Sunday, January 30, 2011

Recipe: Shrimp Etouffee

    Since I had posted my menu for this past week, someone said they would like to have the Shrimp Etouffee with Rice Recipe. Here it is!
        I love Etouffee, any etouffee to be honest. There are so many different ways of cooking it, but I prefer mine a little thicker than some and more spicy. This recipe is one that came from a Louisiana cookbook that we have, and I just worked with it until I got it the way I like it. So do not be afraid to take away or add for your own taste. This recipe can also be cooked with crawfish instead of shrimp. I hope you enjoy it. As always, if you try it, be sure to let me know what you thought of it!
        • Shrimp Etouffee:
        • Ingredients:
        • 2 pounds shrimp
        • 1 stick butter 
        • 1 1/2 cups onions, diced
        • 1/2 cup celery, diced (I sometimes omit this as I am not a big cooked celery person.)
        • 1 cup  green bell peppers, diced (can be divided red and green or all green)
        • 1/2 cup diced tomatoes, drained (I use fresh tomatoes.)
        • 2 tbs garlic, minced
        • 1 bay leaf
        • 1 cup flour
        • 1 small can or 1/2 cup tomato sauce (If you enjoy making your own, go for it! Taste just as good!)
        • 2 quarts crawfish or shrimp stock or water (I personally use water.)
        • 1 cup sliced green onion tops
        • 1/2 cup fresh parsley, chopped
        • salt and Louisiana hot sauce to taste


        • 1. Melt butter and over medium high heat in two gallong cast iron Dutch oven or saucepot.
        • 2. Add onion, celery and bell peppers, tomatoes, garlic and bay leaf.
        • 3. Saute 4 or 5 minutes until veggies are wilted.
        • 4. Whisk in flour and stir constantly until flour is cooked. This is a white roux. Do not leave unattended and burn.
        • 5. Slowly add shrimp stock or water.
        • 6. Add tomato sauce and stir well.
        • 7. Simmer for 30 minutes, do not boil, stir about every five minutes.
        • 8. Mixture should have a sauce-like consistency, add a little water or stock if necessary, but don't over thin.
        • 9. Add crawfish tails or shrimp and cook until shrimp tturn pink. about 5-8 minutes. Do not overcook. Crawfish tails are precooked.
        • 10. Adjust salt and add several shakes Louisiana Hot Sauce, or to taste
        • 11. Add green onions and parsley and serve over cooked rice.
        • Note: Shrimp base can be purchased in paste form in gourmet groceries, but have a high salt content. Stock can be made by boiling shrimp heads and/or shells.
        Serve this with rice. Brown rice or white rice. They are both yummy! 

        Eat up!! 


        1. such a cute blog! I am a huge saints fan! come enter our giveaway!

        2. Yummy! Def going on the menu in the next two weeks.

        3. This sounds delicious!! I'm definitely going to have to try this recipe...thanks for sharing, chickadee!


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