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  • Writer's pictureSheena Carter


A Louisiana classic.


  • 1 stick of butter

  • 1 yellow onion, diced

  • 2 stick celery, chopped small

  • 2 Tbsp garlic, minced

  • 1 1/2 bunch green onions, sliced (reserve some for garnish)

  • 1/2 – 1 bell pepper, diced

  • 7 Tbsp all-purpose flour

  • 5 cups of shrimp or chicken stock

  • 3 bay leaves

  • 1-2 lbs raw shrimp

  • cayenne pepper

  • salt & black pepper

  • garlic & onion powder

  • tony’s or any Cajun seasoning blend

  • 1-2 tbsp of tomato paste AND/OR diced tomatoes (this really depends on how you like your etoufee. I prefer it with just the paste)

  • la hot sauce (optional)


1. Begin by melting butter in a saucepan over medium heat.

2. When melted, turn heat to medium high, add in flour, bit by bit, and stir. You are creating a roux, so you want to make sure that you are stirring constantly, or the roux will burn.

3. When the roux starts to turn the color of a light peanut butter/caramel color, (this takes like 10 minutes. Your arm may hurt buttttt that’s okay!) turn heat down to medium add in onions, celery, garlic and bell pepper. Sautee them all together. (if using diced tomatoes, add in here)

4. Once the onions begin to turn translucent, add in broth, green onions, cayenne, onion and garlic powder, black pepper, pinch of salt, Tony’s, and bay leaves. Bring to a boil.

5. Reduce the heat, add in tomato paste, and let simmer for about 30-40 minutes. Stir occasionally.

6. And in shrimp about 25 minutes into it simmering. I like to add some dashes of hot sauce as well!

Serve over rice, and top with green onions! Enjoy ♥️

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