Shrimp Étouffée

Serving 4-6


3 Tbs Robert’s EVOO

1 ½ lb of medium Wild Gulf Shrimp, peeled and deveined (reserve shells for stock)

3 Bay Leaves

2 cups Chicken Stock

1 cup Water

4 Tbs Butter

1/3 cup Flou

1 tsp Thyme

1 tsp Oregano

1 tsp Paprika

½ tsp Cayenne Pepper

1 tsp Salt

¼ tsp White Pepper

¼ tsp Black Pepper

1 medium Onion, diced

3 Celery Stalks, diced

1 Red Bell Pepper, diced

4 cloves Garlic, chopped

¼ cup Green Onion, chopped

¼ cup Parsley, chopped

4-6 cups White Rice, cooked


  1. Heat EVOO in a saucepan over medium high heat and add all of the shrimp shells with the bay leaves.  Sauté shrimp shells for a couple of minutes until they turn a bright orange color.  Add chicken stock and water and let simmer for 5 minutes.  Press down the shrimp shells to extract the flavor.  Simmer stock for another 5-10 minutes.
  2. Remove stock from heat and strain all of the shells and bay leaves out and reserve for later.
  3. Melt butter in large saucepan over medium heat and gradually whisk in flour until there are no lumps.  Continue to heat roux over medium low heat until it turns a medium brown color (about 5-7 minutes).  Whisk constantly to avoid burning.
  4. Add thyme, oregano, paprika, cayenne, salt & pepper to roux.  Mix for 20 seconds.  Then add the onion, celery, bell peppers and garlic to the pan and stir another couple of minutes. 
  5. Next stir in the shrimp stock and let simmer on low heat for 25 minutes, stirring occasionally.  Bring back up to medium heat and add the peeled shrimp and green onion.  Stir up and cover for another 10 minutes so that the shrimp are all cooked. 
  6. Serve over the cooked rice and top off with parsley. 

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