Shrimp Langostino Étouffée

ByDeanna Segrave-Daly
30 Comments

Celebrate Mardi Gras and New Orleans cuisine with this healthier version of étouffée featuring shrimp, langostino and brown rice.

Shrimp Langostion Etouffee | Teaspoonofspice.com

Are you ready for Mardi Gras? This Shrimp Langostino Étouffée is bound to get you saying "laissez les bons temps rouler!"

For The Secret Recipe Club this month, I was assigned to Julie @The Texan New Yorker.

Julie was born and raised in Dallas but has been living in New York for the past decade. She is a self-described former picky eater but has morphed into an adventurous cook and foodie - and we benefit from her transformation with all the wonderful recipes on her blog.

Thank goodness I figured out I wanted to do a Mardi Gras dish early on to narrow it down and lucky for me, Julie had tons of Creole/Cajun dishes to choose from because she randomly met her husband while visiting New Orleans and loves cooking this type of cuisine. SCORE.

(But seriously, every time I went back to her blog, there was ANOTHER recipe I wanted to try like Blood Orange Tabbouleh, Caramelized Onion & Gruyere Biscuits and Rosemary Maple Bourbon Sours - and those are just her most recent posts!)

Celebrate Mardi Gras and New Orleans cuisine with this healthier version of étouffée featuring shrimp, langostino and brown rice.

So, onto this recipe adapted from Julie's Shrimp & Crawfish Étouffée.

I've shared many times my love for the South and NOLA especially (I even have a Southern Wannabe Pinterest Board.) I've made a few Southern dishes like Baked Beignets, Easy Louisiana Red Beans & Brown Rice and Rosemary Shrimp with Sweet Potato Grits and not surprisingly, these are some of the most popular recipes on the blog.

The tweaks I made to Julie's Étouffée :

  • Reduced the butter down (5 tablespoons vs. 8.)
  • Used langostino (which technically is considered a squat lobster - related to hermit crabs - who knew??) I used Trader Joe's frozen langostino in place of crawfish. You could also double up on the shrimp (I used my last sample packed from Sizzlefish.)
  • Reduced salt to ¼ teaspoon.
  • Used low sodium vegetable broth (something that's always in my pantry) for seafood stock.
  • Used smoked paprika instead of sweet (as I cut out the poblano chile.)
  • Served with brown rice - I love the nutty flavor and it's a whole grain compared to regular white rice.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Shrimp Langostion Etouffee | Teaspoonofspice.com

Shrimp Langostino Étouffée {for Secret Recipe Club)

  • Yield: 4 servings. 1x
Print Recipe

Description

Celebrate Mardi Gras and New Orleans cuisine with this healthier version of étouffée featuring shrimp, langostino and brown rice.

Ingredients

Scale
  • 2 cups uncooked brown rice
  • 5 tablespoons unsalted butter, divided
  • 1 medium onion, chopped
  • 3 celery stalks, chopped
  • 1 bell pepper, seeded and chopped
  • 1 jalapeño pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • ¼ teaspoon sea salt
  • ¼ cup all-purpose flour
  • 1 ½ pounds of uncooked seafood (shrimp, langostino, crawfish or a combo of any of these)
  • 4 cups low sodium seafood or vegetable stock/broth
  • 4 bay leaves
  • Chopped fresh Italian parsley
  • Chopped fresh scallions
  • Hot sauce

Instructions

  1. Cook brown rice according to instructions. Keep warm as étouffée cooks.
  2. In a large stockpot over medium heat, melt 2 tablespoons butter. Add onion, celery, bell pepper, jalapeño, garlic, smoked paprika, thyme, black pepper, cayenne pepper and salt. Stir and cook until vegetables are soft, about 8 - 10 minutes.
  3. Add remaining 3 tablespoons butter and once melted, add in flour. Stir constantly for 1 minute.
  4. Add seafood and stir. Cook for about 3 minutes (seafood will not be cooked through entirely.)
  5. Add stock/broth and bay leaves. Bring to a boil and then reduce to a simmer. Cook for about 20 minutes, until mixture thickens. Remove bay leaves
  6. To serve, add scoop of rice to large shallow bowl and ladle étouffée over top. Top with parsley, scallions and hot sauce as desired.

Notes

Adapted from The Texas New Yorker's Shrimp and Crawfish Étouffée

Did you make this recipe?

