Last Updated on December 26, 2023
Kevin Belton’s shrimp etouffee recipe is a classic Cajun dish that has been enjoyed for decades. It’s a simple and delicious dish that is perfect for any occasion. The mixture of flavorful ingredients creates a unique and tasty flavor that is sure to please your guests.
Whether you’re looking for a delicious meal to share with family and friends or a great dish to serve on a special occasion, Kevin Belton’s shrimp etouffee recipe is sure to be a hit.
What is Kevin Belton Shrimp Etouffee?
Kevin Belton’s Shrimp Étouffée is likely a recipe created or popularized by Chef Kevin Belton, known for his expertise in New Orleans and Creole cuisine.
Étouffée is a classic Louisiana dish with French origins, and it typically involves a flavorful, roux-based sauce served over rice. Shrimp Étouffée specifically features shrimp as the main protein.
The dish often includes the “holy trinity” of Cajun and Creole cooking, which consists of onions, bell peppers, and celery.
Additionally, it incorporates spices such as paprika, cayenne pepper, and thyme to give it a rich and spicy flavor. The roux, a mixture of fat and flour, is used to thicken the sauce and add depth to the dish.
What Does It Taste Like?
Kevin Belton’s shrimp etouffee recipe has a unique flavor that is sure to please. The combination of ingredients, including tomatoes, butter, onions, celery, garlic, bell peppers, and a variety of spices, creates a flavorful and delicious sauce that is sure to be a hit. This dish has a savory and slightly spicy flavor that is sure to please any palate.
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Ingredients
- 4 lbs Shrimp: Shrimp is the star protein in the Shrimp Étouffée. It provides a delicate and seafood flavor to the dish, absorbing the rich flavors of the sauce. Shrimp is a classic ingredient in Cajun and Creole cuisine, and its texture complements the thick, savory sauce.
- 1 cup Onions: Onions contribute a sweet and savory flavor to the dish, forming the aromatic base for the étouffée. They add depth and complexity to the sauce as they sauté and caramelize, creating a flavorful foundation for the dish.
- 64 oz fresh Tomatoes: Fresh tomatoes provide the base for the sauce, imparting a rich and tangy flavor. The use of fresh tomatoes adds brightness to the dish and contributes to the overall freshness of the sauce.
- 1 cup Butter: Butter adds richness and a velvety texture to the étouffée. It is a key component in creating a flavorful roux, contributing to the smoothness and depth of the sauce.
- 1.5 cups Bell Pepper: Bell peppers add a sweet and slightly tangy flavor, as well as vibrant color, to the dish. They enhance the overall vegetable profile of the étouffée and contribute to its visual appeal.
- 16 Garlic Cloves: Garlic provides a pungent and aromatic flavor, enhancing the overall savory profile of the dish. It complements the other ingredients and adds a robust depth of flavor.
- 20 tsp Creole Seasonings: Creole seasonings typically include a mix of herbs and spices like thyme, oregano, paprika, and cayenne. This blend imparts a bold and complex flavor, characteristic of Creole cuisine, elevating the overall taste of the étouffée.
- 4 tsp Worcestershire Sauce: Worcestershire sauce adds a savory and umami depth to the sauce. Its combination of flavors enhances the overall complexity of the dish.
- 4 tsp Brown Sugar: Brown sugar provides a touch of sweetness, balancing the acidity of the tomatoes and the richness of the butter. It contributes to the overall flavor harmony of the étouffée.
- 16 tsp All-purpose flour: All-purpose flour is used to make the roux, a thickening agent in the sauce. It adds body and consistency to the dish, creating a velvety texture.
- 1/2 tsp Cayenne Pepper: Cayenne pepper adds heat and subtle spiciness to the dish, contributing to the flavor profile of Creole cuisine.
- 2/3 cup White Rice: White rice serves as a classic accompaniment to étouffée, providing a neutral base to soak up the flavorful sauce and shrimp.
- 1/2 cup Italian Parsley: Italian parsley is used as a fresh and herbaceous garnish, adding a burst of color and a hint of brightness to the finished dish.
- 4 tsp Hot Sauce: Hot sauce brings an additional layer of heat and a tangy kick to the étouffée, allowing individuals to adjust the spiciness according to their preferences.
Directions
Step 1: Prepare Ingredients:
Clean and devein the shrimp as needed. Finely chop onions, bell pepper, and Italian parsley. Then, mince the garlic cloves.
Step 2: Make Creole Seasonings:
Mix the Creole Seasonings by combining paprika, thyme, oregano, garlic powder, onion powder, salt, and pepper. Adjust quantities to taste.
Step 3: Cook White Rice:
Cook white rice following the package instructions. Set aside.
Step 4: Prepare the Étouffée Base:
In a large, heavy pot, melt butter over medium heat. Add chopped onions, bell pepper, and minced garlic. Sauté until vegetables are soft and translucent.
Step 5: Add Tomatoes:
Stir in diced fresh tomatoes. Cook until they break down and release their juices.
Step 6: Make Roux:
Sprinkle all-purpose flour over the vegetable and tomato mixture to create a roux. Stir continuously until the roux is golden brown.
Step 7: Season and Flavor:
Add Worcestershire sauce, brown sugar, and Creole Seasonings. Adjust cayenne pepper and hot sauce based on the desired spice level.
Step 8: Incorporate Shrimp:
Add cleaned shrimp to the pot. Cook until shrimp turn pink and opaque.
Step 9: Serve:
Serve shrimp étouffée over cooked white rice.
Step 10: Garnish:
Garnish with chopped Italian parsley for freshness and visual appeal.
