new orleans shrimp etouffee

★★★★★ 2
a recipe by
Elaine Bovender
Wilmington, NC

My husband and I love Cajun themed meals and this is a favorite of ours that we ran across in our local newspaper a few years ago. It's a very spicy dish, but the seasoning could easily be adjusted for milder tastes. Just serve this over rice and add a nice pecan pie or peach cobbler for dessert and you have a great Cajun themed meal. Hope y'all enjoy!

★★★★★ 2
serves 8 to 10
prep time 30 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For new orleans shrimp etouffee

  • 1 stck unsalted butter
  • 2 tablespoons bacon grease
  • 1/2 cup all purpose flour
  • 1/2 red bell pepper, chopped
  • 1/2 green pepper, chopped
  • 1/2 yellow pepper, chopped
  • 3 cloves garlic, chopped
  • 2 sweet onions, chopped
  • 1-10 ounce can rotel tomatoes
  • 4 slices maple flavored bacon, cooked and crumbled
  • 1 pound andouille sausage, chopped
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 2 bay leaves
  • 1 tablespoon tony chachere's creole seasoning
  • 1/2 tablespoon white pepper
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon cayenne pepper
  • 4 cups chicken stock
  • 2 pounds shrimp, peeled and deveined

How To Make new orleans shrimp etouffee

  • 1
    Using a high-walled skillet, melt butter and bacon grease. Add flour and cook over medium heat stirring constantly until roux turns to a dark beige color (about 25-30 min).
  • 2
    Add chopped vegetables and Rotel tomatoes. Continue to stir about 15 minutes until vegetables have cooked down. Add the bacon and sausage, white wine and heavy cream. Stir over heat for about 10 more minutes.
  • 3
    Add seasonings and chicken stock and cook on medium heat for 30 to 45 minutes. Once all ingredients have cooked together, add shrimp and cook until pink. Serve over cooked rice.