The Best Shrimp Etouffee Recipe Ever

Indulge in the best shrimp etouffee recipe ever with this flavorful dish inspired by New Orleans and Louisiana cuisine. It’s a must-try for seafood lovers!

#shrimpetouffee #southerncooking #comforfood

SUPPORT THE CHANNEL BY BECOMING A MEMBER
https://www.youtube.com/channel/UCG6SRvBGIXRRo3HoLMdrWsw/join

***HOW TO SUPPORT MY CHANNEL***
CashApp: https://cash.app/$allwingseverything
PayPal: https://paypal.me/allwingseverything

***ALL WINGS EVERYTHING – MERCHANDISE***
https://teespring.com/stores/all-wings-everything-2

***SHOP MY AMAZON STORE***
https://www.amazon.com/shop/allwingseverything

Measurements Used
2 pounds Shrimp (peeled and deveined)
1 medium Onion diced
1 large Green Bell Pepper diced
2 Celery Stalks diced
4 to 5 Garlic Cloves
2 1/2 cup of Seafood stoch
2 cups of Fresh Tomatoes diced
1 stick of Butter
1/2 tablespoon(Shrimp) + 1/2 tablespoon(Etoufee) Creole Seasoning
1/2 cup Flour
7 tablespoon Vegetable Oil
1/4 cup Fresh Parsley
1/4 cup Green Onions
1 teaspoon Thyme
2 Bay Leaves
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon Hot Sauce

Spinelli’s Kitchen Items

Indoor Smokeless Grill
https://amzn.to/3DW2Fol

Cookware Set
https://amzn.to/3XnRqvE

Electric Deep Fryer
https://amzn.to/3QebXRf

Sheet Pan w/Rack
https://amzn.to/39JlzjB

Kitchen Tongs
https://amzn.to/2XOqR81

Basting Brush
https://amzn.to/2XpYtFj

Cooktop
https://amzn.to/2S3yKBG

Air Fryer
https://amzn.to/44HbtZL

Spinelli – All Wings Everything

Don’t Forget To Subscribe
https://www.youtube.com/allwingseverything

Click The Bell Icon To Be Notified Every Time I Release A New Video

All Wings Everything MOST POPULAR RECIPES

Juicy Baked Lemon Pepper Wings

Italian Garlic Chicken Recipe In Crock Pot

This Italian Sausage Pasta Is So Easy

My NEW FAVORITE Way To Bake Chicken Wings

BEST One Pot Taco Spaghetti Recipe

BEST American Goulash Recipe

Fried Garlic Lemon Pepper Ribs

===================================
Follow me on social media

Instagram: All Wings Everything

yep you seen the title in the thumbnail
and we about to do some good down home
southern cooking here with this shrimp
ATU and I’m going show you guys exactly
how to do it get in your kitchen let’s
go let’s do a quick rundown on today’s
ingredients yes guys there’s a lot of
ingredients you already know what I’m
going to say I ain’t going to say it
today but hey go out there and get these
ingredients we making an at to fate it
takes a lot of ingredients to make this
delicious and it’s worth the effort so
back here we have our shrimp Seafood
stock we have some fresh diced tomatoes
bell pepper onion onions flour we have
bay leaf and Thyme in this dish caj and
seasoning hot sauce parsley vegetable
oil green onions celery garlic W sauce
and butter so this all you’re going to
need let’s get to it so to get started
we’re just going to take some Cajun
seasoning and we’re going to season our
shrimp and we’re just going to get that
tossed around in this cage and season it
like
this all right let’s set this aside
continue so now we’re going to start
making our our R now this is a little
bit intimidating to some but it’s not
really difficult guys you just need to
make sure you just stay on top of it as
you’re making it and this is typical for
when you’re making ueds and gumballs
things of that nature you want to make
sure you got a nice rot to it so we’re
going to heat up our D Dutch oven here
once it heats up we’re going to add our
vegetable oil along with our
flour and we’re going to stir this over
medium heat like I say the key to this
guys is to make sure you continue to
stir it because if you don’t it’s going
to burn and burnt root is the worst and
you want to make sure that this is about
around the color when you know it’s done
this is about the color of a penny so
it’s going to be kind of like a darkish
brown or copper which is color of a
penny so we’re just going to keep
stirring that this could take about 10
minutes
[Music]
all right so now our root is where we
want it that’s the color we’re looking
for we’re going to introduce our onions
now our bell peppers our celery our
Thyme and our garlic and we’re going to
cook this for about 5 minutes until
they’re soften and continue to stir them
[Music]
all right so after about 5 minutes we’re
going to come in with our tomatoes and
we’re going to cook these for another
minute or
[Music]
so all right and after about that minute
we’re going to start adding our Seafood
stock and we’re going to stir that in
until it’s all Incorporated
we’re going to add our Creole seasoning
I think I said Cajun seasoning in the
beginning but guys it’s Creole seasoning
but you can use Cajun seasoning also
along with our hot sauce our W sauce and
we’re going to throw a little salt in
there we’re going to get this mixed
around until it’s well combined and
we’re just going to let this sit here
and simmer for about 20 to 25 minutes to
let all those flavors combine get
married divorce talk to each other so
you can have the best head T Fe all
right so while that is simmering we’re
going to move over here to our stove and
prepare our shrimp we’re going to melt a
stick of butter as that butter melts
we’re going to add our
[Music]
shrimp the reason why I’m adding the
stick of butter is because we’re not
trying to pan fry the shrimp at least
I’m not trying to I just want them to
cook in the butter give us that pink
opaque color and then we’re pulling them
out so we don’t want a pan fry them
that’s not what we’re looking for
[Music]
all right guys so it looks like we’re
good here we’re going to turn our heat
off let’s head back over to our cooktop
where our Ed Too Faced sauce is still
simmering and I’m going to show you what
we’re going to do next all right so guys
we have about about 2 more minutes left
as you can see
the sauce is starting to thicken this is
what we want we want that baby to
slightly
thicken all right so we’re are 20
minutes in all right so now that our ET
has reached the consistency that I like
it in we’re going to add our
shrimp going to get that mixed in we’re
going to turn off the heat because we
don’t want to overcook it so we’re going
to turn that heat off get all shrimp
mixed in also going to sprinkle some
green onions in there sprinkle a parley
and we’re going to get that mixed in
there man this is looking absolutely
amazing you guys already know absolutely
amazing and guys that’s what we have
let’s go ahead get this baby plated up
so we can get into the final
presentation and quality control
[Music]
[Music]
[Music]
and there you have it guys Louisiana
style shrimp A2 fake let me know what
you think about this in the comment
section below let’s go ahead and jump
into quality control so we can do a
taste test yep you know what time it is
we bringing that at to fade to the front
of the congregation for qu control man
look at that man guys I you already know
what the business is I add some of that
rice to it too oh man guys let me I’m
going come back to the front of the
congregation with that look at that look
at them oh shrimp oh man
man that bab want make me want to slow
dance man I’m about to slow dance in
here this is what I’m talking about
right
here this what you
call groceries straight groceries guys
listen now somebody asked me to make a
etu but they wanted me to make a
crawfish ATU but where I’m at ain’t no
crawfish but I love crawfish at you f
but you make it the same way just add
your crawfish in there CU shrimp bet to
Fai is one of my favorites so guys until
then you already know who I am all wings
everything but remember him not a
chef let just cook some good air T and
I’m out
peace St back slow dancing boy
[Music]
a
[Music]