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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Shrimp Ettoufee Recipe

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This recipe for Shrimp Ettoufee, by , is from Tims Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tim OBrien


1 t basil
1 t black pepper
1 t white pepper
t cayenne pepper (I use Aleppo)
2 t salt
2 t paprika
Make spice packet up ahead of time.

1 c. butter
c flour
6 c onions, chopped
1 c celery, chopped
1 c green pepper, chopped
2 t minced garlic
2 c shrimp or chicken stock
1 t tabasco
2 lb peeled raw shrimp 21-25 or 26-30

First you make a roux
Heat butter in very large saute pan.
Add flour and stir (I use a flat whisk) until you have a peanut butter colored roux.

Add onion, celery, and green peppers.
Cook until onions are translucent.
Add spice packet up. Cook for 2 minutes.
Stir in Stock and Tabasco.
Bring to gentle boil.
Add shrimp, cook until done, 3 to 5 minutes.

Take off heat, cover until ready to serve.
Serve with steamed white or brown rice.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
From "The Gumbo Shop" New Orleans, LA
They make it with crayfish, something that is hard to get in most of the rest of the country. Shrimp does just fine.




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