Shrimp etouffee

By Rodney Bowers
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  • 2 pounds shrimp
  • 4 cups warm vegetable stock 
  • 1/4 cup butter, divided
  • 1/4 cup flour
  • Small can of crushed tomatoes
  • 1 sweet onion, finely diced
  • 1 red pepper, finely diced
  • 1 large celery stalk, chopped
  • 1 head garlic, smashed and minced
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery seeds
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh oregano, chopped
  • Salt to taste
  • 1/4 cup parsley, finely sliced
  • 3 green onions, finely sliced 
  • 1 teaspoon classic Tabasco hot sauce
  • 1 teaspoon Tabasco chipotle hot sauce 


  1. To make the roux, add 1/4 cup of butter to a heavy pot on medium heat. Melt, then add the flour, stirring to make sure there are no lumps. Cool the flour for seven to eight minutes until it becomes a rich brown colour. Remove from pot and set aside.
  2. In the same pot, add another tablespoon of butter and the celery, pepper, and onion. Mix well and cook on medium heat for four minutes, stirring so it doesn’t burn. When it’s soft and starting to brown, add the garlic and cook another minute or two.
  3. Add the roux back in and mix everything together.
  4. Add the dry spices and cook for a minute, then slowly whisk in two cups of stock, a cup at a time. Then add the tomatoes and bring to a simmer. 
  5. Add more stock until you reach your desired thickness and simmer for seven to eight minutes, adding stock accordingly.
  6. Add the shrimp and stir for three to four minutes.
  7. Season to taste with the hot sauces.
  8. Garnish with green onions and parsley. Serve with dirty rice.

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