No ImageShrimp Etouffee

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  1. Cindy

    I used lobster and shrimp turned out really good

    xxxxxyyyyy

  2. Curt C

    Hank, Awesome recipe! I used fresh gulf jumbo shrimp and I am so glad I made the shrimp stock. I had prepared the trinity and put away the leftover onion and green pepper before I realized that I could use them for the stock, which was super simple to make. This recipe fed 3 hungry adults with a bit leftover. I also made my roux in the oven – 350 degrees for an hour, stirring twice. This is a keeper!

    xxxxxyyyyy

  3. James

    I used a 50/50 of and crawfish which were already cooked so I added them just before serving…. Yum

    xxxxxyyyyy

  4. Marianne from Tally

    looks great, will be making it!
    One question though; isn’t 10 minutes a long cook time for shrimp ?
    thanks!

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  5. Baltisraul

    If you are making it Creole style you would have some tomato flavor. Cajun style cooking usually does not use tomatoes or tomato sauce. Either way, make a roux!

    xxxxxyyyyy

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