Simply Divine Shrimp Etouffee

Marsha Gardner


On our first visit to -Orleans in the late 1980's I had Etouffee at least times in the week that we were there. I bought several cookbooks and this is the recipe I have fine tuned over the years.

The secret is in the Roux.

pinch tips: How to Perfectly Cook Fish in a Pan






shells from 2 pounds shrimp
1/2 large
onion, chopped
1 large
green bell pepper, cut in chunks
2 clove
garlic, chopped
celery stalk, chopped
bay leaves


2 lb
1/4 c
lard or oil
heaped 1/4 c
all purpose flour
1/2 large
onion, chopped
1 large
green, red, orange or yellow bell pepper, chopped
jalapeno peppers, chopped
celery stalks, chopped
4 clove
garlic, chopped
1 pt
shrimp stock
1 Tbsp
tomato, chopped
1 Tbsp
cajun seasoning
1/2 tsp
celery seed
1 Tbsp
paprika, sweet mild
kosher salt to taste
green onions, chopped
hot sauce or tabasco to taste
rice for serving

Directions Step-By-Step

Pour 2 quarts of water into a pot and add all the remaining stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes.

Strain through a fine-meshed sieve into another pot set over low heat. You will have extra stock, which you can use for soup, risotto, etc. It will last in the fridge for a week or may be frozen.
Start by making a roux. Heat the vegetable oil or lard in a heavy pot over medium heat for 1-2 minutes. Stir in the flour well, making sure there no clumps. Let this cook, stirring often, until it turns a pretty brown; this should take about 10 minutes or so.

Add the celery, green pepper, jalapeno and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.
Slowly add the hot shrimp stock, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add enough stock to make a sauce about the thickness of syrup, about 1 pint.

Add the tomato,Creole seasoning, thyme, celery seed, Worcestershire sauce and paprika and mix well. Add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes.
Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade.

About this Recipe

Course/Dish: Fish, Seafood