The Pioneer Woman Tasty Kitchen
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Shrimp Étouffée

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

When a recipe comes handed down from a Cajun great grandma, you know it’s going to be good.

Ingredients

  • 2 sticks Butter
  • 1 cup Flour
  • 1 cup Chopped Yellow Onions
  • 1 cup Celery, Chopped
  • ½ cups Green Onions, Chopped
  • ¾ cups Green Bell Peppers, Chopped
  • 1 Tablespoon Garlic, Minced
  • ½ cups Minced Fresh Parsley
  • 1 can (14.5 Oz. Size) Diced Tomatoes With Green Chilies (like Rotel)
  • 3 cups Seafood Stock
  • ½ teaspoons Cayenne
  • 2 Tablespoons Tony Chachere's Cajun Seasoning
  • 2 teaspoons Louisiana Hot Sauce
  • 2 Tablespoons Worcestershire Sauce
  • 2 pounds Raw Shrimp, Deveined With Tails Off

Preparation

Assemble all ingredients before starting to cook!

Melt the butter in a large heavy-bottomed pot over medium/high heat. Once melted and bubbling, sprinkle the flour over top and mix with a rubber spatula until a smooth paste forms. If your paste is very thin, add a little bit more flour. Keep stirring and cooking over medium heat until roux turns the color of peanut butter. It will smell nutty and delicious.

Add the chopped onions, celery, green onions, bell pepper, garlic and parsley to the hot roux. Cook the vegetables until they soften, about 3-5 minutes. Stir continuously.

Add the diced tomatoes and chilies along with seafood stock. Add additional stock if mixture looks too thick (I added extra). It should be thick, but with a sauce-like or stew-like consistency. Mix well so there are no lumps.

Add cayenne, Tony Chachere’s, Louisiana hot sauce and Worcestershire sauce and stir well. Bring mixture to a boil and slide in shrimp. Reduce heat to low and simmer until shrimp are done, about 15 minutes.

Serve Étouffée with rice, mashed potatoes and/or crusty rolls for dipping with extra Louisiana hot sauce on the side!

One Comment

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Nick Weshr on 5.3.2015

Little spicy but very good
Thank you for recipe

3 Reviews

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Profile photo of Nick Weshr

Nick Weshr on 5.3.2015

Little spicy but very good
Thank you for recipe

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annala on 4.2.2012

I had to use chicken broth, but this was so, so good! Thanks for sharing!

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yogifoodiegirl on 3.2.2012

A-M-A-Z-I-N-G! This recipe is to die for. I couldn’t find seafood stock, so I used 1 cup clam juice and 2 cups chicken broth. This will now be one of our family’s favorite dishes!

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