How to make it

  • If you are going to make a shrimp stock, save the heads and shells from the shrimp. Save the remains from chopping the onion, bell pepper and celery. Put these along with the shrimp parts in a medium stock pot.
  • add 2 cups of water simmer for on1/2 hour covered. remove cover and reduce by half. Season with salt and pepper. This was not added to prep time. you also need to strain this'
  • After you have done that or have clean shrimp, melt butter in a heavy saucepan placed over medium-high heat. Add onion, bell pepper, celery, and garlic. Sauté 10 minutes or until tender. Remove from pan and set aside in a bowl. Melt margarine in pan over medium heat then stir in flour. Cook 7 minutes or until very brown, stirring constantly. Gradually add water, blending with a wire whisk. Stir in vegetable mixture, salt, pepper, red pepper, and stock or clam juice. Bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add shrimp and cook an additional 10 minutes or until shrimp are done.
  • In the meantime, cook rice so it finishes about the same time the shrimp mixture does. Serve shrimp etouffee over rice and garnish with parsley sprig.

Reviews & Comments 3

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    " It was excellent "
    valinkenmore ate it and said...
    Great recipe and very authentic!
    High 5 to you!
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    " It was excellent "
    mjcmcook ate it and said...
    "5"FORK!!!!! "SHRIMPELICIOUS" (^_^)
    Thanks for sharing!~*~mj~*~
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    " It was excellent "
    debbie919 ate it and said...
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