Fat Tuesday and Shrimp E’touffee

March 13, 2014 at 4:17 pm | Posted in Uncategorized | Leave a comment

This is a little late but I still wanted to get it posted.

Growing up my parents would have a big Cajun party every year. Their friends would all come and everyone would bring a Cajun or Creole dish to share. In the beginning I was super picky and never tried anything but as I got older I became more adventurous and enjoyed trying all of the new and yummy things. Over the years I have to say my favorite things were Pecan Pralines, Hot Spice Shrimp and Shrimp E’touffe. I have never been to New Orleans but I imagine if I get there someday I will spend a big portion of my trip eating.

On Fat Tuesday (which was a few weeks ago at this point), we made some Shrimp E’touffe to celebrate. The recipe is the one my mom made when I was growing up. It is from a very small cookbook/booklet that my Mom got one year in New Orleans. It is the kind of cookbook that the pages are extremely worn and have splatters of butter and cooking stains on most of the pages. When you see a cookbook like that, you know its going to be good.

Shrimp E'touffee

Shrimp E’Touffee

1 cup onion finely chopped

1 cup celery finely chopped

½ cup green onions with the tops finely chopped

4 Tablespoons chopped Shallots

2 cloves garlic mashed

1 stick butter

2 cups chicken stock

½ cup Rotel (I use original. You can switch to hot or mild depending on how hot you like it)

Salt to taste

1 tsp freshly ground black pepper (add a little more if you like it hot)

Dash cayenne pepper

1 Tablespoon Worcestershire sauce

1 ½ pounds peeled and deveined shrimp



  1. In a heavy Dutch oven sauté onion, celery, green onions, shallots and garlic in butter until the vegetables are soft but not brown.
  2. Stir in flour and cook until light brown stirring constantly.
  3. Gradually add the chicken stock stirring constantly with a wooden spoon
  4. Add Rotel and simmer for 10 min.
  5. Add salt, pepper, cayenne and Worcestershire sauce.
  6. Add Shrimp to mixture and cook for 15 minutes.
  7. Serve over white rice.

Here are a couple pictures of the kids.

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