Want to learn how to make restaurant quality, Shrimp Étouffée like a chef, but the easy way? Well now you can. Just follow these easy steps and you’ll impress all of your friends and family!

INGREDIENTS

• 2 cups Chopped onion (I use my favorite chopping gadget)
• 1 cup Chopped green bell pepper
• 1/2 cup Chopped celery
• 1/4 cup Sliced green onion (set aside and add last 15 minutes)
• 32 ounces (less for thicker sauce) Seafood stock
• 16 ounces frozen (easiest but thaw before cooking) or fresh, peeled and deveined shrimp tails
• 1 tbsp Minced garlic
• 1 tsp Salt
• 1/2 tsp to 1 tsp (for spicier) Cayenne Pepper
• 1/2 cup Salted butter
• 1/2 cup Flour

INSTRUCTIONS

1. Chop vegetables and set aside to have available (I use a vegetable chopper and it saves me so much time)! Keep green onions separate and add the last 15 minutes of simmering.
2. Melt butter in a skillet
3. Add flour to the skillet
4. Continuously stir butter and flour mixture together for 4 minutes or until caramel color or peanut butter color.
5. Add vegetables to the skillet as soon as the roux (flour and butter mixture) has turned caramel/peanut butter color or the roux will burn. The vegetables will cool the roux and stop it from burning.
6. Sauté for 8 minutes or until the vegetables are wilted
7. Add the garlic and stir into the vegetables
8. Pour in the seafood stock and stir until fully incorporated into the vegetable/roux mixture. Add cayenne and salt. 
9. Stir and bring to a slow boil. Reduce heat, cover and let simmer for 15 minutes
10. Add green onions and thawed shrimp (if frozen, you can add the shrimp in the previous step. Also, if you like your shrimp smaller and less firm, add them in the previous step). Stir, cover and continue to simmer for another 15 minutes
11. Serve over cooked rice. And enjoy!

Craving some more Louisiana Cajun cooking? Here’s our recipe for some delicious slow cooker red beans and rice!

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Want to learn how to make restaurant quality, Louisiana Crawfish Étouffée like a New Orleans chef? Well now you can. Just follow these easy steps and you’ll impress all of your friends and family!

INGREDIENTS

• 2 cups Chopped onion
• 1 cup Chopped green bell pepper
• 1/2 cup Chopped celery
• 1/4 cup Sliced green onion
• 32 ounces Seafood stock
• 16 ounces Louisiana Peeled Crawfish Tails – these are expensive if you can’t get them local but worth it to use Louisiana crawfish – read the reviews!
• 1 tbsp Minced garlic
• 1 tsp Salt
• 1/2 tsp to 1 tsp (for spicier) Cayenne Pepper
• 1/2 cup Salted butter
• 1/2 cup Flour

INSTRUCTIONS

1. Chop vegetables and set aside to have available (I use a vegetable chopper and it saves me so much time)!
2. Melt butter in a skillet
3. Add flour to the skillet
4. Continuously stir butter and flour mixture together for 4 minutes or until caramel color or peanut butter color. Watch the video if needed for color match. 
5. Add vegetables to the skillet as soon as the roux (flour and butter mixture) has turned caramel/peanut butter color or the roux will burn. The vegetables will cool the roux and stop it from burning.
6. Sauté for 8 minutes or until the vegetables are wilted
7. Add the garlic and stir into the vegetables
8. Pour in the seafood stock and stir until fully incorporated into the vegetable/roux mixture. Add cayenne and salt. 
9. Stir and bring to a slow boil. Reduce heat, cover and let simmer for 15 minutes
10. Add green onions and crawfish tails (with fat). Stir, cover and continue to simmer for another 15 minutes
11. Serve over cooked rice. And enjoy!

Craving some more Louisiana Cajun cooking? Here’s our recipe for some delicious slow cooker red beans and rice!

PRINTABLE VERSION: