top of page

Shrimp Etouffee

Updated: Feb 6, 2021

Yield: 4-6 servings

3 tablespoons unsalted butter 1/4 cup all-purpose flour 2 cups chopped onions 1 cups chopped green bell peppers 1 cups chopped celery 1 tablespoons minced garlic 1/2 (14.5-ounce) can diced tomatoes or fresh diced 1 bay leaf 1 teaspoons salt 1/4 teaspoon cayenne pepper 1 tablespoons Bayou Bash Seasoning, recipe follows 1/2 quart shrimp or fish stock 1 1/2 pounds medium shrimp (21 to 25 count per pound), peeled and deveined 1/8 cup chopped parsley leaves Steamed white rice, for serving 1/4 cup thinly sliced green onion tops, for garnish Bayou Bash Seasoning:

2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine thoroughly

Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaf, salt, cayenne, and 1/2 tablespoon of the Bayou Bash Seasoning. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp/fish stock.

Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining 1/2 tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.

Serve immediately with sweet cornbread or over steamed white rice and garnish with sliced green onion tops.

Recent Posts

See All

Cajun Alfredo Sauce

Yield: 6-8 serv 1 shallot, minced 1/2 cup butter 3ea cloves garlic, minced 1 1/2 cup heavy cream 2 T Cajun seasoning mix (see below) 1/2 cup freshly grated parmesan cheese Salt and pepper to taste 1 t

Peach Cobbler

Filling Ingredients: 1tbsp cornstarch 1 ½ tsp grated lemon zest plus 1 tbsp juice, zested and squeezed from one lemon, measured separately Pinch salt ¾ cup sugar 6 cups (30 ounces) peach slices, Defro

Honey Sweet Cornbread

Yield: 12 muffins 1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 1/2 cup granulated sugar 1/4 cup honey 1 teaspoon salt 1 cup whole milk 2 large eggs 1/2 stick butter,


Commenting has been turned off.
bottom of page