{"id":21245,"date":"2022-03-01T13:10:45","date_gmt":"2022-03-01T19:10:45","guid":{"rendered":"https:\/\/www.escoffier.edu\/?p=21245"},"modified":"2025-02-06T10:38:48","modified_gmt":"2025-02-06T16:38:48","slug":"fat-tuesday-is-made-for-shrimp-etouffee","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/recipes\/fat-tuesday-is-made-for-shrimp-etouffee\/","title":{"rendered":"Fat Tuesday is Made for Shrimp Etouffee"},"content":{"rendered":"<p>Fat Tuesday or Mardi Gras is the last day of Carnival; it&#8217;s a period of celebration and feasting before the fasting of the Lenten season. Although not the original location of Mardi Gras, New Orleans is particularly famous for its Mardi Gras celebrations complete with floats, beads, bands, and of course, deeply rooted Creole and Cajun cuisine.<\/p>\n<p>Infused with French flair and flavor, New Orleans at any time of the year generates thoughts of King Cakes, po\u2019 boys, and beignets. But another item among the favorite local fare is \u00e9touff\u00e9e, a dish characterized by a cooking technique called \u201csmothering\u201d.<\/p>\n<img decoding=\"async\" class=\"aligncenter wp-image-21247 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/02\/beignet-opt.jpg\" alt=\"Beignets on a plate with Mardi Gras decor\" width=\"768\" height=\"511\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/02\/beignet-opt.jpg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/02\/beignet-opt-300x200.jpg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\n<p>\u00c9touff\u00e9e is a shellfish dish \u2013 typically using crawfish, crab, or shrimp, made from a roux based sauce and served over rice. It can be made with either a Creole or Cajun bent, depending on the spices used. While not completely the same, there are similarities in both versions.<\/p>\n<img decoding=\"async\" class=\"aligncenter wp-image-21248 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/02\/stock-etouffee-body-opt.jpg\" alt=\"Shrimp Etouffee\" width=\"768\" height=\"511\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/02\/stock-etouffee-body-opt.jpg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/02\/stock-etouffee-body-opt-300x200.jpg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\n<p>No matter which version you prefer or which style, a <a href=\"https:\/\/www.escoffier.edu\/academics\/culinary-arts-online\/\">culinary student studying world cuisines<\/a> and a seafood lover alike is sure to welcome the traditional taste and celebration that occurs in and around this festive <a href=\"https:\/\/www.escoffier.edu\/blog\/world-food-drink\/american-regional-cuisines\/\">regional dish<\/a>.<\/p>\n<div class=\"quote\">\n<blockquote><p><img decoding=\"async\" class=\"alignleft size-thumbnail wp-image-15394\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/10\/Albert-Schmid.png\" alt=\"Escoffier Chef Instructor Albert Schmid\" width=\"150\" height=\"150\" \/>&#8220;As a child growing up in New Orleans, I have fond memories of Cajun and Creole cooking. Some of my favorite dishes include Shrimp \u00c9touff\u00e9e, Red Beans and Rice, King Cake, Beignets and Oysters. Shrimp \u00c9touff\u00e9e is basically a spicy shrimp gravy over rice &#8211; what&#8217;s not to love? The dish is the same but the presentation for this Shrimp \u00c9touff\u00e9e is closer to restaurant style. I hope you enjoy this taste of the Big Easy!&#8221;<br \/>\n<strong>Chef Albert Schmid, MA \/ Chef Instructor, CEC, CCE, CCA, CHE, CFBE, CHIA, CCEP, CCP, MCFE, CSS, CSW, COI, CFD<\/strong><\/p><\/blockquote>\n<\/div>\n<h2>Shrimp \u00c9touff\u00e9e<\/h2>\n<p>By <a href=\"https:\/\/www.escoffier.edu\/about\/chef-instructors\/albert-schmid\/\">Escoffier Chef Instructor, Albert Schmid<\/a><br \/>\nServes 4<\/p>\n<h3>New Orleans Spice Blend<\/h3>\n<ul>\n<li>\u00be teaspoon paprika<\/li>\n<li>\u00bc teaspoon ground thyme<\/li>\n<li>\u00bc teaspoon dried oregano<\/li>\n<li>\u00bc teaspoon cayenne pepper<\/li>\n<li>\u00bc teaspoon garlic powder<\/li>\n<li>\u00bc teaspoon onion powder<\/li>\n<li>\u00bc teaspoon black pepper<\/li>\n<\/ul>\n<h3>Shrimp \u00c9touff\u00e9e<\/h3>\n<ul>\n<li>2 pounds fresh shrimp with shells<\/li>\n<li>3 cups water<\/li>\n<li>\u00bd teaspoon salt<\/li>\n<li>4 Tablespoons oil<\/li>\n<li>\u00bd cup diced onion<\/li>\n<li>\u00bd cup diced green pepper<\/li>\n<li>\u00bd cup diced celery<\/li>\n<li>1 garlic clove, minced<\/li>\n<li>2 Tablespoons all-purpose flour<\/li>\n<li>\u00be cup diced tomatoes<\/li>\n<li>1 \u00be cups shrimp stock<\/li>\n<li>1 Tablespoon fresh lemon juice<\/li>\n<li>2 dashes hot sauce<\/li>\n<li>Salt, to taste<\/li>\n<li>\u00bc cup sliced green onion<\/li>\n<li>2 cups cooked rice<\/li>\n<\/ul>\n<h3>Directions<\/h3>\n<ol>\n<li>In a small bowl, mix the spices together for the spice blend until evenly distributed.<\/li>\n<li>Drain shrimp. Peel shrimp. Add \u00bd the spice blend and toss.