Shrimp Etouffee

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I am from Louisiana.The most important thing that makes Cajun/Creole cooking is the roux. A few hints, I use pure butter. For those that say that is was too thick or too thin as a roux darkens it breaks down the starches in the flour. Lighter thicker. invest in a cast iron skillet or a cast iron dutch oven.
"clam juice" take a trip to your local Asian store and buy some "fish sauce".
Simmer everything together till done. Add water broth till correct.
Bring to boil at end add shrimp Remove from heat.

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Excellent! My family loved it. I didn't change a thing. I served it with basmati & wild rice.

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Wow just made that dish it was amazing thanks Paula made it for my girlfriend for Valentines Day she love it...

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This recipe is fantastic. Kicked it up by adding double the cayenne pepper and hot sauce my guests couldn't get enough. Paula you rock.

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This recipe is so delicious, the best etouffee I have eaten or made, was a little to spicy for me, of oourse my husband thought it was just right, next time I will add half the cajun seasoning. Will definitely made it again.

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the first time I made it, I and my whole family just loved it. What a find. I am thinking of making it for Christmas Eve.

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This recipe is so delicious. I make once a month and crave it in between. Love it.

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I was introduced to homemade etouffee this past year when a neighbor made wild duck etouffee for Superbowl Sunday (he's a hunter. We loved it. Used Paula's recipe as a jumping off point... I used olive oil for the roux, added two fresh chilis chopped and 1 jalapeno in additon to the green bell pepper. Also added 1 can of chopped clams with juice as suggested elsewhere. The recommended spices are very accurate and with the cajun seasoning I required no additional salt. Consistency was perfect in my opinion. Served over wild rice - deeelicious! Will definitely make again and have recommended to others.

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very easy... a great throw in one pot meal pretty much the thing that took the most time was prep of veggies. very yummy!

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It was good, but not the etouffee flavor I was looking to duplicate. I agree with others that it was a bit too thick, I had to add liquid, and heat up to cook shrimp.