Shrimp Etouffee Recipe by Paula Deen

Level: Moderate

Time: 60 MINUTES

1 ratings
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  • 1/2 stick butter
  • 2 lbs small or medium shrimp, peeled and deveined (recommended: (31/35 size count)
  • salt, to taste
  • 1 (14.5-oz) can diced tomatoes
  • 1 (8-oz) can clam juice
  • 2 to 3 dashes Paula Deen Hot Sauce
  • 1/2 cup fresh parsley, minced
  • 1/2 cup green onions, minced, 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 celery, chopped
  • 1/2 cup green bell pepper, chopped
  • 1 cup yellow onion, chopped
  • 1/2 cup all-purpose flour, plus extra flour, optional
  • 1/2 cup oil
  • rice, optional


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.

Shrimp Etouffee


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1 Review

Kelly 9/20/2015
The men in my li

The men in my life seem to love this! My son requests it often and my better half is always asking for seconds...

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