“Etouffe differs from Creole because it has a roux base and creoles have a tomato base. If you are nervous about making the roux from scratch, put the flour in a pan and brown in the oven and then just add to the melted butter in step one. This recipe is from Good Housekeeping Cookbook”
READY IN:
1hr 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the roux by melting the butter over medium-low heat in a Dutch Oven or other heavy pot and then gradually add the flour.STIR CONSTANTLY until smooth and a light brown color. Remove from heat but keep stirring until it has cooled down and there is no risk of burning it.
  2. Return pot to burner and add yellow pepper, garlic, onions, celery and cook over medium heat until ingredients are soft.
  3. Stir in water, tomatoe paste and spices.
  4. Simmer for 30 minutes.
  5. Add shrimp, parsley and green onions and cook for about 10 more minutes or until shrimp are pink and curled.
  6. Serve over white rice.

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