Shrimp Etouffee

3
Scott Anderson

By
@Chef_Scott

A proper Etouffee must be cooked for hours, however this recipe has been toned down to 2 hours.

You can also play with the heat index by adding or subtracting hot sauce, but once you've added it be prepared to reap what you sowed.

Blue Ribbon Recipe

This is a really great Etouffee. I thought the heat it in was perfect. It reminded me of the first time I ever ate Etouffee. I kept on going back for "one more bite." This will be perfect for your next dinner party. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 8 votes

Comments:
Serves:
6-8
Prep:
30 Min
Cook:
2 Hr
Method:
Stove Top

Ingredients

  • 3 Tbsp
    peanut oil
  • 3 Tbsp
    ap flour
  • 1 large
    yellow onion, peeled and chopped
  • 1/2 large
    green bell peper, seeded and chopped
  • 3
    celery stalks, chopped
  • 4 clove
    garlic, peeled and chopped
  • 3 oz
    tomato paste
  • 1 1/4 c
    beef broth, reduced sodium
  • 1 1/4 c
    white wine - dry or semi dry
  • 4
    bay leaves
  • 1 tsp
    chopped fresh basil
  • 1 tsp
    chopped fresh thyme
  • 2 Tbsp
    hot sauce - favorite variety
  • 1 tsp
    salt
  • 5 stick
    green onions, chopped
  • 2 lb
    p&d 31-36 shrimp
  • 1/4 c
    fresh chopped parsley
  • ·
    cooked white or brown rice

How to Make Shrimp Etouffee

Step-by-Step

  1. Heat a large Dutch oven or stock pot over medium heat, then add in the oil and flour. Toast this to a peanut butter colored roux. The flour will completely incorporate into the oil and impart a wonderful nutty smell and taste after about 15 minutes. Keep a close eye and stir often, be careful not to burn the roux.
  2. Add in the yellow onion, bell pepper, celery and garlic. Saute for about 10 minutes or until the vegetables are tender. Stir in the tomato paste, followed by the beef stock and wine. Stir constantly until this mixture thickens. Add the remaining ingredients, except shrimp, parsley and rice. Simmer, covered, for another 45 minutes.
  3. Check often to make sure the mixture does not burn. Add the shrimp and parsley and simmer for an additional 10-15 minutes, uncovered until shrimp are cooked and the seasoning are blended into the sauce.
  4. Serve over the cooked rice.

Printable Recipe Card




Show 50 Comments & Reviews

25 Dishes To Make in April

25 Dishes To Make in April


Technically spring has arrived. But, depending on what part of the country you’re in, the weather may not be cooperating. So, we’re sharing comfort food recipes because we know those are good year-round. But, you’ll also see fresh finds since farmer’s markets are starting to burst with goodies. If you’re sick of trying to figure […]

17 Recipes Made With Canned Pineapple

17 Recipes Made With Canned Pineapple


Canned pineapple can be used in everything from appetizers to desserts. And, the recipes can be sweet or on the slightly savory side. We’re not knocking fresh pineapple. It’s delicious. But when looking for convenience, we love to grab a can of pineapple from the shelf. That way we can enjoy pineapple flavor when they’re […]

Simple Glazed Ham Recipes

Simple Glazed Ham Recipes


Know how to up your baked ham game during the holidays? Glaze it! Glazes are made with simple ingredients and they add tons of flavor to baked ham. Just whisk a few ingredients together and baste the ham with it while it bakes. The glaze caramelizes on the ham and infuses its flavor into the […]