Shrimp Etouffee

Etouffee means “to smother”, so you need to make a roux.  If you have never done that, see this tutorial.  The first 6 ingredients can be substituted using 2 TB of any Cajun/Blackened Seasoning you have.

1 teaspoon Salt

1 1/2 teaspoon(s) Cayenne pepper

3/4 teaspoon White pepper

3/4 teaspoon Black pepper

1 teaspoon Basil, dried

1/2 teaspoon Thyme, dried

1/4 cup Onion(s), diced

1/4 cup Celery, diced

1/4 cup Green pepper, diced

1/2 cup Oil

3/4 cup Flour

3 cup(s) Fish stock or clam juice

2 Stick(s) Butter

2 pound(s) Crawfish or Shrimp

1 cup Green onion, minced

4 cup(s) Rice, cooked


Combine first 6 ingredients and set aside.

Make a roux with the flour and oil. Bring to dark red-brown color.

Once roux is made, add 1 tablespoon of the seasonings, onion, green pepper and celery.

Remove pan from heat and stir until mixture stops bubbling.

Boil 2 cups stock and add roux. Turn heat to low and cook for 2 minutes whisking constantly.

Remove from heat and cool.

In large saucepan, melt 1 stick of butter and saute the crawfish and green onions for about 1 minute.

Add the remaining stick of butter, the stock mixture and the remaining 1 cup of stock.

Cook until butter is melted, about 4-6 minutes.

Add the remaining seasonings, stir well and remove from heat.

BBQ techniques, family recipes