me so happy ..... And hungry

[@mpenny226]

yummy! We are a creole family and my mother cooked with those same three things for most dishes. lol

[@coppercassiecampbell6077]

Everything I try to cook self corrects..I feel like I've been inundated by spell check..but for food. It seems like I can't make a mistake following you it just all comes out great. Well, almost always sometimes the food forms words I can't repeat. Thank you 🙏

[@sherrie8221]

i think i'll make this tomorrow for my man and myself to enjoy..looks so good.

[@deader6]

Amazing. Eating it right now. Though I might have overdone it with the spice.

[@munaaburish5558]

made this today & my hubby loved it! thanks chef john

[@jodicotton95]

Try it without the tomatoes thats shrimp etouffee....diced tomatoes makes it shrimp creole...also add some smoked sausage and you have a delightful twiste on a classic dish

[@WAPJWENNBAGAYTV]

A real chef 👩‍🍳 👩‍🍳

[@yolundasimpson6119]

I love your recipes Chef John!!!!

[@RABthefirst]

If you put those shrimp on a SUPER hot cast iron grill, they will give you amazing char and get rid of all the non-flavored juice. I love to use Creole mustard and cayenne on the shrimp and then grill then. So much flavor for and NOLA shrimp dish. -NOLA Bobby

[@eviltoymaker3995]

OMG! can you say YUM? Just when I thought that I couldn't love you anymore you do something like this! Thank you Chef! I'm from the south and I was raised on non-tomato based Crawfish Etouffee. How will this fair without the tomatoes? Do I need to add a bit extra of maybe clam base or chicken base (or stock) to make up for the lack of moisture of when tomatoes are usually implemented?

[@vikithomasson7772]

I don’t use tomatoes n mine either. I will try this recipe without it. Isn’t it called something else with tomatoes added?

[@melindahaiden]

Can u make a video on making shrimp stock? I'm very interested! I make beef vegetable chicken and turkey stocks. In fact I have a chicken simmering in my crockpot now.

[@theshadow1559]

I really enjoy your videos, they are always short and easy to follow. However, I feel that I must note that Cajun and Creole and not synonymous and are actually two different types of cooking, one being coastal to midLouisiana and the other being upstate Louisiana. They also represent two different types of people, each being a culture distinct in preparation of food from the other. .

[@TheRichAntArt]

Chef I so enjoy your commentary lol and I will be making this.

[@FeelinGoode]

Just made this and it turned out excellent as always. Thank you, Chef John.

[@kev716]

Great recipe! My friends loved it!

[@Darklg23]

I made a chicken etouffee. Using chicken thighs. I made the roux first then added the mirepoix. Let the mirepoix blend with the roux. Added the chicken stock and then the thighs. Turn heat to med low. Simmer for an hour for reduction

[@sherrydonald1699]

Chef John, you always solve my recipe. delima! Thank You!!!!