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shrimp etouffee

(1)
amkmo3 avatar
Recipe by
Andra Kubala
@amkmo3
Texas, TX

After 20 years of going to the restaurant and ordering the same thing everytime and always trying to remember exactly what I tasted I FINALLY was able to achieve a possibly better version, at least my family thinks so. I do hope you enjoy!

read more
(1)
yield 12 - 16
prep time 45 Min
cook time 2 Hr

Ingredients For shrimp etouffee

  • 1 1/2 lb
    unsalted butter
  • 1 1/2 qt
    yellow onion, chopped fine
  • 1/2 c
    chopped garlic
  • 2 c
    celery, chopped fine
  • 1 1/2 c
    bell pepper, chopped fine
  • 1 c
    dark gumbo roux
  • 1 c
    light gumbo roux
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    ground cayenne pepper
  • 1/2 tsp
    crushed red pepper
  • 1 tsp
    paprika
  • 2 Tbsp
    salt
  • 6 c
    shrimp stock
  • 1 1/2 can
    diced tomatoes
  • 3 lb
    shrimp, peeled and deveined

How To Make shrimp etouffee

  • 1
    Making shrimp stock, you will want to buy shrimp with heads, so on average 5 lbs will yield the 3 lbs of tails you need for the etouffee. After you have de-headed and peeled the shrimp place heads and peels in a large stockpot and cover them 7 cups water, 1 tsp of Old Bay and boil for 40 minutes.
  • 2
    In a saucepan, melt butter until almost clarified, then add yellow onions and garlic, cook for 20-30 minutes until onions start to brown and caramelize. Stir. Add celery and bell pepper, cook until limber (about 10 minutes).
  • 3
    Add black pepper, cayenne pepper, red pepper, paprika, salt and blond and dark roux to butter and vegetables in pan. Cook until roux dissolves (about 10 minutes).
  • 4
    Add shrimp stock to pan mixture and bring to simmer; let cook for 15 minutes.
  • 5
    Add shrimp and let cook for 3 minutes.
  • 6
    Add tomatoes, blend and cook for one minute.


    Remember to let cool before refridgerating. Will freeze beautifully.

    *You can substitute crawfish for the shrimp.

    Makes 1 gallon.
  • 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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