How to make it

  • Melt butter and over medium high heat in two gallong cast iron Dutch oven or saucepot.
  • Add onion, celery and bell peppers, tomatoes, garlic and bay leaf.
  • Saute 4 or 5 minutes until veggies are wwilted.
  • Whisk in flour and stir constantly until flour is cooked. This is a white roux. Do not leave unattended and burn.
  • Slowly add crawfish or shrimp stock or water
  • Add tomato sauce and stir well
  • Simmer for 30 minutes, do not boil, stir about every five minutes.
  • Mixture should have a sauce-like consistency, add a little water or stock if necessary, but don't over thin.
  • Add crawfish tails or shrimp and cook until shrimp tturn pink. about 5-8 minutes. Do not overcook. Crawfish tails are precooked.
  • Adjust salt and add several shakes Louisiana Hot Sauce, or to taste
  • Add green onions and parsley and serve over cooked rice.
  • Note: Shrimp base can be purchased in paste form in gourmet groceries, but have a high salt content. Stock can be made by boiling shrimp heads and/or shells.

Reviews & Comments 3

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    " It was excellent "
    chefkimmie ate it and said...
    I love Shrimp Etouffee and this recipe has everything for an authentic dish. Shrimp shouldn't be wasted on a poor recipe. Thanks Chefjeb for posting this.
    Was this review helpful? Yes Flag
    " It was excellent "
    linebb956 ate it and said...
    Were all going to Jebs for Etouffee... This sounds great... On my list for next week.... Yummy. I like the light roux in this one.
    Was this review helpful? Yes Flag
  • krumkake 11 years ago
    You're making my mouth water way too early in the morning - gotta bookmark this one!
    Was this review helpful? Yes Flag

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