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shrimp etouffee

(8 ratings)
Chef_Scott avatar
Blue Ribbon Recipe by
Scott Anderson
@Chef_Scott
Shepherdstown, WV

A proper Etouffee must be cooked for hours, however this recipe has been toned down to 2 hours. You can also play with the heat index by adding or subtracting hot sauce, but once you've added it be prepared to reap what you sowed.

Blue Ribbon Recipe

The wonderful thing about food that originates from Louisiana is that it's very diverse, just like the people. This shrimp Etouffee may not be like you or your MawMaw make, but it's equally delicious. The base has the traditional trinity of yellow onions, green bell pepper, and celery as a base of flavor. Using a mixture of beef broth and wine adds more robust flavor. The roux is only cooked lightly, but it still gives this a stew-like texture. Filled with sweet shrimp, you're going to keep going back for just one more bite.

— The Test Kitchen @kitchencrew
(8 ratings)
yield 6 -8
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For shrimp etouffee

  • 3 Tbsp
    peanut oil
  • 3 Tbsp
    all-purpose flour
  • 1 lg
    yellow onion, chopped
  • 1/2 lg
    green bell peper, seeded and chopped
  • 3 stalk
    celery, chopped
  • 4 clove
    garlic, peeled and chopped
  • 3 oz
    tomato paste
  • 1 1/4 c
    beef broth, reduced sodium
  • 1 1/4 c
    white wine, dry or semi-dry
  • 4
    bay leaves
  • 1 tsp
    chopped fresh basil
  • 1 tsp
    chopped fresh thyme
  • 2 Tbsp
    hot sauce, favorite variety
  • 1 tsp
    salt
  • 5 stalk
    green onions, chopped
  • 2 lb
    31-36 shrimp, peeled and deveined
  • 1/4 c
    fresh chopped parsley
  • cooked white or brown rice

How To Make shrimp etouffee

  • Add flour and oil to a Dutch oven.
    1
    Heat a large Dutch oven or stock pot over medium heat, then add the oil and flour.
  • Cook roux until peanut butter colored.
    2
    Toast this to a peanut butter-colored roux. The flour will completely incorporate into the oil and impart a wonderful nutty smell and taste after about 15 minutes. Keep a close eye and stir often, be careful not to burn the roux.
  • Add yellow onion, bell pepper, celery, and garlic.
    3
    Add in the yellow onion, bell pepper, celery and garlic. Saute for about 10 minutes or until the vegetables are tender.
  • Stir in the tomato paste.
    4
    Stir in the tomato paste.
  • Add beef stock and wine.
    5
    Stir in the beef stock and wine. Stir constantly until this mixture thickens.
  • Add remaining seasonings.
    6
    Add the remaining ingredients, except shrimp, parsley, and rice.
  • Cover and simmer.
    7
    Simmer, covered, for another 45 minutes. Check often to make sure the mixture does not burn.
  • Add shrimp and parsley.
    8
    Add the shrimp and parsley. Simmer for an additional 10-15 minutes, uncovered until the shrimp are cooked and the seasoning is blended into the sauce.
  • Serve over white rice.
    9
    Serve over cooked rice.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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