Shrimp Etouffee

Recipe courtesy Paula Deen, 2007

Show: Paula's PartyEpisode: Hot and Spicy

Rated: 5 stars out of 5Rate itRead users' reviews (25)

RECIPE
COMMENTS & REVIEWS(25)

Cook Time:
45 min
Level:
Easy
Yield:
6 to 8 as a main course, or 10 to 12 as part of a buffet

Times:

Prep: 25 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 10 min

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Ingredients

1/2 cup oil
1/2 cup all-purpose flour, plus extra flour, optional
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 cup chopped celery
3 cloves garlic, finely minced
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper, more if desired
1 teaspoon Cajun seasoning
1/2 cup minced green onions, plus extra for garnish
1/2 cup minced fresh parsley leaves
2 to 3 dashes hot sauce (recommended: Tabasco)
1 (8-ounce) can clam juice
1 (14.5-ounce) can diced tomatoes (recommended: Ro'tel)
Salt (Cajun seasoning has salt already)
2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count)
1/2 stick butter
Rice, optional
Diced green onions, for garnish

Directions

Note: To make roux, use oil instead of butter, because butter burns

Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.

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Comments & Reviews

recipe Shrimp Etouffee
jennifer fairhope, AL 11-11-2009
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Easy & Awesome
Rated: 5 stars out of 5

I thought this was simple to make and tasted complicated. Very impressive and festive in appearence. I thought it was almost... too spicy and will adjust next time. Great dish for a blustery night!Read more
recipe Shrimp Etouffee
J APO, AP 10-19-2009
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Delish
Rated: 5 stars out of 5

This is the best etouffee I've ever had!!! I made a couple of minor changes. Instead of using white flour to make the rou,... I used wheat instead. And I didn't add the 1/2 stick of butter. This was my main dish for a dinner party and it was the biggest hit!!!!Read more
recipe Shrimp Etouffee
null null, null 10-04-2009
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Basic Skills + Secret Ingredient = Great Results
Rated: 5 stars out of 5

This is a wonderful recipe, though not very healthy or cheap. Mom and kids loved it. It is not difficult, but it took time... and patience to cook down the flour and oil mixture. Fresh parsley made a big difference and the clam juice was magic (I considered stock, but was glad I didn't use it. This would have tasted like everything else I make if I'd used chicken stock). Pre-cooked shrimp were thawed in cold water and added when cooking was finished. I used a light hand with the salt and spices, and used plain tomatoes instead of Rotel, so it had only the slightest kick. However, the salt may be needed if you cut the Cajun seasoning. I added Tabasco to my portion only and was happy with the result. Finishing with butter did not make much difference.Read more
recipe Shrimp Etouffee
j rosenberg, TX 08-25-2009
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very good!
Rated: 5 stars out of 5

My husband and I made this recipe today. I cut back on the cayenne by half since I don't like things too spicy. The other... seasonings I left the same. Like others, we also used regular diced tomatoes because Rotel is too spicy. Next time I will try fresh tomatoes. We had to use frozen cooked shrimp because fresh was not available. We served it over dirty rice and it was great!Read more
recipe Shrimp Etouffee
Michele Cypress, TX 08-05-2009
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Terrific
Rated: 5 stars out of 5

I made this last night and we were blown away.Shared with my neighbor and he said it was the best he has ever had.Followed... the directions exactly and had no problems.Read more
recipe Shrimp Etouffee
Necel Weston, WY 05-22-2009
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We're addicted...!
Rated: 5 stars out of 5

I've made this twice and it's absolutely fantastic. The first time, I used original Rotel and no hot sauce. It was very, very... spicy. We loved it but it was nose-running, eye-watering HOT...! The second time I made it, I used a can of regular diced tomatoes and added the Tabasco. It still had a little fire but not nearly as much as the first time. I think I will do it this way from now on. Be sure to have a big pot of rice on hand to counteract the heat. In case you're wondering, clam juice can be found on the aisle with the tuna fish. Happy cooking...!Read more