Recipe: Shrimp Etoufee

For most people there is no difference between Cajun and Creole food.  But there is a difference.  Though it is subtle in taste it is quite evident in the kitchen.  Cajun food is simple food – whatever is available all in one big pot (gumbos and jambalayas).  Creole takes the same ingredients and adds them to the traditional techniques of French cooking (etoufees and bisques). While Cajun food is usually hot, Creole food isn’t nearly as spicy.

This recipe is rustic enough for a Mardi Gras picnic or tailgate party yet fancy enough to make for your Valentine.  Enjoy!

Shrimp Etoufee
Recipe Type: Entree
Author: Stuart Reb Donald
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 4-6
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 yellow onion, finely diced
  • 2 bell peppers, finely diced
  • 3 stalks celery, finely diced
  • 2 cloves garlic, crushed
  • 2 cups shrimp stock or chicken stock
  • 2 pounds fresh shrimp
  • 1 teaspoon cayenne pepper
  • 1 Bay leaf
  • salt and white pepper to taste
  1. Combine butter and flour in a hot deep skillet over medium-high heat and stir frequently until you have a smooth peanut butter-colored roux, about 7-10 minutes.
  2. Add the onions, bell pepper and celery to the roux and cook roughly 5 minutes.
  3. Add the garlic and cook another 5 minutes.
  4. Slowly pour in the stock bring the liquid to a bowl and add the bay leaf. Lower to a simmer.
  5. Stir frequently and reduce to a thick consistency.
  6. Add the shrimp and season to taste with cayenne, salt and white pepper. Cook enough to cook the shrimp, about 5 minutes.
  7. Serve over hot rice.

Shrimp Etoufee


Remember to remove the Bay leaf.
Substitute crawfish tails for shrimp to make crawfish etoufee.
I like to serve mine with a little cracklin’ cornbread but a loaf of crusty French bread is always welcome.
Rather than dicing the vegetables I sometimes like to pulverize them in the food processor.


Have a Super Bowl. . . of Chowder!

With the pending game between the New York Giants and the New England Patriots it only seems fair to have a little battle of the chowders as well.  So the folks at Food.com were nice enough to hook me up a time-tested recipe for each.  Enjoy!

New England Clam Chowder
Recipe Type: Soup
Author: Carla of Food.com
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 4
  • 2 ounces bacon fat
  • 2 ounces butter
  • 1 large onion , diced
  • 6 stalks celery , diced
  • 1 tablespoon garlic , minced
  • ½ shredded carrot (optional)
  • ½ cup flour
  • ½ cup instant mashed potatoes
  • 4 chef potatoes , peeled and chopped
  • 1 quart clam juice
  • 3 cups chopped clams
  • 1 ½ cups half-and-half
  • ¼ cup fresh parsley , chopped
  • 1 drop Tabasco sauce
  • ½ teaspoon celery salt
  • ½ teaspoon thyme
  • 1 bay leaf
  • 2 tablespoons chopped parsley (garnish)
  1. Melt butter and bacon fat in large pot.
  2. Sautee onion, celery garlic (and 1/2 cup shredded carrots, if using) until tender.
  3. Add seasonings (parsley, Tabasco, celery salt, thyme & bay).
  4. Add flour and instant mash potatoes.
  5. Turn off flame and stir until flour is no longer visible.
  6. Add the clam juice and stir.
  7. Turn flame back on to high and continue stirring (constantly) to avoid sticking.
  8. Bring to a boil.
  9. Add potatoes and stir.
  10. Cook for 15 minutes or until potatoes are tender.
  11. Add clams.
  12. Stir.
  13. Add cream.
  14. Stir.
  15. Simmer for 1/2 hour.
  16. Add salt and pepper, to taste.
  17. Serve garnished with fresh parsley and enjoy!

