Remember when you came home from college or celebrated a personal achievement- was there a meal that you always requested your mom make? I am certain that my Andrew will be coming home from college one day, with this recipe on the top of his list! And it’s not a comfort food like you may have thought- it’s Shrimp Etouffee! (pronounced: [e.tu.fe] ay-too-fay).
In our pre-kid days, we were introduced to etouffee. This was always a fave, so when we had kids I didn’t stop making it. It’s why my kiddos love shrimp today (ok- so not the most frugal meat, but wonderful for those “special events”). It’s actually the first place I learned about making a roux. While this dish has it’s roots in creole and cajun cooking- mine is a bit “Northern-ized”. Certainly feel free to kick up the Tabasco sauce to get the “Oo- ee!” classic creole effect. 😉
Simple Shrimp Etouffee Recipe
- 6 T butter
- 3 T flour
- 1 C chopped purple onion
- 1 C chopped green onion
- 1/2 C chopped celery
- 2 lbs shrimp I buy the frozen bags
- 1 C water
- 1/4 C snipped parsley
- 1 1/2 t salt
- 1 1/2 t pepper
- 1/4 t Tabasco Sauce or more to taste
- Melt butter, then add in flour- stir until lightly browned.
- Add veggies and cook until tender
- Stir in water, shrimp parsley, salt, pepper and hot sauce.
- Simmer uncovered for 20 min
- Serve over rice.
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