Ingredients

The following ingredients have 8 Servings
  • 2 lbs shrimp (medium to large)
  • ¼ cup butter
  • ¼ cup all purpose flour
  • ½ cup yellow onion (diced)
  • 1 celery stalk (diced)
  • 1 green bell pepper (seeds and membranes removed, diced)
  • 3 cloves garlic (minced)
  • 1½ cup chicken broth
  • ½ cup clam juice
  • 1 tbsp cajun seasoning
  • 1 tbsp worcestershire sauce
  • 1 tbsp hot sauce
  • 1 (15 ounce can) crushed tomatoes
  • 1 tsp salt
  • 2 cups white rice (cooked)

Instruction

  • Prepare the shrimp by peeling, deveining, and removing the tails. Place the shrimp in a medium size bowl, cover and store in refrigerator. If making your own shrimp broth save the shells, instructions are in notes below to make your own Shrimp Broth.
  • Melt butter in a large pot or dutch oven over medium heat. Sprinkle with flour and stir to combine.
  • Cook this roux over medium heat for 12-15 minutes until the roux is a golden brown color. Stir constantly while cooking to prevent burning.
  • Add in the onion, celery and bell pepper. Stir to coat in the roux. Continue to cook another 5 minutes or until the veggies have softened. Add in the garlic and stir.
  • Pour in the broth and clam juice, stir to combine. Then add in the additional seasonings, worcestershire sauce and hot sauce. Stir in the tomatoes. Let this come to a simmer, cooking for 8-10 minutes.
  • Add the shrimp to the broth, cover and let cook for 10 minutes.
  • Serve the shrimp etouffee over cooked white rice. Garnish with fresh parsley or sliced green onion if desired.