Shrimp Étouffée {Foodie Friday}

March 21, 2014

It’s Spring time in Mississippi……which means one thing…..SEAFOOD!

Nothing screams Spring like shrimp and crawfish!

To help us get a jump start on Spring, here’s my version of a knock-out Shrimp Étouffée!

Shrimp Étouffée


2 lbs peeled and deveined raw, fresh shrimp
1 or 2 tsp Cajun spice (I use Tony Chachere)
4 tbs butter
3 tbs flour
1/2 cup diced yellow onion
1/2 cup thinly sliced celery
1/2 cup diced green bell pepper
salt and ground black pepper to taste
3 cups chicken stock (While I prefer homemade, store bought is fine.  It is what I used.)
1/2 cup diced tomatoes
1 fresh bay leaf
1 tbs Worcestershire sauce
1/2 cup minced green onions + a few for garnish
1 tsp hot sauce (I used Tabasco.)
3 cups Cajun rice, cooked as directed



In a mixing bowl, combine the shrimp with the Cajun seasoning and mix well.
Stick them in the refrigerator until needed.


In a heavy bottom sauce pan, melt the butter and cook over LOW heat until it starts to create a white foam. Add in the flour to create a roux. This should take roughly five or six minutes. Your roux should be deep gold in color, NOT brown.

Add the onions, celery, green bell pepper, salt, and pepper and cook for five minutes or until the onions are transparent.


Stir in the chicken stock, tomatoes, bay leaf, and Worcestershire sauce.

Turn up the heat to a nice medium high and bring the stock to a boil.

Reduce the heat to low and allow the stock to simmer for 20 to 25 minutes, or until all the vegetables are tender. This allows the sauce to thicken. It should look almost like syrup.


Stir in the shrimp, green onions, and hot sauce.

Cook for another 5 to 10 minutes, or until your shrimp are cooked.

They will be a pinkish orange color when they are fully cooked.


Serve with rice and garnish with green peppers.


About Megan


I am a 22 year old newlywed, groomer, and home cook. Baking is my specialty. I graduated from MSU with a BS in Animal and Dairy Science. Fur mom to the best dogs and cat on the planet, which we affectionately name after food. You can learn more about me over on my blog The Grooming Chef at

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