Time to cook: 40 minutes
Total Servings: 2
Etouffe is a very interesting dish of Creole and Cajun cuisine, which is common in the southeastern United States and has quite distinctive French roots. But the distinctive culture of the southeastern U.S., where a mix of Northern and Southern African peoples with European ones has added a unique flavor to Creole and Cajun cuisines. Etouffee is traditionally made in New Orleans, where it can be found in nearly every restaurant. Etouffee is most often made with crayfish tails or shrimp. I based this recipe on a recipe by the wonderful chef Emeril Lagassee. I suggest you Etouffe of shrimp - a rather spicy, extremely flavorful, spicy and delicious dish. As a rule, it is served with boiled rice. This dish is good as a single dish for a main course or as an appetizer, but you can also serve it as a hearty breakfast.
Ingredients and taste: Salt, Cumin, Garlic, Red Hot Pepper, Spicy, Sweet Paprika, Tomato, Flour, Wheat Flour, Sugar, Thyme, Hot, Onions, Buttermilk, Rice, Sweet Peppers, Oregano, Broth, Green onions, Tomato Paste, White pepper, Creamy Butter, Tomatoes in Own Juice, Shrimp, Petit Celery, Hot Dishes, Fish and Seafood
Read more: New Orleans etouffee with shrimp