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JD's Shrimp Étouffée Recipe | Shrimp Recipes for Dinner - Paula's friend from New Orleans makes his New Orleans shrimp étouffée recipe with roux, and it's absolutely fabulous!
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JD's Shrimp Étouffée Recipe: https://www.pauladeen.com/recipe/jds-shrimp-etouffee/
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0:00
- Y'all, this is my friend, J.D. Rainy.
0:06
- Hello.
0:07
- Michael said his last name was Thunder.
0:09
(JD laughs) I said, well that's close.
0:11
Rainy and thundering. (laughs) - Right.
0:13
- Yes, ma'am.
0:14
- And um, they, he is a son-in-law
0:17
to one of my childhood friends.
0:19
I mean, we have literally
0:21
grown up together from little girls.
0:24
And, uh, so, Carolyn and Mike Cundiff,
0:28
say 'Hey' Carolyn.
0:30
- [Carolyn] Hey.
0:31
(group laughs)
0:33
- [Paula] Have come to spend the weekend with us
0:35
and they brought Carolyn's daughter, Kelly,
0:39
and course they had to bring J.D. since they're married.
0:42
- Yeah.
0:43
(Paula laughs)
0:44
I got a free pass, so. - And he got a free pass.
0:47
So, J.D. loves to cook y'all.
0:49
- And we love for him to cook it.
0:51
- Yes, yes.
0:52
And I'm so excited because he said,
0:54
"Well, if I come, would you please let me cook
0:57
the Saturday night meal?"
0:58
And I said, "You will not have to arm wrestle me, honey.
1:02
'Cause I love other people's cookin'."
1:04
- We'll talk about it, I'm not scared yet.
1:06
(Paula laughs)
1:08
- And, uh- - Let it sink in.
1:10
- Tell 'em what you're gonna cook.
1:11
- I am going to make some shrimp etouffee.
1:14
- [Kelly] Oh! - Uh-huh.
1:15
- I grew up in New Orleans or outside of New Orleans.
1:20
Get this rue going,
1:23
that's pretty, pretty simple.
1:25
- [Paula] Tell everybody what you doing.
1:26
- [JD] So we'll start melting butter.
1:29
- [Paula] You gonna make your rue, right?
1:30
- [JD] Yes ma'am. (knife slicing)
1:32
And then of course with a rue,
1:34
the trick is to take your time.
1:36
- [Paula] That's right.
1:38
You're looking at 45 minutes. (whisk scrapes the pan)
1:40
- [JD] Yes.
1:41
- [Paula] A good rue, yeah.
1:42
- [JD] Yeah. - [Paula] Yeah.
1:43
- [JD] And if you ever scorch it,
1:44
then you just have to throw it out, wash the pan,
1:45
and start over.
1:47
- [Paula] That's right, that's exactly right.
1:49
- [JD] A labor of love. (whisk scrapes against pan)
1:51
- [Paula] JD, it looks perfect.
1:53
- [JD] It is looking good. - [Paula] It probably did
1:55
take you 45 minutes.
1:55
He has not put that whisk down one time, y'all.
1:59
- [JD] No, I haven't.
2:00
But Paula was even was nudging my heat up a little bit,
2:03
(Paula laughs) to keep me moving, so.
2:05
- And while he did that, I chopped up his bell pepper,
2:08
his onion, and his celery in there.
2:11
I've diced up his garlic.
2:13
- So now- - So, there is your
2:15
stuff sir. - we'll go, I'll start with-
2:17
start with our onion here.
2:18
- [Paula] Okay. I'm sorry, I mixed it all together.
2:21
- Oh, that is absolutely fine.
2:22
I usually, and it doesn't really matter,
2:24
but I always, and that's maybe another one, you know,
2:26
I keep mentioning my old buddy,
2:28
Justin Wilson, he'd throw- - Uh-huh.
2:30
- throw me in kinda one at a time.
2:32
- Yeah.
2:33
- And give 'em a quick stir in your rue.
2:35
- Yes, you want make sure they're coated in that rue.
2:40
Yeah, that's the rest of 'em. - All right.
2:42
- Well that may melt- - That's all right.
2:43
It's all going in the same place before we're-
2:46
- [Paula] That's right. - [JD] Done here.
