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Shrimp Etouffe With/Without Chicken and Sausage

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“Yes, I do know that true Etouffe has shrimp or crawfish, but I have to add sausage and chicken so my son will eat it. You absolutely do not need to use it. It's completely optional because the rest of my family loves this dish with just shrimp. This is truly a delicious dish, I promise!”
1hr 15mins

Ingredients Nutrition


  1. Add the oil to a large heavy Dutch oven over medium-high heat. Once hot, sprinkle in the flour. Cook the roux, while stirring, until it's the shade of peanut butter, 5-7 minutes. Be careful not to burn. Add the thyme, garlic, celery, onions and bell pepper and saute until the vegetables are soft, about 5 minutes. Stir in the paprika, cayenne and white pepper and cook until fragrant, about 1 minute. Whisk in the stock, clam juice, tomatoes, hot sauce and Worcestershire. Season with salt and pepper. Add chicken and sausage if desired. Bring to a boil, reduce to a low simmer and cook, uncovered, stirring occasionally, 60 minutes or until chicken is cooked thoroughly. 30 minutes if not using chicken.
  2. After 30 or 60 minutes of simmering, adjust the seasoning with salt, pepper and hot sauce. Stir in the shrimp, lower the heat and cook until the shrimp are cooked through and bright pink, about 5 minutes. Stir in the green onions right before serving.

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