Share a photo and tag us @tsp_basil @tspcurry — we can't wait to see what you've made!

Celebrate Mardi Gras and New Orleans cuisine with this healthier version of étouffée featuring shrimp, langostino and brown rice.

I hope you get to enjoy some Creole or Cajun cuisine this Mardi Gras - or in the near future!

Do you like New Orleans cuisine? Have you ever been to Mardi Gras?

More Entrees

30 Comments

  1. This is making me hungry! Love the way you tweaked her recipe, and laughing about the fact that langostinos are related to hermit crabs! What?? 🙂

    1. Right?? All I could think of are those hermit crabs all my friends had as "pets" growing up.

  2. I'm not a fan of seafood, but this dish looks so thick and creamy, I'm sorely tempted to sample a spoonful. 🙂 Thank you for your warm welcome on my blog, I look forward to getting to know everyone here in group C better.

    1. Angela, you could certainly make this with chicken or spicy sausage (like andouille or kiebasa) instead and it would still be delish.

  3. I've never been to Mardi Gras but I've been to NOLA for a bachelorette party and it was an amazing time. Really love the local culture and all the delicious food- this recipe definitely makes me nostalgic!

    1. Ooh, that sounds like a great theme for a bachelorette party. I've never been to Mardi Gras in NOLA (and can't say I'd want to go) but would visit pretty much any other time of year - ha.

  4. That looks like a bowl of goodness that would warm me up on this cold day! Great cooking with you this month!

  5. Thank you so much for all the kind words! I'm so glad you enjoyed the etouffee, it's one of my favorites too. And I loved reading about Mardi Gras and NOLA cuisine - I'm headed back there with the hubs in less than two weeks and excited doesn't begin to describe it! I really like your healthier tweaks, too, I'm going to have to try implementing some next time I make this. I guess NOLA, while known for amazing food, isn't so much known for healthy food...

    thanks Deanna!

    1. Oooh, so fun you are heading back in a few weeks. It's been a few years for me - I gotta get back there. And this dietitian is all about indulging in the cuisine while you are in NOLA for sure!

  6. what a great meal! so perfect for mardi gras or valentine's day! mmm! great way you healthified it. 🙂

    1. I actually served this to my parents and husband on Valentine's Day and they were very happy with the results (even my tricky eating husband said it was "the best meal I ever made" - lol.

  7. Oh my ... this sounds totally delish! I am a huge fan of all things cajun and creole, and I love your lightened-up version of this classic dish!

    1. Thanks much Kimberly - I know, I can't get enough Cajun/Creole cuisine into my life 🙂

  8. This looks like a wonderful Etouffee. I love shrimp and crawfish (and especially langostines). Wonderful Mardi Gras SRC post. Can't wait to see more from you in the future (and to check out the Texas New Yorker blog)

  9. Now here's a recipe that will help me rack up some extreme brownie points from the Man! A must pin! Interesting, the secret recipe club!

    1. Hehe - my tricky eating husband gave it two big thumbs up 🙂 Secret Recipe Club is so fun - you should check it out! You get assigned a new blogger each month and you pick one of their recipes to feature/recreate and everyone finds out who has everyone has on reveal day.

  10. This looks to die for! I love etouffee and I can only imagine how it is with all that fresh seafood! Give me a chunk of cornbread and I'm good to go!

    1. THAT'S what was missing - cornbread! Going whip up a batch the next time I make this 🙂

  11. I love this lightened up recipe for etouffee! We were in New Orleans years ago when one of my boys played in the Cal Ripken World Series and ever since my kids love etouffee, gumbo, and jambalaya.

    1. What a fun memory for your family (both the Cal Ripken World Series and NOLA eats!)

  12. What a perfect choice - I love Etouffee and that this version uses both shrimp and langostinos. Beautiful!

  13. I've never heard of etouffee before but I'm crushing on the name. After reading through and the recipe- I'm a fan. Why didn't I try more southern food when I was in America!

    1. You must try to get to New Orleans if you get back to the States - some of the best eating in all of the USA (IMHO 🙂

  15. This speaks to my seafood loving heart. I love all your NOLA/southern inspired recipes! You may not be from the warm weather states but you ALWAYS make our food look, sound, and taste so so delish! 🙂

    1. Yay - that makes my heart so happy 🙂 I just made it again last week with shrimp - love having the leftovers too!

Comments are closed.