Follow these steps for perfect results
Unsalted Butter
melted
Onions
chopped
Celery
finely chopped
Garlic
minced
Bell Pepper
diced
Tomato Paste
Shrimp
peeled and deveined
Flour
Salt
Seafood Seasoning
Hot Sauce
Clam Juice
Green Onions
chopped
Parsley
minced
White Rice
cooked
Salt
Sweet Basil
Red Pepper
Dry Hot Mustard
White Pepper
Ground Bay Leaves
Black Pepper
File Powder
Paprika
Thyme
Garlic Powder
Tarragon
Onion Powder
Oregano
Rosemary
Melt butter in a large heavy skillet over medium heat.
Sauté chopped onions, celery, minced garlic, and diced bell pepper until onions are lightly browned, about 7 minutes.
Add tomato paste and blend well.
Add peeled and deveined shrimp and cook until pink, about 5 minutes.
Add flour and blend well to create a roux.
Add salt, seafood seasoning mix, and hot sauce.
Stir and cook for 1 minute.
Add clam juice and reduce heat to low.
Blend well.
Cover the skillet and simmer for 12-15 minutes, stirring often.
Remove cover, add chopped green onions and minced parsley, and cook for 3 minutes.
Serve immediately over cooked white rice.
To make Seafood Seasoning Mix: Combine all seasoning mix ingredients well.
Store seasoning mix in a tightly covered glass jar.
Expert advice for the best results
Adjust the amount of hot sauce to control the spice level.
For a richer flavor, use homemade seafood stock instead of clam juice.
Don't overcook the shrimp, or it will become tough.
Everything you need to know before you start
20 minutes
Sauce can be made ahead of time and shrimp added just before serving.
Serve hot over rice, garnished with extra parsley and a lemon wedge.
Serve with a side of cornbread or crusty bread for soaking up the sauce.
A simple green salad complements the richness of the etouffee.
Acidity cuts through the richness.
Clean and refreshing.
Discover the story behind this recipe
A staple of Cajun and Creole cuisine, often served at celebrations and gatherings.
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