Shrimp Étouffée

Shrimp Étouffée

Hey Guys!

So am back with another delicious recipe for you all to try. Its simple, and most importantly very tastttyyy. I must say when I first set out to prepare this dish, I was a bit nervous that I was not going to be able to pull it off but when I was done and had my first taste, it was heaven in my mouth. Ever since then, its been a constant on my dinner menu. I usually prepare this when I have friends over and I want to give them an intercontinental treat. Étouffée  is a popular dish common among Louisiana locals. It is a dish found in both Cajun and Creole cuisine and it is typically prepared with shellfish and served over rice. Most common shellfish used is Crawfish but I used Shrimp with my recipe; come on you have to agree with me when I say Shrimp is just the ULTIMATE!!! 😋  It is not expensive to make, as most of the ingredients are affordable or already found in your pantry and refrigerator; the only ingredient I would say that cost me a lot is the Shrimp. Seafood is usually more expensive and for this dish you need a lot so you have a lot of shrimp in every scoop.

Now lets get to it. Enjoy!!

Shrimp Étouffée

June 24, 2017
: 4
: Easy


  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1 tsp of Cayenne Pepper
  • 1 tsp of paprika
  • 1 tsp of black pepper
  • 1 tsp of dried thyme
  • 1 tsp of dried oregano
  • 1 tsp of Chilli powder (optional)
  • 3 tbsp of butter
  • 1 and a half diced green pepper
  • 1 diced onion
  • 3 stalks of celery (diced)
  • 2 cups of Chicken broth
  • 3 bags of shrimp (with shell)
  • 1/4 cup of water
  • 2 tbsp of flour
  • 4 tbsp of vegetable oil
  • 3 drops of Worcestershire sauce
  • 1 cup of diced tomatoes
  • Chopped spring onion
  • Salt
  • Step 1 1. To make our homemade Cajun seasoning. In a small bowl, add your onion and garlic powder, thyme, oregano, paprika, black pepper, cayenne pepper and chili powder. Mix and keep aside.
  • Step 2 2. In a bowl, add your shrimp (with shell), 1 tsp of salt, 1 tsp of Cajun seasoning and mix.
  • Step 3 3. In a hot pan, add 2 tbsp of vegetable oil. When oil is hot, add half your shrimp and let it cook until you get your stock. Repeat same process for the other half. Pour cooked shrimp in a strainer with a bowl directly under for the liquids.
  • Step 4 4. Peel shell off the shrimp. Leave the shell in the strainer. When you are done peeling your shrimp, add 1/4 cup of water into strainer and massage shell for extra stock.
  • Step 5 5. Heat up sauce pan on medium low heat, add 3 tbsp of butter and heat up for a minute. Add onion, celery and green pepper and stir for 1-2 minutes. Add your flour, stir and allow to cook for 2-3 minutes.
  • Step 6 6. In a liquid measuring cup, add shrimp and chicken stock. Make sure it measures up to 2 cups.
  • Step 7 7. Add broth, 3 tbsp of Cajun Seasoning, a cup of diced tomatoes and salt to taste. Cook on medium high heat until the sauce properly cooks together and thickens.
  • Step 8 8. Add more Cajun Seasoning, and salt if needed. At this point, you judge based on your taste. I added a table spoon of Cajun seasoning and salt because I like well seasoned food.
  • Step 9 9. Add 3 drops of Worcestershire sauce, your cooked shrimp and garnish with a little spring onion (scallion). Bring to a simmer for 1-2 minutes and serve!!
  • Step 10 10. Your food is ready!

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