Homepage → Our Favorite Recipes → Shrimp Étouffée

Shrimp Étouffée

Planted July 27, 2004
Last tended to on November 22, 2024
Reading time: 2 minutes

Shrimp étouffée is a perfect example of Cajun or Creole cuisine. Basically meaning “smothered,” it combines all of the components of traditional Louisiana cooking – seafood, a roux, the classic three veggies (celery, peppers and onions) and seasonings. If you add multiple types of seafood, it begins to move towards a gumbo, but whatever … it is spectacularly tasty and delicious!

Ingredient List:

• ½ cup olive oil
• 1 cup flour
• 4 tbsp. chopped green onion tops
• 3 to 4 finely minced cloves of garlic
• ½ cup chopped green bell pepper
• 1 cup finely chopped celery
• 2 cups chopped onions
• ½ tsp salt
• ½ tsp ground Cayenne pepper (or to taste)
• 5 to 7 shakes Tabasco sauce
• 1 tbsp French’s prepared mustard
• 2 bay leaves
• 15 oz can tomato sauce
• Two 14 to 16 oz cans of broth (chicken or vegetable - fresh is better)
• 2 lbs. shrimp (and/or scallops, crawfish, etc.)
• 1 lemon (cut into wedges)
• ¼ cup freshly chopped parsley

Directions:

Heat a large pot until hot and pour in the olive oil. Stir in flour to make a roux. Add the vegetables, stir to evenly coat, and sauté until tender. Add bay leaves, mustard, and salt. Add tomato sauce and broth. Cook on low heat for 30 minutes, stirring occasionally.

Add desired seafood to the mixture. If using large shrimp, cut in half. Cook for 10 more minutes. Remove bay leaves. Add Tabasco and cayenne to taste.

Serve over steamed rice. Garnish with freshly chopped parsley and squeezed lemon juice.

Source: Deb Sang of Illinois

Copyright © 1998 - 2024 - All rights reserved
WebGrower.com℠ is a service mark of Victory Horticultural Group, LLC.
• Privacy Statement •

This site participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.