Step 11: Enjoy:
Enjoy Kevin Belton’s Shrimp Étouffée with its rich, flavorful sauce and perfectly cooked shrimp. Serve hot and savor the taste of Creole cuisine!
Tips
• To ensure that the shrimp are cooked through, be sure to cook them until they are opaque in the center.
• If you like a spicier dish, you can add more cayenne pepper or even some hot sauce.
• If you want a richer flavor, you can add some crabmeat or crawfish to the dish.
• To make the dish even easier, you can use pre-cooked shrimp.
• If you don’t have access to fresh shrimp, you can substitute frozen shrimp.
• To make the dish even more flavorful, you can add a splash of white wine or chicken stock.
Nutrition Information
One serving of Kevin Belton’s shrimp etouffee recipe contains approximately 460 calories, 22 grams of fat, 29 grams of carbohydrates, and 34 grams of protein.
What to Serve With Kevin Belton Shrimp Etouffee?
• White rice
• French bread
• Green beans
• Mashed potatoes
• Corn on the cob
• Steamed vegetables
• Coleslaw
• Baked sweet potatoes
How to Store Leftover Kevin Belton Shrimp Etouffee?
Leftover Kevin Belton shrimp etouffee can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply place the leftovers in a saucepan over medium heat and stir until heated through.
What Other Substitutes Can I Use in Kevin Belton Shrimp Etouffee?
• Chicken – Chicken can be substituted for the shrimp in this dish.
• Sausage – Sausage can be added to the dish for a heartier flavor.
• Mushrooms – Mushrooms can be added for a meaty flavor.
• Canned Tomatoes – Canned diced tomatoes can be used instead of tomato sauce.
• Cream – Heavy cream can be added to the sauce for a richer flavor.
• Coconut Milk – Coconut milk can be used instead of cream for a dairy-free option.
• Herbs – Fresh herbs can be added to the dish for additional flavor.
Equipment
- Large pot
- Measuring cups
- stirrer
Ingredients
- 4 lbs Shrimp
- 1 cup Onions
- 64 oz fresh Tomatoes
- 1 cup Butter
- 1.5 cups Bell Pepper
- 16 Garlic Cloves
- 20 tsp Creole Seasonings
- 4 tsp Worcestershire Sauce
- 4 tsp Brown Sugar
- 16 tsp All-purpose flour
- 1/2 tsp Cayenne Pepper
- 2/3 cup White Rice
- 1/2 cup Italian Parsley
- 4 tsp Hot Sauce
Instructions
- Clean and devein the shrimp if needed. Finely chop onions, bell pepper, and Italian parsley. Mince the garlic cloves.
- Mix the Creole Seasonings by combining spices like paprika, thyme, oregano, garlic powder, onion powder, salt, and pepper. Adjust the quantities based on your taste preference.
- Cook white rice according to package instructions. Set aside.
- In a large, heavy pot, melt the butter over medium heat. Add chopped onions, bell pepper, and minced garlic. Sauté until the vegetables are soft and translucent.
- Stir in the diced fresh tomatoes and cook until they break down and release their juices.
- Sprinkle the all-purpose flour over the vegetable and tomato mixture to create a roux. Stir continuously to avoid lumps and cook until the roux is a golden brown color.
- Add Worcestershire sauce, brown sugar, and Creole Seasonings. Adjust the level of cayenne pepper and hot sauce based on your desired spice level.
- Add the cleaned and deveined shrimp to the pot. Cook until the shrimp turns pink and opaque.
- Serve the shrimp étouffée over the cooked white rice.
- Garnish the dish with chopped Italian parsley for a fresh flavor and added visual appeal.
- Enjoy Kevin Belton’s Shrimp Étouffée with its rich, flavorful sauce and perfectly cooked shrimp. Serve it hot and savor the taste of Creole cuisine!
Notes
- To ensure that the shrimp are cooked through, be sure to cook them until they are opaque in the center.
- If you like a spicier dish, you can add more cayenne pepper or even some hot sauce.
- If you want a richer flavor, you can add some crabmeat or crawfish to the dish.
- To make the dish even easier, you can use pre-cooked shrimp.
- If you don’t have access to fresh shrimp, you can substitute frozen shrimp.
- To make the dish even more flavorful, you can add a splash of white wine or chicken stock.
Nutrition
Frequently Asked Questions
Q1. How long does it take to make Kevin Belton shrimp etouffee?
A1. It takes about 30 minutes to make Kevin Belton shrimp etouffee.
Q2. Can I use frozen shrimp for this recipe?
A2. Yes, you can use frozen shrimp for this recipe.
Q3. Can I make this dish ahead of time?
A3. Yes, you can make this dish ahead of time and store it in the refrigerator for up to three days.
Q4. Can I make this dish vegan?
A4. Yes, you can make this dish vegan by substituting the shrimp with mushrooms and the butter with vegan butter.
Q5. Can I freeze this dish?
A5. Yes, you can freeze this dish for up to three months.
Q6. What other vegetables can I add to this recipe?
A6. You can add any vegetables you like to this recipe, such as carrots, zucchini, and squash.
Q7. Can I use canned tomato sauce for this recipe?
A7. Yes, you can use canned tomato sauce for this recipe.
Conclusion
Kevin Belton’s shrimp etouffee recipe is a classic Cajun dish that is sure to please any palate. The combination of flavorful ingredients creates a unique and delicious flavor that is sure to be a hit.
Whether you’re looking for a delicious meal to share with family and friends or a great dish to serve on a special occasion, this recipe is sure to be a hit. Plus, it’s quick and easy to make, so you can enjoy it in no time.
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more
