Shrimp Etouffee Recipe
Servings
8servings
Servings
8servings
Ingredients
  • 1.5tsp Salt
  • 1/2tsp ground cayenne peppersee note about heat
  • 1tsp black pepper
  • 1tsp Dried Basil
  • 1/2tsp dried thyme
  • 1/2cup yellow onionsdiced
  • 1/2cup Celerydiced
  • 1/2cup Green Bell Pepperdiced
  • 7Tbsp vegetable oil
  • 1/2cup All Purpose Flour
  • 3cups Seafood StockDivided (2 cups, 1 cup)
  • 1stick unsalted butter
  • 2pounds shrimp, crawfish, or sausage
  • 1/2cup Green Onionsfinely sliced
  • 4cups cooked rice
Instructions
  1. Make sure that your ingredients, utensils, and pots are laid out and convenient before turning on the heat. This recipe moves quickly and relies on constant whisking in some cases so having everything laid out will help keep you from scorching the dish.
  2. In a small bowl, combine the salt, cayenne, pepper, basil, and thyme. Set aside. Bring 2 cups of the seafood stock to a boil. Turn down heat but keep hot.
  3. In a large skillet, heat the oil over high heat until it begins to smoke (looks like slight steam), about 4-5 minutes. Gradually whisk in the flour until smooth. Continue whisking constantly until the flour is a red brown color, about the color of a penny, 3-5 minutes. Immediately remove from heat (don’t just turn of the burner) and add the celery, onions, and bell pepper. Add 1/2 (about 1 Tbsp) of the seasoning mixture and stir until well combined.
  4. Over low heat, gradually add the stock into the roux, and whisk until combined. Continue whisking constantly and cooking a few minutes until flour taste is gone.
  5. In a large saucepan or pot over medium heat, melt the butter. Stir in shrimp and saute until just pink on both sides. Add the remaining seafood stock, the roux mixture, and the remaining seasoning mix. Stir until well combined and hot, about 4-6 minutes.
  6. Serve in bowls with a 1/2 cup of rice in the center. Sprinkle green onions over top.
Recipe Notes

*Heat – This recipe is well seasoned and decently mild as written. If you wish to up the heat/spice level, you can double either (or both) the cayenne and black pepper to suit your preferences. Andouille sausage is another flavorful option to increase the heat. If you would like sausage without the additional heat, kielbasa can be substituted for Andouille sausage.