Shrimp Etouffee Recipe


Shrimp etouffee, a classic Louisiana stew of shrimp or crawfish served over rice.

What you will need

Shells from 2 pounds of shrimp

1/2 large onion, chopped

top and bottom from 1 green pepper

2 garlic cloves, chopped

1 celery stalk, chopped

5 bay leaves

2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)

1/4 cup vegetable oil or lard

Heaping 1/4 cup flour

1/2 large onion, chopped

1 bell pepper, chopped

1-2 jalapeno peppers, chopped

1 large celery stalk, chopped

4 garlic cloves, chopped

1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock

1 Tbsp Cajun seasoning

1/2 teaspoon celery seed

1 Tbsp sweet paprika


3 green onions, chopped

Hot sauce (Crystal or Tabasco) to taste


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