<\/li>\n<li>Add the shells in a small pot with 3 cups of water, bring to a simmer over medium heat for about 20 minutes. Set aside to cool. Then strain.<\/li>\n<li>In a large frying pan add the oil, onions, green pepper and celery and heat until the vegetables begin to soften. Add the minced garlic and continue to cook. Then add the remaining spice blend.<\/li>\n<li>Add the flour to the vegetables and stir until well incorporated. Cook for about five minutes. Stir in the tomatoes. Cook until the mixture begins to brown a little.<\/li>\n<li>Whisk 1\u00be cups of the shrimp stock into the vegetable mixture. Bring to a simmer, stirring the whole time until the mixture resembles a gravy. Add the lemon juice and the hot sauce.<\/li>\n<li>Stir the shrimp into the \u00e9touff\u00e9e sauce. Simmer until the shrimp are cooked.<\/li>\n<li>Add the \u00e9touff\u00e9e sauce to the bottom of a warm plate. Top with a small mound of rice in the middle.<\/li>\n<li>Arrange the cooked shrimp around the plate. Garnish with green onion.<\/li>\n<\/ol>\n<img decoding=\"async\" class=\"aligncenter wp-image-21249 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/02\/Albert_shrimp-etouffee-opt.jpg\" alt=\"Escoffier Chef Instructor Albert Schmid's Version of Shrimp Etouffee\" width=\"768\" height=\"1024\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/02\/Albert_shrimp-etouffee-opt.jpg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/02\/Albert_shrimp-etouffee-opt-225x300.jpg 225w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\n<p>Watch this demonstration by Chef Albert to learn how to make shrimp \u00e9touff\u00e9e.<br \/>\nInsert video: \t<div class=\"aic-embed-video-wrap\">\n\t\t<div class=\"video aic-embed-video  aic-youtube-video lazyload-yt-video\">\n\t\t\t<iframe\n\t\t\t\tclass=\"video__media\"\n\t\t\t\tsrc=\"https:\/\/www.youtube.com\/embed\/L_1cZzP9QPQ?rel=0\"\n\t\t\t\tframeborder=\"0\"\n\t\t\t\tallow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"\n\t\t\t\ttitle=\"Embedded Video\"\n\t\t\t\tallowfullscreen\n\t\t\t><\/iframe>\n\t\t<\/div>\n\t<\/div>\n\t\n<p>Interested in the culinary or pastry arts? Auguste Escoffier School of Culinary Arts can help you discover new tastes, techniques, and comprehensive training. To learn more about our on-campus or online programs, <a href=\"https:\/\/www.escoffier.edu\/contact-us\/\">connect with an admissions advisor<\/a> to explore all the opportunities available to you.<\/p>\n<p><strong>Enjoyed this tasty article? Here are three mouth-watering more to discover:<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/recipes\/auguste-escoffiers-classic-dessert-cherries-jubilee\/\">Auguste Escoffier\u2019s Classic Dessert: Cherries Jubilee<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/recipes\/what-is-zaatar-spice\/\">What Is Za\u2019atar Spice? A Brief Guide &amp; Recipe<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/recipes\/beef-carving-101-how-to-cut-corned-beef-roast-and-more\/\">Beef Carving 101: How to Cut Corned Beef, Roast, and More<\/a><\/li>\n<\/ul>\n<p>*Information may not reflect every student&#8217;s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fat Tuesday or Mardi Gras is the last day of Carnival; it&#8217;s a period of celebration and feasting before the&#8230;  <a class=\"excerpt-read-more\" href=\"https:\/\/www.escoffier.edu\/blog\/recipes\/fat-tuesday-is-made-for-shrimp-etouffee\/\" title=\"Read Fat Tuesday is Made for Shrimp Etouffee\"><\/a><\/p>\n","protected":false},"author":36,"featured_media":21246,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[27],"tags":[885,60,1335,102,1207],"class_list":["post-21245","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-chef-instructor","tag-executive-chef","tag-faculty","tag-food-trends","tag-menu-development"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fat Tuesday is Made for Shrimp Etouffee - Escoffier<\/title>\n<meta name=\"description\" content=\"Today is what many refer to as Fat Tuesday or Mardi Gras-known for celebrations with floats, beads and Creole and Cajun cuisine--including Shrimp Etouffee.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.escoffier.edu\/blog\/recipes\/fat-tuesday-is-made-for-shrimp-etouffee\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fat Tuesday is Made for Shrimp Etouffee - Escoffier\" \/>\n<meta property=\"og:description\" content=\"Today is what many refer to as Fat Tuesday or Mardi Gras-known for celebrations with floats, beads and Creole and Cajun cuisine--including Shrimp Etouffee.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/posts\/21245\" \/>\n<meta property=\"og:site_name\" content=\"Escoffier\" \/>\n<meta property=\"article:published_time\" content=\"2022-03-01T19:10:45+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-02-06T16:38:48+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/02\/stock-etouffee-opt.