Sunday, March 3, 2019

Shrimp Etouffee #OurFamilyTable

Succulent shrimp in a spicy vegetable sauce made with roux and the New Orleans trinity, this stew like dish is just in time for Mardi Gras.

Join the bloggers over at From our Dinner Table as we share our favorite Seafood Recipes.......

From our Dinner Table is a blogging group led by Christie of A Kitchen Hoor's Adventures and Heather of Hezzi D's Books and Cooks.  They come up with a theme and invite each of us to join them every Sunday and share recipes based on said theme.  This week they asked us to share Seafood Recipes.

I recently had a Mardi Gras party that was a huge success. I created a feast starting with Hurricanes and appetizers, followed by a fun Muffuletta Salad to accompany this Shrimp Etouffee and a Chicken Sausage Gumbo.  I even made homemade Beignets for dessert. 

I will be blogging all the food that I served as time goes on but for today I'm excited to share the Shrimp Etouffee recipe that I adapted from Cuisine at Home.

This version takes a little bit longer than you might be used to because it has you start off by making an enhanced stock to be used in the recipe.  Shrimp shells are sauteed with aromatics and then simmered in chicken broth to create a wonderful base for the stew.

The spice is a mixture of paprika, garlic, thyme, oregano, black pepper and cayenne pepper.  Half is used to flavor the roux and the rest is used to coat the shrimp before adding it.

Before I share my recipe with you, let's take a look at what the others have brought to the table today.....

Seafood Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

#stew, #seafood, #shrimp, #MardiGras, #french, #neworleans, #spicy,
Entrees, Seafood, Stew,
French Fusion
Yield: 8-10 servingsPin it

Shrimp Etouffee

prep time: 30 minscook time: 1 hour and 30 minstotal time: 1 hours and 60 mins
Succulent shrimp in a spicy vegetable sauce made with roux and the New Orleans trinity, this stew like dish is just in time for Mardi Gras.


  • 2 lbs. large raw shrimp, peeled and deveined, reserve shells
  • 2 T. butter
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 2 bay leaves
  • 4 c. chicken stock
  • 4 t. paprika
  • 4 t. granulated garlic
  • 2 t. dried thyme
  • 2 t. dried oregano
  • 8 grinds of black pepper
  • 1/4 t. cayenne pepper
  • 1/2 c. butter
  • 1/2 c. flour
  • 1 lg. vidalia onion, diced
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 (14 oz) can diced tomatoes


  1. Melt the butter in a large saucepan over med high heat.  Add the shrimp shells, celery, onion and bay leaves.  Cook until shells are bright pink.  Stir in the chicken stock.  Bring to a boil, reduce heat and simmer for half an hour.  Strain and discard solids.  You should have 4 cups of broth.  Add water if you are short.  Set aside
  2. In a small bowl combine the paprika, garlic, thyme, oregano, pepper and cayenne.  Set aside.
  3. Melt the 1/2 c. butter in a dutch oven or large pot over medium heat.  Add the flour and  cook, stirring constantly, until smooth and the color of peanut butter, about 10 minutes.  Add the celery, onions, red bell pepper and garlic.  Reduce the heat to medium low and cook, stirring occasionally until vegetables soften, about 15 minutes.  
  4. Stir in the tomatoes, with their juices, along with half of the reserved spice mixture.  Increase heat to high.  Cook and stir for about 5 minutes.  Add the stock, bring to a boil and then reduce heat to medium low.  Simmer for 15-20 minutes. 
  5. Toss the shrimp in the remaining  spice mixture.  Add to the sauce and cook until shrimp are pink and cooked through, about 3-4 minutes.


Adapted from a recipe found in Cuisine at Home, Issue #127
Created using The Recipes Generator


  1. This is one of D's absolute favorite dishes. I might need to get this on the menu next week. He'd be thrilled. Thanks for the reminder.

  2. I'm ready for a Mardi Gras dish like this one. I like that you seasoned the roux and shrimp! Double goodness!

  3. happy Mardi Gras!

    best... mae at

  4. This recipe is perfectly timed for Mardi Gras and the Lenten season! And I'm on board with anything shrimp, any time of year!!


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