Ingredients Jump to Instructions ↓

  1. 1/2 cup unsalted butter

  2. 2 medium onions, chopped

  3. 1 cup celery, chopped

  4. 1 cup green onions, chopped

  5. 2 cloves garlic, minced

  6. 1/2 cup flour

  7. 3-1/2 cups water

  8. 2 (14 1/2-ounce) cans diced tomatoes, undrained

  9. 2 tablespoons lemon juice

  10. 1 teaspoon salt

  11. 2 bay leaves

  12. 1/4 teaspoon dried thyme leaves

  13. 2 pounds medium shrimp, peeled and deveined

  14. 1 teaspoon hot pepper sauce, such as Tabasco

  15. Hot cooked rice, for serving

Instructions Jump to Ingredients ↑

  1. Couldn't make it to Mardi Gras this year? If you're lamenting the fact that today's Fat Tuesday and the French Quarter's a plane ride away, then do what I like to do. Bring the purple, green, and gold to your kitchen instead with a comforting platter of saucy shrimp étouffée .

  2. Melt butter in large saucepot or Dutch oven; add onion, celery, green onion, and garlic. Cook 5 minutes or until tender.

  3. Add flour and stir until well blended. Stir in water, tomatoes, lemon juice, salt, bay leaves and thyme. Bring to a boil.

  4. Reduce heat, cover, and simmer 30 minutes, stirring occasionally.

  5. Stir in shrimp and hot sauce. Simmer 5 minutes longer or until shrimp turn pink. Discard bay leaves. Serve over rice.


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