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1400\" \/>\n\t<meta property=\"og:image:height\" content=\"931\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Carole Johnson\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Carole Johnson\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Fat Tuesday is Made for Shrimp Etouffee - Escoffier","description":"Today is what many refer to as Fat Tuesday or Mardi Gras-known for celebrations with floats, beads and Creole and Cajun cuisine--including Shrimp Etouffee.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.escoffier.edu\/blog\/recipes\/fat-tuesday-is-made-for-shrimp-etouffee\/","og_locale":"en_US","og_type":"article","og_title":"Fat Tuesday is Made for Shrimp Etouffee - Escoffier","og_description":"Today is what many refer to as Fat Tuesday or Mardi Gras-known for celebrations with floats, beads and Creole and Cajun cuisine--including Shrimp Etouffee.","og_url":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/posts\/21245","og_site_name":"Escoffier","article_published_time":"2022-03-01T19:10:45+00:00","article_modified_time":"2025-02-06T16:38:48+00:00","og_image":[{"width":1400,"height":931,"url":"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/02\/stock-etouffee-opt.jpg","type":"image\/jpeg"}],"author":"Carole Johnson","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Carole Johnson","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.escoffier.edu\/blog\/recipes\/fat-tuesday-is-made-for-shrimp-etouffee\/","url":"https:\/\/www.escoffier.edu\/blog\/recipes\/fat-tuesday-is-made-for-shrimp-etouffee\/","name":"Fat Tuesday is Made for Shrimp Etouffee - Escoffier","isPartOf":{"@id":"https:\/\/www.escoffier.edu\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.escoffier.edu\/blog\/recipes\/fat-tuesday-is-made-for-shrimp-etouffee\/#primaryimage"},"image":{"@id":"https:\/\/www.escoffier.edu\/blog\/recipes\/fat-tuesday-is-made-for-shrimp-etouffee\/#primaryimage"},"thumbnailUrl":"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/02\/stock-etouffee-opt.jpg","datePublished":"2022-03-01T19:10:45+00:00","dateModified":"2025-02-06T16:38:48+00:00","author":{"@id":"https:\/\/www.escoffier.edu\/#\/schema\/person\/f6714a7a3d9a5d4814af7c52d185f92f"},"description":"Today is what many refer to as Fat Tuesday or Mardi Gras-known for celebrations with floats, beads and Creole and Cajun cuisine--including Shrimp Etouffee.","breadcrumb":{"@id":"https:\/\/www.escoffier.edu\/blog\/recipes\/fat-tuesday-is-made-for-shrimp-etouffee\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.escoffier.edu\/blog\/recipes\/fat-tuesday-is-made-for-shrimp-etouffee\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.escoffier.edu\/blog\/recipes\/fat-tuesday-is-made-for-shrimp-etouffee\/#primaryimage","url":"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/02\/stock-etouffee-opt.jpg","contentUrl":"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/02\/stock-etouffee-opt.jpg","width":1400,"height":931,"caption":"Shrimp Etouffee"},{"@type":"BreadcrumbList","@id":"https:\/\/www.escoffier.edu\/blog\/recipes\/fat-tuesday-is-made-for-shrimp-etouffee\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Recipes &amp; Techniques","item":"https:\/\/www.escoffier.edu\/blog\/category\/recipes\/"},{"@type":"ListItem","position":2,"name":"Fat Tuesday is Made for Shrimp Etouffee"}]},{"@type":"WebSite","@id":"https:\/\/www.escoffier.edu\/#website","url":"https:\/\/www.escoffier.edu\/","name":"Escoffier","description":"School of Culinary Arts","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.escoffier.edu\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.escoffier.edu\/#\/schema\/person\/f6714a7a3d9a5d4814af7c52d185f92f","name":"Carole Johnson","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.escoffier.edu\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/a1bff02d174319e98905dc752dbf83b5de13bb52803198287a5a11a1a9069c70?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/a1bff02d174319e98905dc752dbf83b5de13bb52803198287a5a11a1a9069c70?s=96&d=mm&r=g","caption":"Carole Johnson"},"url":"https:\/\/www.escoffier.edu\/blog\/author\/cjohnson\/"}]}},"_links":{"self":[{"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/posts\/21245","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/users\/36"}],"replies":[{"embeddable":true,"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/comments?post=21245"}],"version-history":[{"count":0,"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/posts\/21245\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/media\/21246"}],"wp:attachment":[{"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/media?parent=21245"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/categories?post=21245"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/tags?post=21245"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}