Louisiana Shrimp Étouffée


A-2-Fay is one of those classic, soul-warming Louisiana dishes that will satisfy your cravings for authentic southern cooking! I love preparing this when i’ve got friends coming over and I don’t want to spend all of my time in the kitchen. My version of this classic is straight forward and easy enough that even a kitchen novice can nail it. Make sure when buying shrimp only buy domestic, wild caught shrimp.


8 oz Canola Oil

8 oz Flour

4 cups Sweet Onions, Large Diced

2 cups Celery, Chopped

2 cups Poblano Pepper, Chopped

1/4 cup Chopped Garlic

1 tsp Ground Allspice

2 cups Canned Plum Tomatoes Rough Chopped

64 oz Shrimp or Seafood Stock

1/2 tsp Cayenne Pepper

1 1/2 tbl Creole Spice

1/4 cup Chopped Parsley

1/2 cup Chopped Green Onion

2 tbl Diamond Crystal Kosher Salt

1 tbl Freshly Ground Black Pepper

8 oz Unsalted Butter, I prefer Plugra

4 lbs 16/20 Count Shrimp


Heat oil in a 12 quart heavy pot. Slowly whisk in flour and continue to whisk until you achieve a peanut butter color. Add onions, celery & poblanos, cook stirring constantly until tender 5-7 min. Add garlic, cook until fragrant about 1 min. Now add allspice, tomatoes, cayenne, stock, parsley, green onion, simmer on low for 30 min stirring occasionally. Trun off the fire, fold in the shrimp, butter & place lid on the pot and set a 10 minuet timer. Add salt, pepper and creole spice and you’re ready to serve!

Happy Cooking!


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