How to make it

  • Cook the rice (Quanity appropriate for how many people you'll have), add the Bay Leaves when finished cooking, place in covered dish,and then set aside.
  • Sprinkle the Shrimp with 1 Tbsp of the Creole Seasoning, put aside.
  • In large skillet , melt the 4 Tbsp Butter and then add the Onions, Bell Pepper, and Celery. Saute until translucent.
  • Whisk in the flour (or Wondra) to make a blonde roux stirring constantly. The appearance should almot look like the vegetables are covered in a light yellow paste.
  • Stir in the remaining Creole Seasoning.
  • In small amounts, ( I use 1/4 cups) add the shrimp stock, whisking or stirring constantly to form almost a thick pasty sauce.
  • Bring the sauce to a boil, then reduce to a simmer. Don't be tempted to add more stock.The end product should be the consistency of a gravy .
  • Add the Tomatoes, Garlic, Thyme, Worcestershire, Hot Sauce, Salt and Pepper. Simmer for 20-30 minutes, stirring occaisionly to make sure it doesn't stick.
  • Add the Shrimp, Green Onions, and Parsley. Simmer for 6-10 minutes until the shrimp are cooked (Don't overcook where they curl up-that is not so good).
  • Stir in the 3 Tbsp butter, adjust seasonings to taste, remove whole sprigs of thyme.
  • Serve with the cooked rice.
  • Goes well with corn bread!
  • Put the bottle of Hot Sauce on the table, as some like to sprinkle the hot sauce on the Etouffee.
  • Voila! Mangia! Woo-Wee!
Saute the vegetables in butter   Close
Add the wondra and make a roux   Close
Add the shrimp stock and wisk as you add   Close
Before you add the shrimp, as it boils. This is your last chance to tinker with the seasonings.   Close
What it looks like after you add the tomatoes, green onions, and additional hot sauce (I like mine spicy but not burn your tongue hot)   Close
The final product   Close

Reviews & Comments 9

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • artist92543 9 years ago
    I have read alot of recipes about shrimp etouffee as well as other etouffees(as well as cooking many myself) and this is as authentic to New Orleans cooking methods as it gets, Thank you much for your efforts!

    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    Great recipe, Angelina hon - it looks and sounds divine! Thanks...:)
    Was this review helpful? Yes Flag
    " It was excellent "
    meals4abby ate it and said...
    I love this dish! Etouffee is one of my all time favorites! I'll have to try this one for sure. I've posted a crawfish etouffee recipe that's so simple and delicious. Check it out when you get time!
    Was this review helpful? Yes Flag
    " It was excellent "
    lura ate it and said...
    Great job and sounds delicious. Thanks. :)
    Was this review helpful? Yes Flag
    " It was excellent "
    luisascatering ate it and said...
    This sounds so yummy---I love shrimp.

    I added this one to the monthly contest group but you still have to go in a create a link for it in the category if you want to be part of the contest :-)
    Was this review helpful? Yes Flag
    " It was excellent "
    jimrug1 ate it and said...
    Yummmo!! Our taste buds are definitely on the same page. I love etouffee and this recipe looks and sounds delicious. I like everything about this recipe right down to the Crystal.....;-)~~

    PS >> You should try this same recipe using crawfish instead of shrimp...
    Was this review helpful? Yes Flag
    " It was excellent "
    lanacountry ate it and said...
    Oh my goodness, Angela!! Fabulous!! Flagged for
    pics as well!! 55555!!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    Excellent Angelina great strep by steps.
    I love the recipe top to bottom you use fresh herbs which I love well written.
    Wish I had a bowl front of me.
    Flagged as beautiful and unique
    Five forks

    Was this review helpful? Yes Flag
    " It was excellent "
    txbackyardcook ate it and said...
    Bring on the heat!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes