Shrimp Etouffee

Andra Kubala


After 20 years of going to the restaurant and ordering the same thing everytime and always trying to remember exactly what I tasted I FINALLY was able to achieve a possibly better version, at least my family thinks so. I do hope you enjoy!

★★★★★ 1 vote
12 - 16
45 Min
2 Hr


1 1/2 lb
unsalted butter
1 1/2 qt
yellow onion, chopped fine
1/2 c
chopped garlic
2 c
celery, chopped fine
1 1/2 c
bell pepper, chopped fine
1 c
dark gumbo roux
1 c
light gumbo roux
1/2 tsp
black pepper
1/2 tsp
ground cayenne pepper
1/2 tsp
crushed red pepper
1 tsp
2 Tbsp
6 c
shrimp stock
1 1/2 can(s)
diced tomatoes
3 lb
shrimp, peeled and deveined


1Making shrimp stock, you will want to buy shrimp with heads, so on average 5 lbs will yield the 3 lbs of tails you need for the etouffee. After you have de-headed and peeled the shrimp place heads and peels in a large stockpot and cover them 7 cups water, 1 tsp of Old Bay and boil for 40 minutes.
2In a saucepan, melt butter until almost clarified, then add yellow onions and garlic, cook for 20-30 minutes until onions start to brown and caramelize. Stir. Add celery and bell pepper, cook until limber (about 10 minutes).
3Add black pepper, cayenne pepper, red pepper, paprika, salt and blond and dark roux to butter and vegetables in pan. Cook until roux dissolves (about 10 minutes).
4Add shrimp stock to pan mixture and bring to simmer; let cook for 15 minutes.
5Add shrimp and let cook for 3 minutes.
6Add tomatoes, blend and cook for one minute.

Remember to let cool before refridgerating. Will freeze beautifully.

*You can substitute crawfish for the shrimp.

Makes 1 gallon.

About this Recipe