(Cheater) Shrimp Etouffee

So fresh Gulf-caught shrimp is at HEB now, which has us thinking about Nawlin’s food.  I had bought ingredients to make barbecued shrimp, but we decided at the last minute to make etouffee.  Just one problem – I didn’t have any celery!  So here’s how we improvised – the end result was very good.  Not so rich as most etouffees and much brighter in flavor.


  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 1 medium onion, chopped
  • 1 large green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 5 cloves garlic, minced
  • salt and pepper, to taste
  • 1 – 1 1/2 tsp. Paul Prudhomme’s Seafood Magic
  • 1 1/2 cups chicken broth
  • 1/2 cup Abita Amber
  • 1 can organic diced tomato (14 oz)
  • 1 lb. raw shrimp – peeled and deveined
  •  1/4 cup chopped fresh parsley
  • 5 or so dashes of Crystal hot sauce
  1. Melt butter in a large pan; add flour to make a roux.  Keep the heat very low and stir, stir, stir to keep it from burning.  Cook roux until the flour has completely dissolved, it smells nutty, and it is the color of peanut butter.  This should probably take about 10 minutes, or 1/2 a beer.
  2. Add onion, bell peppers, and garlic.  Stir well and cook for 2 or 3 minutes.
  3. Add spices and cook over low-med heat for another 5 minutes
  4. Add beer, broth, and tomatoes; bring to a simmer for about 15 minutes, until it has thickened to your liking
  5. Stir in shrimp and cook for about 5 more minutes
  6. Mix in parsley and hot sauce.
  7. Serve with rice and beer.

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