2:48
So give 'em a little stir (Paula laughs)
2:49
in there,
2:50
and grab us another good handful of-
2:52
- [Paula] (indistinct) were starving JD.
2:54
- [JD] bell pepper, Paula, so.
2:56
As I'm smelling this etouffee, - I don't know,
2:59
I just gave her a big bowl full of food
3:01
and she has already gobbled it down,
3:03
which is very unusual. - Stir around.
3:07
- I got corn silk everywhere.
3:08
- Yeah, of course once we get the veggies in there
3:11
it adds a little moisture, - Yeah.
3:12
- [JD] so you don't have to worry quite so much
3:14
about scorching it and - That's right.
3:17
- [JD] keeping it, keeping it movin' quite as much.
3:18
- [Paula] That's right.
3:20
(spoon bangs on the pan)
3:23
- I'mma add some-
3:24
- Gonna throw this celery in there.
3:27
- Okay, well the celery's already in there baby, it was-
3:30
- Was mixed in with it. - Yeah, it was.
3:32
- All right, to help with the green, we got the bell pepper
3:33
and celery and all that stuff together.
3:35
(whisk stirs)
3:36
This stuffs getting close to a broth,
3:38
I'm gonna ahead and throw this
3:39
garlic in here too. - Okay, okay.
3:40
- So, we know we have something to add.
3:42
So we don't, so don't singe it.
3:45
- [Paula] I think I'm about to get this right for you.
3:48
- [JD] Wonderful, thank you so much.
3:50
I'm like, what a, what a treat.
3:53
- [Paula] All right, this is a pour.
3:54
- [JD] Cooking in Miss Paula's kitchen with her.
3:57
- Listen, it's a- - Sous-chef-in for me?
4:00
(Paula laughs)
4:01
- It's a treat for me to do this one.
4:04
- Well, you were just too kind and too sweet.
4:08
- Let see, I'm gonna taste this stock, and see if it's..
4:11
(TV playing in the background)
4:15
- Perfect?
4:16
- To me, it is.
4:17
- Well that's a, that's a sign.
4:20
- You want me to pour?
4:21
- Oh yeah, get it just good and kinda covered,
4:23
get it good and wet.
4:24
I usually just kinda add it and stir and
4:26
- Yeah.
4:28
Yeah, you don't want to add this all at one time.
4:30
You wanna slowly get it incorporated, and all
4:33
so that flour won't clump up on you.
4:37
Ain't that right?
4:38
- Yes, ma'am.
4:40
Add a little bit more in there.
4:40
- Okay, you just tell me when to stop.
4:44
- Let's stop there for right now.
4:46
See, we'll let that,
4:47
- Okay, gotta get that
4:49
- Notice again, kind of a simmer and
4:52
- Yeah.
4:53
- Stir and
4:54
- Yeah.
4:54
- And that's where we'll get that
4:55
- Get that corner right over there please, JD
4:57
- This one over here?
4:57
Oh, yes ma'am.
4:58
- Yeah, you couldn't see from your angle.
5:00
- (indistinct) was too close to me.
5:01
- You couldn't see it from where you stand, up there.
5:04
- All those good flavors are melding together.
5:10
- Yes, yes, yes.
5:12
Now JD, you and I stand up here talking like
5:15
we doing all the work and what are you cooking?
5:18
- Shrimp etouffee.
5:20
- Well, and look who is-
5:24
No, no, look at that man over there at the sink.
5:26
- I can't stop looking at him.
5:29
- He paid for 'em, he peeled 'em,
5:33
he is de-veining 'em.
5:35
So, you know what?
5:38
- How special am I?
5:39
- [Paula] Oh, oh, I think you're very special.
5:41
- [JD] Beyond measure, I'd say.
5:43
- [Speaker 1] He gets the first plate.
5:44
- [Paula] He's a best selling author.
5:45
Do what, baby?
5:46
- [Speaker 1] That's right, he gets the first plate.
5:47
- [Paula] Yes, he gets the first plate, so
5:52
- [JD] He brings his own
5:53
- [Paula] Kudos to Michael from making
5:54
- [JD] Absolutely
5:56
- [Paula] The shrimp etouffee instead of chicken etouffee.
6:00
And he's got some french bread, y'all.
