Shrimp Étouffée to the rescue! Recipe with Pictures

Straight from the heart of New Orleans, this is one of my all time favorite dishes! It’s easy to make, delicious, and because of its relative rarity outside of the French quarter, also a bit of a fancy dish! It’s not something they’re likely to offer on the menu anywhere outside of a specialty restaurant, and there for a pretty cost too! I priced the below recipe at $20 roughly, and with all organic ingredients. This recipe can easily feed 4, maybe even 8 portions, depending on your portion size. Since most of us will be eating the étouffée with rice, it can easily stretch to 8 meals. I’m not going to do the math for you because I think you get it, so let’s get going with the recipe!!



1/2 cup oil
1/2 cup flour
1 green bell pepper, cored, and chopped small (but not fine)
1 red onion chopped small
3 large cloves of garlic chopped small
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp cayenne, or more if you want spicier
1 tsp Cajun seasoning
1/2 cup parsley, finely chopped
1 large can of diced tomatoes
1 pins of fresh shrimp, peeled and without tails
1/2 stick butter
Rice (optional)
Hot sauce to season
Finely chopped green onion ends to garnish


Turn heat on low.
Stir oil and flour in a large deep saucepan for a few minutes until paste starts to turn caramel and taste a little nutty, about 10 minutes.
Add onions, pepper, and garlic and cook over low heat until vegetables are a little soft, about 5 minutes.
Then add seasoning and parsley (plus hot sauce if you want. I didn’t because I usually add it afterwards if I want it, it’s spicy without)
Add the can of diced tomatoes, bring to boil, reduce heat and simmer for 10-15 minutes.
Add shrimp and cook on medium for 3 minutes, not over cooking the shrimp.


Add the butter and stir, the heat will melt it.
Transfer the étouffée to a bowl over rice and garnish with green onion.

Bon appetit!!



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