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Shrimp Etoufee

Description: Shrimp and sausage in a sauce, served over rice.
Yield: Serves 4

Qty Unit Ingredient
2 lb. Shrimp
Old Bay Seasoning
2 Tbsp. Butter
2 Tbsp. Flour
6 oz Andouille Sausage
1/2 c. Onion (chopped)
1/2 c. Red Bell Pepper (chopped)
1/2 c. Celery (chopped)
2 cloves Garlic (minced)
dash Dried Thyme
1 1/2 c. Chicken Stock
2 Tbsp. Tomato Paste
2 tsp. Worcestershire Sauce
dash Cayenne Powder (to taste)
2 Tbsp. Italian Parsley (chopped)
Salt (to taste)
Black Pepper (to taste)


  1. Season shrimp with old bay seasoning, set aside
  2. In a large pot, combine flour and butter over medium heat
  3. Cook until roux darkens to a medium brown, around 20 minutes
  4. Stir in sausage, onions, bell pepper, and celery, cook for about 7 minutes
  5. Add garlic and thyme, cook for another minute
  6. Add chicken stock, tomato paste, worcestershire sauce, and cayenne and bring to a simmer
  7. Add shrimp, bring back to a simmer, then reduce heat to a gentle bubble
  8. Cover and cook for around 10 minutes, until shrimp turn pink and are cooked through
  9. Add parsely, salt, and pepper to taste
  10. Add more cayenne or hot sauce if desired and serve

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Copyright 2005-2009, Kevin Worcester