East Texan needs etouffee recipe....

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1 stick butter 

1/2 cup flour 


2 1/2 med. onions diced 

5 ribs celery diced 

1 red bell pepper diced 

5 cloves garlic minced 

5 bay leaves 

1 Tbsp. thyme 

1/2 tsp. cayenne pepper 

1 tsp. smoked paprika 

2 med. tomatoes seeded and diced or one 15 oz. can of diced tomatoes. 

1 1/2 qts. shrimp stock 

4 Tbsp. butter 

3 lbs. shrimp 

5 green onions chopped 

5 dashes Worcestershire sauce 

5 dashes Tabasco 


salt to taste 

fresh ground black pepper 



A 6 qt. enameled cast iron dutch oven is what I used to cook this in. 


Heat the Dutch oven and melt 4 Tbsp butter to saute the onions, bell pepper and celery. Add the garlic toward the end of the saute to keep from burning the garlic. 


Remove the seasonings from the pot and heat the one stick of butter and add the flour to make the roux. Stir and brown to a dark peanut butter color. 


Add seasonings back when roux is done along with the bay leaves, thyme, cayenne pepper, and paprika. Simmer about 5 minutes. 


Add the shrimp stock and tomatoes and bring to a boil. Once it reaches boil reduce to a simmer for 7-8 minutes. 


I like to then wisk in a few tbsp. of butter to sort of emulsify in smoothly and then add the green onions. 


Add the shrimp, Worcestershire sauce, Tabasco, salt and pepper to taste. 


When shrimp have turned pink it's ready to serve. 


I have taken to liking Jasmine rice more than any of the usually used rice here in Louisiana. Serve with whatever rice you prefer. Enjoy!!!

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