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Shrimp Etouffee

Like I mentioned a couple days ago, I'm on a Cajun kick. I have always wanted to try shrimp etouffee, which it turns out is delicious! There are apparently two schools of thought on etouffee. Some believe that it should not have a tomato component, while others say it should. My mom made this for dinner a few weeks back and she went with the tomatoes. I made a corn spoon bread to go with it and while it was edible, it wasn't as good as my cornbread supreme.

Note: Serve the etouffee over hot rice.

Shrimp Etouffee
Makes 6-8 servings

1/2 cup oil
1/2 cup all-purpose flour, plus extra flour, optional
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 cup chopped celery
3 cloves garlic, finely minced
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper, more if desired
1 teaspoon Cajun seasoning
1/2 cup minced green onions, plus extra for garnish
1/2 cup minced fresh parsley leaves
2 to 3 dashes hot sauce (recommended: Tabasco)
1 (8-ounce) can clam juice
1 (14.5-ounce) can diced tomatoes (recommended: Ro'tel)
Salt (Cajun seasoning has salt already)
2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count)
1/2 stick butter
Rice, optional
Diced green onions, for garnish

Note: To make roux, use oil instead of butter, because butter burns

1. Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes.

2. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed.

3. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook. Remove from heat.

4. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.

Source: Paula Deen


  1. YUM! One of my favorite recipes. Makes me miss home.

  2. I've never tried to make my own. Though every time I've been in NOLA I've lapped it up. Usually crawfish etouffe though. I think I might have to try this.

  3. I haven't had etouffee in YEARS and as hard as I try, I can't remember if it had tomato in it or not. Hmmm. I think this looks and sounds does corn spoon bread =)

  4. You are speaking to me right now. Or at least my stomach. That looks great. I first had etouffe in LA several years ago (it was crawfish) and it was good. Shrimp etouffe I bet would rock! I am so bookmarking this recipe,

  5. I love that you use tomatoes in your Etouffee- it stresses the Creole blend from NOLA. It sounds delicious!

  6. Just got back from New Orleans and had a whole lot of etoufee . . . . LOVE :)

  7. Cajun is one cuisine I have very little experience with, both cooking and eating. This sounds so good!

  8. This looks so good! I have never made this before but just the photo and ingredients make me drool! I also love the side dish you made to go with. YUM!


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