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 […]

21 Go-To Honey Garlic Recipes

21 Go-To Honey Garlic Recipes


Honey garlic is one of our favorite go-to flavor combinations. Not only because it is delicious, we usually have the ingredients on hand. Perfect for a weeknight meal, these easy honey garlic recipes come together quickly and please the whole family’s taste buds. No matter what you have on hand – chicken, salmon, shrimp, pork, […]

17 Spring Dinner Ideas

17 Spring Dinner Ideas


It’s that weird time of year that one day you’re grilling in the sunshine and the next you’re cuddling up with some comfort food. These spring-inspired recipes have you covered no matter what Mother Nature throws at you. Full of fresh produce, chock-full of flavor, and ideal for the grill, these Spring dinner ideas will […]