6:03
We gonna have french bread, maque choux,
6:07
and shrimp etouffee.
6:10
It's gonna be wonderful.
6:13
- Now here.
6:14
So we going add some of our white wine.
6:18
- Okay.
6:21
- We got a glass or two, in there
6:23
- [Carolyn] Be careful.
6:26
- I don't think you're allowed to.
6:29
That's pretty good.
6:29
I don't think you're allowed to cook
6:31
a white wine if you don't -
6:32
- Buttery!
6:33
Buttery Chardonnay.
6:34
- I mean I know we like butter around here.
6:37
- Yes, we do.
6:40
- [Carolyn] Yes, we do.
6:42
- All right, I like the thickness of that now, don't you?
6:44
- Yes, I do.
6:45
That's -
6:46
- And you know what?
6:47
That poor man over there that's
6:50
- He's still peeling shrimp.
6:51
- He's still peeling.
6:52
- Give him a Herculean task there.
6:56
- [Paula] And those- that- putting those shrimp in,
6:59
it's gonna produce a liquid.
7:01
- [JD] Right.
7:02
- [Paula] For that.
7:02
So it's going to thin out some more.
7:03
and I see that you have a cooking sherry
7:07
over here and you have
7:10
New Orleans Creole seasoning.
7:13
- A lil' Creole seasoning.
7:14
- So that's what you hadn't put any of that in this?
7:18
- So far, it's nothing but -
7:19
- Until the end?
7:20
- Right, we have a rue and our veggies and
7:22
then we've add a little bit of white wine.
7:24
- Right now how do you want me to prepare your baguettes?
7:29
You just tell me, I'm easy.
7:31
- Oh, well I'm up for your suggestion,
7:34
our kind of childhood traditional New Orleans way
7:37
was we just throw it in the oven in one big thing,
7:40
and serve.
7:42
- Suits me.
7:43
- Have like a hand towel around it,
7:43
and we just break bread around.
7:45
- Yes.
7:46
- Okay, that is, that is perfect.
7:47
You know what I'm gonna do?
7:48
- Symbolic and kind of fun to.
7:51
- I'm going to cut this
7:52
- Break bread together.
7:54
- If I can find a knife sharp enough.
7:58
I'm gonna cut this in two,
8:00
so it will fit my air fryer.
8:01
- Oh.
8:03
Alright.
8:04
- So we're fixing to put the shrimp in,
8:07
put the bread in the air fryer.
8:10
- Put the bread in the oven,
8:11
Then we'll finish off our maque choux with the tomatoes,
8:15
and the heavy cream.
8:17
- Yes.
8:18
- Rice is, I think is about there.
8:21
- So yeah, so we don't want to put the shrimp
8:23
in because we wanna sit down and eat it as soon
8:26
as those shrimp are ready, after like three minutes.
8:29
Otherwise they, they can start getting like an eraser.
8:33
You know, like an eraser and you don't want that.
8:35
Over cooked shrimp is not good.
8:38
- Not where you want to be.
8:39
- No.
8:40
- All right, so we got our
8:41
- Whoops, sorry
8:42
- We got our etouffee.
8:42
- Sorry.
8:43
All right, you ready for me to pour in the shrimp?
8:44
- Yes, ma'am.
8:45
Just throw em in there
8:46
- Cause it's 'bout to evolve.
8:47
- Oh, stir 'em in there,
8:51
- Want me to stir this while you get the corn?
8:53
- Yes, ma'am,
8:54
and then...
8:55
- All right.
8:56
- We'll get in here.
8:58
Oh, yes.
8:59
- Oh, and you, you now
9:00
you're adding sherry to this too, aren't you?
9:02
- Yes ma'am.
9:03
With little kind of
9:04
finish it off with a couple splashes of -
9:06
- Okay.
9:07
- And I don't always, if I don't have cooking sherry,
9:10
it's not the end of the world.
9:12
- That's right.
9:13
- If you have a white wine.
9:13
If you have the white wine, you'll make it through.
9:14
If I don't have white wine,
9:16
then I consider a sherry an absolute must.
9:19
- Yes, yes.
9:20
- And I like throw a splash or two in the, kinda
9:24
like I add the white wine.
9:25
I just add some to the pan, and if you want more,
9:28
I suppose you could do that.
