Louisiana Smothered Shrimp
Louisiana Smothered Shrimp
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Recipe name is actually Louisiana Shrimp Etouffee (etoufee means smothered, but I am not teaching French class here so let's just go with smothered). Shrimp would be the easiest to obtain for this recipe, crawfish are here in country being raised, but that may be a challenge to find them however. Shrimp in a thick creamy sauce served over rice, a must try for me. Lot of ingredients and I am not normally a fan of say a 1/2 cup of diced pepper is needed, I use the whole pepper, but I think for this recipe, I will follow exactly and see where it can be tailored, which should be easy. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
40 minutes
Louisiana Smothered Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Recipe name is actually Louisiana Shrimp Etouffee (etoufee means smothered, but I am not teaching French class here so let's just go with smothered). Shrimp would be the easiest to obtain for this recipe, crawfish are here in country being raised, but that may be a challenge to find them however. Shrimp in a thick creamy sauce served over rice, a must try for me. Lot of ingredients and I am not normally a fan of say a 1/2 cup of diced pepper is needed, I use the whole pepper, but I think for this recipe, I will follow exactly and see where it can be tailored, which should be easy. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. In a pot, melt the butter and then stir in the flour. Cook and stir constantly over low heat for about 20 minutes, until mixture is a caramel colored paste. Add the celery, pepper, and onions; stir until coated.
  2. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper, garlic powder, Creole seasoning, and cayenne. Stir the pot well to make sure that the roux is well incorporated and there are no lumps.
  3. Bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally. Remove and discard the bay leaf. Add shrimp and heat through. Serve over rice.
Recipe Notes

Shrimp from say Tesco, small whites, will run about 100 Baht for 500 grams. If you can source ocean prawn from a local fisherman, even less, even open markets for shrimp is very low cost. For this dish, for 4 people, the cost is about 75 cents per person, even less for 6 people.

Shortcut: Creole Seasoning Mix.

Adapted from an internet recipe.

  1. Sounds heavenly 🙂 . Although I would either leave out or lessen the celery because of it’s overpowering taste (just my opinion) 😉

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