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  • Andy

Seafood Etouffee

Updated: Apr 27, 2020

Seafood Etouffee


4 medium onions, diced

3 red bell peppers, diced

4 to 6 celery stalks, diced

1 can organic diced tomatoes

1 stick unsalted butter

1-quart homemade shrimp stock(listed below)

3 lbs medium shrimp, peeled & cleaned

2 cups mini scallops

2 cups squid rings and tentacles

1/2 cup unbleached flour

1/3 cup fresh chopped parsley

6 cloves of garlic, minced

3 bay leaves

2 tbsp of Bayou seasoning(listed below)

Cayenne pepper to taste

Salt to taste


Melt butter in a large dutch oven over medium heat. Next, add flour and whisk until the mixture turns the color of light peanut butter. This will take anywhere to 5 to 10 minutes but DO NOT stop whisking or it will burn.

Now add the onions, peppers, and celery and saute until soft, about 10 minutes. Add garlic, tomatoes, 1 tbsp of Bayou seasoning, and the other spices. Cook for about 3 to 5 minutes.

Now whisk in shrimp stock. bring to a boil, reduce heat, and simmer for about 45 minutes.

In a large bowl toss shrimp with the remaining Bayou Seasoning. Now add to the pot, cook for about 4 minutes, remove the pot from heat, and add the balance of the seafood, cover and leave covered for about 7 to 10 minutes. Remove lid and stir in parsley, serve over rice.

Enjoy cooking

Bayou seasoning - Shack & Store in a jar

Ingredients - in tablespoons

5 smoked paprika

4 salt

4 garlic powder

2 ground black pepper

2 onion powder

2 cayenne pepper

2 dried oregano

2 dried thyme

1 ground cumin

Shrimp Stock

1 pound of shrimp shells ( i also use the lobster as well)

1 large onion, rough chopped

3 stalks of celery, cut in half

4 carrots chopped

4 garlic cloves, minced

1 bay leaf

4 sprigs of thyme

I leave the salt and pepper out but you can add to taste

Combine in a large pot, add about a gallon of water, boil for 2 hours, strain.

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