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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Shrimp Etouffee Recipe

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This recipe for Shrimp Etouffee is from Favorite American Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. oil
1/2 c. flour
1 onion, chopped
1 green pepper, chopped
3 stalks of celery, chopped
1 tsp. garlic, minced
1 (10.5-oz.) can cream of shrimp soup
1 (10.5-oz.) can water
1 (14.5-oz.) can diced tomatoes w/juice
1 tbsp. Cajun seasoning
3 tbsp. parsley flakes
1 tsp. Worcestershire sauce
1 tsp. celery seed
1 tsp. oregano
2 bay leaves
2 lb. shrimp, shelled and de-veined
4 tbsp. stick butter
Chopped green onions to garnish
Directions:
Directions:
The Reaux (all good Cajun food starts with a great reaux)!
1) Heat oil over medium heat. Once heated, add flour, stirring until the butter reaches gravy consistency. Mix over heat until it becomes a peanut butter color.
2) For the etouffee: Add veggies and cook till veggies are limp. Stir in shrimp soup and water.
3) Next add diced tomatoes. Add flour to maintain gravy consistency.
4) Add all your spices and simmer until heated through.
5) Add shrimp just in time to cook/warm before serving. You don't want them to come out rubbery!
6) At the very end, add butter and stir to melt through. Serve etouffee over rice, garnished with green onion.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is a family recipe that should be practiced ahead and adjusted for personal preference.

 

 

 

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