9:29
But I think that once all of that cream cooks down,
9:32
- All right then, it's starting to turn a little bit pink.
9:36
So we have not put any of your Creole seasoning in.
9:40
- No ma'am.
9:41
- We don't have a speck of salt in there, or pepper.
9:46
- No. And what
9:48
- And it's good.
9:50
- And when you're there,
9:51
I mean all this is kind of like, like color you add.
9:54
You know?
9:55
you like, you got your canvas and your paint, and...
9:59
- I've never used, I don't think I've ever used this before.
10:02
- I like it and I use a lot nowadays we
10:07
use a no salt ones sometimes to do, you know, lower sodium -
10:12
- Yes, it's like all the seasons section.
10:14
- It is, and there's always kinda room
10:16
- I'm feel a little heat.
10:16
- There is a little heat in there.
10:18
And it is, and especially
10:20
since it's hard doing kinda
10:22
a mind towards lower sodium cooking.
10:24
Cause as you can see, it does have a little bit of salt.
10:27
The regular, the original recipe, has a little bit of salt.
10:29
So once you can taste a little bit
10:30
of salt in there, then.
10:31
- Yeah.
10:32
You know, that's, that's like, that's enough.
10:34
- Yeah, yeah, yeah.
10:35
- Just perfect
10:36
- A little bit more.
10:38
I thought, because we want that
10:40
to be able to float over your rice.
10:42
- Yes ma'am, exactly.
10:45
- All right, now I'm gonna,
10:47
- Well that is a
10:47
- We're all going to sit down and
10:49
eat supper in a few minutes.
10:50
- That is a feather in my cap, right there.
10:55
You don't even know how much fun this is.
10:57
- Oh, listen, I'm so glad you've had fun.
10:59
All right, now I'm gonna come back,
11:03
I'm gonna come back here and just
11:04
dip us up enough rice to taste.
11:07
- Yes, absolutely.
11:08
- Because y'all, we are, we are fixing to sit down
11:12
and enjoy this wonderful dinner.
11:14
- That just looks like a perfect amount
11:16
- As a family. Now I'm gonna just put
11:20
- I'm gonna start calling myself family.
11:22
- There you go.
11:23
I'm gonna put just a little bit of butter on my rice.
11:25
- A little bit too hospitable to me, now.
11:27
So I'm gonna have to-
11:29
I'm leaving outta here calling myself family, now.
11:36
- All right, the shrimp are not quite, quite there.
11:41
- I like to think I can at least
11:43
teach people what they don't want to do.
11:44
- Yeah.
11:45
- Like
11:46
- Yeah!
11:47
- I can lead by example and you say,
11:48
oh that's what that guy did, don't want to do that.
11:51
- Whatever you do, don't do that.
11:54
I don't know what happened to our spoon that we had.
11:58
- What did we do with it?
11:59
Oh, I used it to dip up the rice I think.
12:04
- Final finish on the really is just fried corn.
12:07
- Look at this, now how much gravy do you like?
12:10
- I could swim, backstroke, spitting like an old cartoon
12:17
where he's spitting the gravy up- out like a fountain.
12:20
- Alright, you ready to taste?
12:22
- Yes ma'am, I am.
12:24
- [Carolyn] You'll be trying.
12:25
- All right we got, we got two shrimp on our plate
12:31
- Here we go.
12:32
- We'll have to be careful, 'cause it's hot.
12:32
- [Carolyn] I can see how hot it's gonna be.
12:34
Don't bite your mouth, blow.
12:40
- Is it good?
12:41
- I like it.
12:42
- You like it?
12:43
- If you do, that's the, the discerning-
12:49
did it come out all right?
12:52
- It'll do.
12:53
- You're not just saying that to humor me,
12:55
cause we're family?
12:56
- No, it'll do.
13:01
- At the family reunions, I'm gonna be the tall one.
13:04
Everybody's like, how is he related?
13:05
Like, I don't know.
13:05
He's related to Paul somehow is what he said, anyway.
13:09
- All right, we got one more thing to say to everybody.
13:13
Thank y'all for tuning in and JD
13:15
and I send y'all love and best dishes.
13:18
This is freaking fabulous, y'all.
13:20
- Yay, thank you.
13:24
- Thank you.
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