Shrimp Etouffee

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This dish is absolutely delicious and will take you straight to the French Quarter in New Orleans!

Shrimp Etouffee

A classic New Orleans dish.
Course Main Dishes
Servings 6 people


  • 1/4 cup MTOO Garlic Olive oil
  • 1/4 cup MTOO Harissa Olive oil Baklouti would be delicious too
  • 1/2 cup flour
  • 1 1/2 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced celery
  • 2 each garlic cloves minced
  • 1 8oz jar clam juice or chicken stock
  • 1 14oz jar diced tomatoes undrained
  • 2 teaspoon MTOO New Awlins Creole Blend or more to taste
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Tabasco or to taste
  • 2 pounds shrimp peeled and deveined
  • 1 tablespoon butter one pat for glossing the shrimp
  • green onions sliced
  • rice for serving


  • To make a roux, whisk ¼ cup Garlic olive Oil with ¼ cup Harissa Olive Oil (or Baklouti) along with flour in a large heavy saucepan (cast iron is perfect, but any heavy-bottomed pot or pan will do) over medium to medium-low heat. Once combined, it is easier to use a wooden spoon to stir. Stir continuously for at least 20 minutes, until mixture turns a dark caramel color. It should darken very slowly. Take your time! If it darkens too fast, turn down the heat. The roux will burn if the heat is too high or you don't stir continuously.
  • Turn heat to low and add onion, green pepper, and celery to roux. It will start to sizzle loudly and darken some in color. Cook 5 minutes, or until vegetables are soft.
  • Add garlic and cook 30 seconds.
  • Add clam juice, tomatoes, Creole seasoning, Worcestershire sauce, and Tobasco. Bring to a boil and simmer 15 minutes.
  • Add shrimp and cook 2 to 3 minutes. Turn heat off and add butter. Stir to mix it in. Serve with green onions, white rice and a drizzle of Harissa or Baklouti Chili Oil to finish.
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