Shrimp Etouffee

Growing up in Louisiana, I was raised on Cajun cuisine, so it is something I crave often.  Recently I’ve had a hankering for crawfish etouffée, a classic Cajun seafood dish.  Louisiana crawfish isn’t easy to find at Lake Tahoe, and I really needed to appease my craving, so I decided to make it with shrimp instead.  The rich sauce was comforting and delicious, and reminded me a little bit of home. Treat your family and friends to a Louisiana style dinner this week and laissez les bon temps rouler!

IngredientsShrimp Etouffee
Makes 4-6 servings

5 tbs butter
1 small onion, finely chopped
2 celery ribs, finely chopped
1 green bell pepper, finely chopped
2 green onions, chopped, plus more for garnish
3 garlic cloves, finely chopped
1 tbs parsley, chopped
1 can diced tomatoes in juice
1 tsp salt
pinch cayenne pepper
dash of Old Bay or Tony’s Chachere’s Cajun seasoning
2 cups seafood stock
4 tbs flour
1 lb shrimp, peel and deveined
3 cups of cooked rice

Heat the butter in a large sauce pan over medium heat, until it melts. Add in the onions, celery and bell pepper and cook for 5 minutes. Next add in the green onions, garlic, parsley, tomatoes and seasoning, cook for a 2 more minutes. Mix flour into 1/4 cup of the seafood stock until smooth then add it along with the rest of the broth to the pot and bring to a boil and reduce to a simmer, stirring frequently. Once the sauce thickens* and starts to reduce add in the shrimp, cover and cook for 5 minutes on medium/low heat. Taste the dish and add more seasoning as needed. Once the shrimp has cooked and sauce has thickened it is ready to enjoy. Serve warm over rice, garnish with paprika and sliced green onions.

*If the sauce isn’t thickening scoop out a little of the liquid from the pot and mix in one tablespoon of flour until smooth. Bring to a quick boil then simmer until thickens. Repeat if needed.

Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit or call (530)539-4504 to book your next dinner party. Let me do the cooking for you!


This entry was posted in Seafood.