Smoky Seafood Etouffee

Main Course

Recipe courtesy of

Serves 4

  • 1 tablespoon pure olive oil 
  • 2 tablespoons unbleached all-purpose flour 
  • 1 sweet onion, chopped 
  • 1 stalk celery, diced 
  • 1 small green bell pepper, diced 
  • 3 cloves garlic, finely chopped 
  • 1 tablespoon tomato paste 
  • ¾ cup homemade chicken stock or reduced-fat, low-sodium chicken broth 
  • 1 pound large shrimp (21/25 count), shelled and deveined 
  • 2 tablespoons chopped fresh flat-leaf parsley 
  • 1/2 teaspoon smoked paprika 
  • ¼ teaspoon cayenne pepper or to taste
  • Coarse kosher salt and freshly ground black pepper 
  • Cooked long grain white or jasmine brown rice, for accompaniment 
  • 2 green onions, trimmed and chopped 

Smoky Seafood Etouffee

Smoky Seafood Etouffee

Click image to enlarge


Heat the oil in a large skillet over medium-high heat. Add the flour and cook, stirring often, until the roux is pale brown, about 10 min­utes. Add the onion, celery, and bell pepper. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the garlic and cook until fra­grant, 45 to 60 seconds. 

In small bowl, combine the tomato paste and stock. Add the stock mixture to the skillet and bring to a boil, stirring constantly. Decrease the heat to medium and simmer until slightly thickened and the fla­vors have married, about 10 minutes. 

Add the shrimp, parsley, smoked paprika, and cayenne pepper. Cook until heated through, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Spoon over hot rice, garnish with green onions, and serve immediately.


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