files/shrimp-etouffee-square.jpg

Shrimp Étouffée

Étouffée is Creole stew, traditionally made with crawfish and then served on white rice. Crawfish are very seasonal and unless you are in the south they are difficult to get fresh. So using another shellfish like shrimp is a natural replacement.

Kitchen Items Needed

All products featured on Swine & Sea are all product that I use on a daily basis. However, when you buy something through the retail links below, we earn an affiliate commission.
Wooden Spoons
$20 at Amazon
All Clad Pan
$130 at Amazon

Recipe

  • 3 Tbsp.

    vegetable oil , divided

  • 3 Tbsp.

    all-purpose flour

  • 1

    medium yellow onion , diced

  • 2

    celery stalks , diced

  • 1

    medium green bell pepper , diced

  • 2

    garlic cloves , minced

  • 2 sprigs

    fresh thyme

  • ¼. tsp.

    cayenne pepper

  • 1 tsp.

    smoked paprika

  • 1

    14 oz. can of diced tomatoes

  • 1 qt.

    chicken stock

  • 3 Tbsp.

    unsalted butter

  • 2 lbs.

    fresh shrimp , shelled and deveined

  • 4

    green onions , finely chopped

  • 1 tsp.

    Worcestershire sauce

  • 2 dashes

    Tabasco

  • 3 cups

    Carolina Golden rice, cooked
    Step 1

  • In a large pan, heat the oil over medium-high heat.

    • Step 2

  • Whisk the flour into the hot oil. It should immediately sizzle. Keep whisking and reduce the heat to medium.

    • Step 3

  • Continue to whisk the roux until it takes on a dark brown color.

    • Step 4

  • Add the onions and cook the onion until they caramelize.

    • Step 5

  • Add the celery, green bell peppers, garlic, thyme, cayenne pepper, and paprika. Cook for 5 minutes.

    • Step 6

  • Now add the tomatoes and chicken stock. Increase heat to high and bring to a boil.

    • Step 7

  • Reduce the heat to medium and allow the etouffée to simmer for 5 - 7 minutes, stirring often.

    • Step 8

  • Reduce the heat to low. Stir in the butter.

    • Step 9

  • Add the shrimp, Worcestershire sauce and Tabasco. Cook until the shrimp become pink and opaque.

    • Step 10

  • Serve in individual bowls over the Carolina Golden rice.

Leave a comment

Please note, comments must be approved before they are published

Sausages

All of our sausage feature heritage meats.

Sold out
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille Sausage
$17
( / )
Sold out
cut ends of chaurice sausage on a cutting board
cut ends of chaurice sausage on a cutting board
Chaurice Sausage
$17
( / )
A coil of fresh Toulouse sausage on a wooden cutting and slate background.
A coil of fresh Toulouse sausage on a wooden cutting and slate background.
Toulouse Sausage
$17
( / )
Sold out
Diot Sausage
$17
( / )
Sold out
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille Sausage - Mild
$17
( / )