Saturday, November 17, 2012

Shrimp Etouffee

Hmmmmm sometimes when you have a craving for a certain kind of food, does it seem that nothing else will quite satisfy you?  Well I've been craving shrimp etouffee lately and finally just had to break down and make some!
Here it is; not really difficult.  The only fussy part is the roux because you do have to keep it moving until it's nice and dark like chocolate.......other than that really simple!

Shrimp Etouffee
1 t. salt
1 t. Old Bay Seasoning
½ t. white pepper
½ t. black pepper
1 t. oregano
½ t. thyme
¼ c. canola oil
¼ c. flour
¼ c. chopped onion
¼ c. chopped celery
¼ c. chopped yellow pepper
1 1/2 c. chicken broth
4 T. butter
1 pound peeled medium shrimp
½ c. chopped scallions

In a small bowl combine first 6 ingredients and set aside
In a heavy sauce pan heat oil until the smoking point then sprinkle in the flour and whisk for about 30 seconds until well incorporated
Reduce heat to medium-low and cook about 45-55 minutes whisking all the time until the roux is dark in color
Add onions and stir constantly until softened; usually about 5 minutes
Remove from heat and stir in ½ of the spice mixture, celery and peppers.
Stir until roux has cooled and darkened a bit more
In a 2 quart sauce pan heat 1 cup of the chicken stock until boiling
Slowly whisk in the roux and cook for 2 minutes
Remove from heat and set aside
In a large sauté pan melt the butter over medium high heat until bubbling
Stir in shrimp and scallion; continue stirring for 2 minutes
Add the remaining spices and chicken broth along with the roux mixture
Stir while cooking for about 5 minutes until shrimp are cooked and sauce is shiny
Serve at once over rice


  1. Whoa, that's quite labor-intensive, I must say. But so tempting too!

  2. Love the beautiful color of the sauce. :) Happy New Year KC! Hope you're enjoying your holidays and I look forward to more of your wonderful post and recipes in 2013!

  3. This was delicious! Even though it takes a while to cook, the stirring of the roux was not that difficult and I was able to prepare other ingredients during the process (along with other items served for the dinner).