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Shrimp Etouffee








  • 6 tablespoons butter

  • 4 tablespoons flour

  • 2 cups chopped yellow onions

  • 1 cup finely chopped green bell pepper (approx 2 med peppers)

  • 5 cloves minced garlic

  • 2 bay leaves

  • ½ teaspoon dried thyme

  • 1 teaspoon celery salt

  • ½ teaspoon salt

  • 3 cups homemade chicken stock or shrimp stock

  • 1 14.5 oz can of stewed tomatoes, lightly drained and chopped

  • ½ teaspoon crushed red pepper

  • 2 teaspoons Worcestershire sauce

  • Hot sauce to taste (Tabasco chipotle was used)

  • Juice of one small lemon (approx ¼ cup)

  • 1 ½ cups chopped green onions (½ cup set aside to garnish)

  • ¼ cup dried parsley or ¾ cup fresh chopped parsley

  • 2 pounds shrimp (cut in half lengthwise)

  • Salt and pepper to taste

  • White rice


In a large, heavy bottomed saucepan over medium high heat melt 4 tablespoons of the butter and whisk in flour making sure all the flour is incorporated into the butter. Cook roux, whisking constantly, until it is caramel colored.

Add onions, bell pepper, garlic, bay leaves, thyme, salt and celery salt and cook until vegetables are soft and onions are translucent. Add stock, tomatoes, red pepper flakes, hot sauce, and Worcestershire sauce and bring to a boil. Reduce heat to a low simmer, and cook uncovered for 30 minutes, stirring occasionally to prevent burning.

Add lemon juice, 1 cup green onions, parsley and shrimp; cook till shrimp is curled and pink; approx 3 to 4 minutes, stirring occasionally, being careful not to overcook the shrimp. If the sauce is to thick add more stock till desired thickness is achieved. Add remaining 2 tablespoons of butter and stir to combine well. Taste and adjust salt and pepper if necessary. Serve over hot rice.

Please visit Brooke Elizabeth Barkley’s YouTube cooking show.

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About Brooke Elizabeth Barkley