Shrimp Étouffée...

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Gonna Smoke

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Sep 19, 2018
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...was on the menu tonight. It's been awhile since I've made it so tonight I was going to change that. I bought the shrimp straight off the boat back in September. They had the heads on so after popping the heads, I boiled them to make my own stock which I put into quart containers in the freezer.

Ingredients
  • 1 quart of local shrimp from the freezer, peeled and deveined
  • 1 quart of homemade shrimp stock
  • 1 onion chopped
  • 1 rib of celery chopped
  • 1 red bell pepper chopped
  • 4 cloves of garlic chopped
  • 3 bay leaves
  • 1 T Cajun seasoning. I used Slap Ya Mama, but a word of caution, it is very salty
  • 1 T sweet paprika
  • ⅓ cup of vegetable oil
  • ⅓ cup AP flour
  • Chopped green onions
20240110_151112[1].jpg

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Heat the oil on medium heat and add the flour stirring almost constantly until your desired darkness is achieved. For me, this was about 10-12 minutes...
20240110_172216[1].jpg


Add the celery, peppers, and onions and saute until tender then add the garlic and cook just a couple more minutes...
20240110_172347[1].jpg


Stir in the some of the shrimp stock and then the seasonings. Simmer covered on low for maybe 5-7 minutes. If it gets too thick, add more stock. I used maybe ¾ of the quart. Add the shrimp and cook for a few more minutes until the shrimp are done...
20240110_173754[1].jpg

20240110_174325[1].jpg


Served with rice and topped with the green onions. Time to eat...
20240110_180118[1].jpg


With the homemade shrimp stock, the shrimp taste was very intense and fantastic...
 
...was on the menu tonight. It's been awhile since I've made it so tonight I was going to change that. I bought the shrimp straight off the boat back in September. They had the heads on so after popping the heads, I boiled them to make my own stock which I put into quart containers in the freezer.

Ingredients
  • 1 quart of local shrimp from the freezer, peeled and deveined
  • 1 quart of homemade shrimp stock
  • 1 onion chopped
  • 1 rib of celery chopped
  • 1 red bell pepper chopped
  • 4 cloves of garlic chopped
  • 3 bay leaves
  • 1 T Cajun seasoning. I used Slap Ya Mama, but a word of caution, it is very salty
  • 1 T sweet paprika
  • ⅓ cup of vegetable oil
  • ⅓ cup AP flour
  • Chopped green onions
View attachment 685405
View attachment 685406

Heat the oil on medium heat and add the flour stirring almost constantly until your desired darkness is achieved. For me, this was about 10-12 minutes...
View attachment 685407

Add the celery, peppers, and onions and saute until tender then add the garlic and cook just a couple more minutes...
View attachment 685408

Stir in the some of the shrimp stock and then the seasonings. Simmer covered on low for maybe 5-7 minutes. If it gets too thick, add more stock. I used maybe ¾ of the quart. Add the shrimp and cook for a few more minutes until the shrimp are done...
View attachment 685409
View attachment 685410

Served with rice and topped with the green onions. Time to eat...
View attachment 685412

With the homemade shrimp stock, the shrimp taste was very intense and fantastic...
Hello from
Deep south louisiana i might know a thing or two about that dish. I usially use real butter instead of oil better flavor to me but i love real butter
 
Wow - that looks fantastic!

I have been ordering the Crawfish Étouffée at a sports bar called Walk-Ons and they have done a reasonably good job with it...but I would love to taste yours so I would have a base-line to judge the rest with!
 
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Sure looks awesome! Wife loves shrimp so once in a while I try to create something different for her. I'll give yours a go probably this weekend. Hope I do it justice. Thanks for sharing.
 
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Hello from
Deep south louisiana i might know a thing or two about that dish. I usially use real butter instead of oil better flavor to me but i love real butter
Tried to make this with what I had here at home. and would normally use butter, but I only have 2 sticks until I can get to the store and didn't want to use most of it...
 
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