Shrimp Etouffee

Name: Shrimp Etouffee
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4-5 serving(s)
Ingredients: 4 tablespoons butter; 3 tablespoons flour; 1/2 cup chopped green onion; 1 1/2 cups chopped white onions; 1/2 cup chopped celery; 1 teaspoon tomato paste; 2 cups fish (can use boullion) or 2 cups chicken stock (can use boullion); 1 cup peeled tomatoes, chopped up; 2 garlic cloves; 1/4 cup parsley; 2 teaspoons salt; 1/2 teaspoon black pepper; 1/2 teaspoon white pepper; 1/2 teaspoon cayenne pepper; 1/2 teaspoon dry mustard; 2 cups peeled shrimp; 1/2 lb lump crabmeat (optional)

Submitted by Lisa Massey

"a great hot & spicy Louisianna Creole style dish. It a BIG favorite with my family!"

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Ready In:: 1hr 10mins
Ingredients:: 17
Serves:: 4-5

ingredients

4 tablespoons butter
3 tablespoons flour
¹⁄₂ cup chopped green onion
1 ¹⁄₂ cups chopped white onions
¹⁄₂ cup chopped celery
1 teaspoon tomato paste
2 cups fish (can use boullion) or 2 cups chicken stock (can use boullion)
1 cup peeled tomatoes, chopped up
2 garlic cloves
¹⁄₄ cup parsley
2 teaspoons salt
¹⁄₂ teaspoon black pepper
¹⁄₂ teaspoon white pepper
¹⁄₂ teaspoon cayenne pepper
¹⁄₂ teaspoon dry mustard
2 cups peeled shrimp
¹⁄₂ lb lump crabmeat (optional)

directions

In a large saucepan - melt butter, take off heat and stir in flour til no lumps, then return to medium heat stirring approximately 10 minutes until dark (browned).
Stir in celery, and onions, cook 10 minutes.
Add tomato past and stock (mix first in a seperate bowl).
Stir into cooked mix.
Add tomatos, shrimp, and seasonings.
Cover and simmer 20 minutes on medium heat- stir occasionally.
serve with rice.
If you use the crab meat, put it in on the plates at the last minute otherwise it will cook to shreds in the pan.
ENJOY!

Questions & Replies

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Reviews

An excellent easy to do dish. I added crab to this and it just enhansed it. Wonderful flavours and tastes. Have enough leftovers for pasta tomorrow. Thanks Lisa.

Tebo3759
I can't believe I haven't reviewed this yet - it is a big go-to dinner for me. I love it as written but now I generally cut back on the cayenne for the picky toddler/preschooler in my house. I generally add some kind of sausage and I don't add the shrimp until about 5 minutes before the end. If I'm in a hurry, I use a frozen cajun-style mirepoix rather than chopping my own veggies.

paxsarah
Wow, great recipe, and very easy to make (especially since I had my hubby shell the fresh crab and prawns)! I made it almost exactly as the recipe says but I had no white pepper and used canned tomatoes. Still was awesome.

Tamster888
Excellent recipe! I've mad the dish twice- once with shrimp and once with crawfish tails. Each time the etouffee was delicious!

nmock
WOW...SO YUMMY! You've got to try this Louisiana favorite. I substituted Tony's for dry spices, used chicken broth, a little prepared mustard and a whole lot of Tabasco(kids were at g-ma's). Sadly, the store had only imitation crab (b-yuck). Why do they even make that stuff? I bet it's out of this world good with lump crab meat.

Booo7971

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Tweaks

This is very tasty! I used canned diced tomatoes instead of fresh and also added a diced bell pepper to the mix. I think next time I'll add some sausage too!

Pandapawz
This is not what I'm used to in an Ettouffee - but it is very delicious. I doubled the recipe, used a can of crushed tomatoes instead of chopped, and I totally forgot about the parsley. It looked more tomato-ey than I'm used to (from the crushed tomatoes I'm sure) but again the flavor was really good. I will make this recipe again, but I don't think I'll use so much cayenne. Maybe half would be great. Thanks for sharing!

Katchick
I have made this recipe several times now and it's always fantastic. Depending on what ingredients are available I have substituted in sausage (yummy) or scallops for the crab meat everything works. This recipe is a favorite in our house for sure

Stuffed