Shrimp Étouffée

This was cooked last night and it was perfect with that cold front that came in, it was hearty and had the right amount of heat to it..

This was the first time I have attempted to make it and it was just right.. Pappadeaux has nothing on this! 

Make sure you have everything prepared before you start cooking as it goes pretty fast!

Overall it took about an hour to make, but I did have help chopping the vegetables. 

(serves 6-8)


2lbs of raw, deveined shrimp
2 sticks of butter
1 cup of flour
1 cup of chopped celery
1/2 cup of chopped green onions
1 1/2 cup of chopped yellow onions
1 cup of chopped green bell pepper
1/2 cup of minced fresh parsley
2tbsp minced garlic
2 14.5 oz can diced tomatoes with green chilis (Rotel or any other brand) 
4 cups of seafood stock ( I used Knorr shrimp bouillon, i could not find seafood stock)
1 tsp cayenne pepper
4 tbsp of Slap Ya Momma Cajun Seasoning
2 tbsp Worcestershire Sauce
2-3 tbsp Louisiana Hot Sauce
rice to serve


You must prepare all ingredients before you begin to cook, if not you will burn something

You will start off with the roux. Melt butter in a large pot over medium/high heat. Once melted and bubbling, sprinkles flour on top and mix with a rubber spatula until a paste forms. Paste should look thick like peanut butter, if it looks like applesauce add a little more flour. 

Add the chopped onions, celery, green onions, bell pepper, garlic and parsley to the hot roux. Cook all vegetables until they soften. about 5 minutes. You must stir often. 

Add the diced tomatoes and chilis with seafood stock. If mixture looks too thick add more seafood stock. Mix well so there are no lumps.