Shrimp Etouffee

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Shrimp Etouffee Shrimp Etouffee Recipe Courtesy of

Servings: 6-8 servings (as main course) OR 10-12 servings (as part of buffet)
Prep Time: 25 min
Cook Time: 45 min
Difficulty: Easy

Ingredients Add to grocery list

1/2   stick butter
2 lb small or medium shrimp peeled and deveined (recommended: (31/35 size count)
Salt (Cajun seasoning has salt already)
1   (14.5-ounce) can diced tomatoes (recommended: Ro’tel)
1   (8-ounce) can clam juice
2 to 3 dash Paula Deen Hot Sauce
1/2 cup minced fresh parsley leaves
1/2 cup minced green onions, plus extra for garnish
1 teaspoon Cajun seasoning
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper, more if desired
3   cloves garlic, finely minced
1 cup chopped celery
1/2 cup chopped green bell pepper
1 cup chopped yellow onion
1/2 cup all-purpose flour, plus extra flour, optional
1/2 cup oil
Rice, optional
Diced green onions, for garnish





Note: To make roux, use oil instead of butter, because butter burns.

Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don’t overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.

Show: Paula's Party Episode: Hot and Spicy
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Publication: Celebrates cookbook

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Reader Comments:


i love ur cooking i watch as many as ican ur reciepes r del.i love ur cooking very keep cooking i,m wating for more reciepes to learn more cooking from u ,thanks ur friend ,irene from louisiana .

By ireneforestier on September 25, 2013


Hi Ms.Paula! My entire family just loves you! Thanks for the years of great food,laughter,and the heart-felt Southern pride! We're always in your corner!

By Cat Leger on September 24, 2013


Wow, Paula!! So good. I love the heat but next time will cut it back a bit for the family. Really good recipe and although looks like a lot to do it's really not if you chop everything up in advance. Thanks Paula!!

By Kelly on February 12, 2013


If you do not like spicy food, do not add the black pepper, white pepper or cayenne pepper. If you do, it will be overwhelming to tasty.

By Anonymous on September 18, 2012


Simply delicious as is! Rave reviews from my family! Even better the next day!

By LaRhonda Keith on June 23, 2012


we will do this one day

By latasha jones on April 13, 2012


Loved this recipe. I don't like my celery crunchy, so I added it earlier and cooked it for a while before adding the other veggies.

By Anonymous on November 18, 2010


Love this. Making it again tonight. Thank you!!

By Anonymous on July 05, 2010

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