Etouffee recipe

Etouffee recipe

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Shrimp touffe is a Cajun dish loaded with daring flavors, cooked in butter and the holy trinity greens in excess of rice that’s prepared in just thirty minutes!

Pair this hearty stew with some Southern Fried Okra and Cornbread and you can almost picture that you’re down in New Orleans for Mardi Gras.


I’ve heard Shrimp touffe described as “edible jazz,” and that description is fairly apt. Just like jazz, touffe combines a tiny bit of fashion from a number of genres and blends them with each other to make a tasty, vibrant medley.

Shrimp touffe is a mix of veggies cooked in a thick tomato sauce. A fantastic dish for weeknights, it keeps really well in the fridge for leftovers and tastes even greater the following day (don’t request us how because shrimp is notoriously poor as leftovers, but it does.)


  • Believe in us on this, if you chop all of your veggies at when ahead of time, this recipe is so considerably less difficult to make (you don’t want to be attempting to reduce a green pepper even though sauting butter.) Dice them into medium tiny pieces and set them aside even though you get every little thing else prepared. You should also commence your rice 1st so it will be completed by the time your shrimp is cooked.
  • Get out a huge dutch oven and melt some butter on medium-low heat.
  • Add the olive oil, chopped onion, bell pepper, celery and garlic and saute them for about five to 7 minutes until finally the onions are translucent.
  • Pour in the flour and stir until finally it has totally dissolved into the vegetable mixture.
  • Include in the tomato paste, Tabasco sauce, water, salt, black pepper, cajun seasoning and shrimp. Stir properly and let it all simmer on medium heat right up until the shrimp is cooked by way of.
  • Scoop it out onto a bed of rice and, if you’re feeling genuinely adventurous, add a healthy dab of hot sauce.


  • Crawfish: if you want to be genuinely authentic, substitute the shrimp and make crawfish touffe. I guarantee, you have never tasted anything at all like it.
  • Green onions: if you want a somewhat diverse texture, chop up some green onions as an alternative of a yellow onion.
  • Diced tomatoes: to make more sauce with no thickening it up also a lot, include in a can of diced tomatoes and stir properly.
  • Hot: if you want your touffe to cook your taste buds on high heat, chop up your selection of sizzling pepper and include it in to the pot. Remember, the later on you include the peppers the hotter they will be, because heat destroys capsaicin, the chemical in peppers that makes it really feel like your encounter is melting. You can also hit it with a dash of paprika for a rush of taste.


“touffe” is a French word that signifies “smothered.” The term in fact refers far more to the fashion of cooking than the meals itself, type of like the word “barbecue.”


This recipe is comparable to two other Creole dishes, gumbo and jambalaya, but has a couple of distinct distinctions.

  • Gumbo: gumbo, which means “okra” in various West African dialects, has a thinner broth and several varieties of meat rather than just one particular. It also can be manufactured with okra, the gelatinous plant pod that is widespread in each West African and Creole dishes. Gumbo can also use a various range of Creole seasoning than touffe.
  • Jambalaya: there are two diverse opinions on the origin of the word “jambalaya.” The very first a single is that it’s a Provenal word that means “mixup,” since the word 1st appeared in a poem from Provence, France in the 1800s. The other imagined is that it’s a blend of the Spanish word jamn (“ham”) and paella (a well-known rice dish.) Just like the 2nd theory about the title implies, jambalaya is closer to paella than touffe.


This delightful stew was initial launched to restaurant goers in the 1950s in Breaux Bridge, Louisiana, but it’s considered to be older than that, probably from the 1920s. touffe is both a Creole and Cajun dish and initially used crawfish as an alternative of shrimp because of how well-known crawfish had been in the bayous (primarily since of how regularly individuals caught them.)


The holy trinity of Cajun meals consists of bell pepper, onion and celery. These three components are named the trinity since of how frequently they demonstrate up in recipes and how varied individuals recipes are. Jambalaya, gumbo and touffe are just three examples of various dishes that, despite the fact that similar, are distinct from every other and use the holy trinity. Attempting to make a Cajun meal without having the trinity is anything that is just not carried out.

HOW Extended IS IT Great?

  • Serve: don’t depart this dish out for much more than 2 hrs or you will be regretting that shrimp.
  • Retailer: touffe will final in the fridge up to three days.
  • Freeze: don’t. The shrimp will get really nasty.


In accordance to the USDA’s web site, shrimp is considered completely cooked when the internal temperature reaches 145 degrees F (62.eight degrees C). In purchase to hold your dinner from getting memorable for all the wrong motives, make confident to check the touffe with a probe thermometer ahead of you dig in.

This Shrimp touffe Recipe is straightforward and quickly, and if you’re a massive fan of foods from the American South it could just be a new favored in your house.

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