Whole30 Shrimp Etouffee - The Defined Dish - Recipes (2024)

FAQs

How do you make etouffee less thick? ›

Add additional stock if mixture looks too thick (I added extra).

Vegetables: You'll need an onion, green bell pepper, celery, green onions, and diced tomatoes. Flour: All-purpose flour thickens the buttery vegetable mixture. Sauces: Worcestershire sauce and hot sauce add tons of flavor. Rice: Shrimp étouffée is served over cooked white rice.

The etouffee has more of a gravy consistency which means that it's thicker than shrimp creole. Another difference is that shrimp etouffee is a lot spicier than shrimp creole. Lastly, shrimp creole normally has a tomato base while shrimp etouffee utilizes a roux for its base.

It's a delicious Whole30 dinner of sauteed shrimp lightened-up with homemade zucchini noodles in place of pasta. This zucchini noddles with shrimp recipe is Whole30, Paleo, and Keto compliant.

At this point, if the étouffée is too thick for your taste, add more stock as needed to thin it to your desired consistency. Season étouffée with salt and pepper. Spoon into bowls or onto plates with warm rice.

Combine equal parts cornstarch and cold water. Stir together until smooth. Pour into your sauce and cook over medium heat, stirring continually, until the sauce reaches your desired consistency.

Classically etouffee is served over white rice cooked with bay leaf and butter. I would keep at least one of the other sides pretty classic New Orleans as well: fried okra, grilled green beans, zucchini with tomatoes, corn bread, collard greens stewed with bacon, or maybe some grits.

There are a variety of delicious side dishes that can be served with crawfish etouffee. Some of the best options include rice, potatoes, and green beans. Each of these sides provides a unique flavor that compliments the etouffee perfectly.

The word étouffée (pronounced eh-too-fey) comes from the French word“to smother.” The best way to describe this dish is a very thick stew, seasoned to perfection and chock full of delicious, plump crawfish (or shrimp) served over rice.

Does etouffee have roux? ›

Brown roux is the foundation of roux-based New Orleans dishes such as étouffée and gumbo. Of the three types of roux, brown roux is the darkest and most flavorful. Its color can range from a peanut butter color to a maple syrup color.

Both are considered main dishes, but étouffée is more or less a sauce or thick gravy, typically served over rice. Jambalaya, however, is a rice dish, akin to paella, its likely ancestor. One uses rice as a vehicle, the other as a staple component of the dish.

Ideally, you should buy meat that is organic and beef that is grass-finished, but ultimately, pretty much any non-processed meat is on the table: beef, chicken, turkey, pork, lamb, duck, you name it. Bacon, cold cuts, or other processed meats are no-nos.

Whole30 at Chick-Fil-A

You can keep the tomato and lettuce! “The market salad is probably the most solid option on the menu as it's composed mostly of lean protein, fruits and veggies. Order the chicken plain and omit the blue cheese, dressing, and any other toppings,” says Stark.

Frank's Red Hot, Cholula, and Tabasco are also Whole30-approved. Hot sauce in general is usually fine, although as always, read labels and look out for additives like sugar, cornstarch, and sulfate. (Conveniently, I would argue, as a hot sauce enthusiast, most of the best hot sauces don't have any of these anyway.)

If etouffee is too thick, add ¼ cup more stock. Reduce heat to a simmer, adjust the flavor to taste, add crawfish tails.

Add more liquid: The simplest solution is to add more liquid, such as water, broth, or milk. Start by adding a small amount and gradually add more until you reach the desired consistency. Use a blender: If you have a blender, you can puree the soup in batches, adding more liquid as needed.

Whisk the flour into the fat until you have a smooth, thick paste. If it's too thick to whisk, add a little more fat. If it seems runny, add more flour.

Both etouffee and gumbo are broth-based, using shrimp stock, seafood stock, crawfish tail stock, or chicken stock. But etouffee has a thicker, gravy-like consistency whereas gumbo is a thinner stew.