Tom’s Manhattan Clam Chowder
Recipe Type: Soup
Author: Dib’s at Food.com
Prep time: 10 mins
Cook time: 95 mins
Total time: 1 hour 45 mins
Serves: 10
  • ¼ cup olive oil
  • 3 garlic cloves , cut finely
  • ¼ cup fresh parsley , cut and chopped
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 onion , chopped
  • 2 (6 ½ ounce) cans minced clams (reserve juice)
  • 2 (6 ½ ounce) cans chopped clams (, reserve juice)
  • 1 (8 ounce) bottle clam juice
  • 2 (28 ounce) cans cooked tomatoes
  • 7 cups water
  • 2 bay leaves
  • 3 teaspoons Old Bay Seasoning
  • salt and pepper
  • 4 potatoes , peeled and cut into chunks
  1. In a large dutch oven over medium heat, add olive oil, garlic, parsley, basil, oregano and onion.
  2. Cook until garlic is light brown.
  3. Add minced and chopped clams with juice from cans and bottle of clam juice.
  4. Add tomatoes, water, bay leaves, Old Bay Seasoning, salt and pepper.
  5. Turn heat to low and continue cooking for 35 minutes.
  6. Add potatoes and continue to cook for 30 minutes.
  7. Serve hot.

Recipe: Buffalo Chicken Salad

I have a confession to make – I don’t like chicken salad.  In fact, I hate most chicken salad.  It’s odd, too, because I like all other compound salads like egg salad (my dear mother made the best ever.  EVER!), tabbouleh, tuna salad and potato salad in all it’s many incarnations.  But chicken salad is at best tolerable and usually unpalatable.  I especially detest those sweet chicken salads with fruit and nuts and sugar – that crap is more dessert than salad.

So I decided that since generations of cooks hadn’t done it I would just have to fix chicken salad.  Here’s a chicken salad that is perfect for your next tailgate or March Madness party.

Buffalo Chicken Salad
Recipe Type: Entree
Author: Stuart Reb Donald
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 4
  • 4 cups diced boiled chicken
  • 1 stalk celery, cut into 1/4-inch dice
  • 1 carrot, shredded
  • 2/3 cup mayonnaise
  • 1/3 cup Ranch or Bleu Cheese dressing
  • 2 TBL Frank’s Red Hot or other cayenne-based hot sauce
  1. Mix all ingredients thoroughly.
  2. Refrigerate at least two hours before serving.

Buffalo Chicken Salad


The leaves from your celery would make a great garnish for this chicken salad as would a few bleu cheese crumbles.

Serve as a wrap, on a leaf of lettuce or in a toasty baguette. Or just throw it in a bowl with a sleeve of saltines next to it.


ICA: Symon vs. Morimoto – Tailgate Showdown

Iron Chef America

Iron Chefs Morimoto and Symon travel to Hawaii for the first ever Iron Chef America tailgating showdown.  Because of the two-hour season (please make it the series) finale of RvG: Celebrity Showdown this special ICA will air on Saturday night.

Morimoto, Brown, SymonLike the Super Bowl, this will also serve as a rematch of the 2005 Battle: Asparagus between Morimoto and a not-yet Iron Chef Micheal Symon as well as the 2011 Christmas special Battle: Alton Brown’s Fruit Cake.  Both of the first two battles were won by Morimoto which is impressive considering Symon has only lost six of his 30 battles in Kitchen Stadium.

Iron Chef Symon hails from Cleveland, OH and is one big time Browns fan.  For those not in the know the Browns are like the Cubs of the NFL.  They were a power franchise. . . sixty years ago.  However, they’ve never even sniffed a Super Bowl save for one AFC championship game that they ultimately lost thanks one of the 47 last minute comebacks that put Denver QB John Elway into the Pro Football Hall of Fame.

Iron Chef Morimoto is from Japan.  This should be fun.  The judges for Battle: Wild Boar were Simon Majumdar, Sunny Anderson and Brandie Cazimero.  Be sure to hop over to Sunny’s blog for a behind the scenes look of tonight’s episode.

Check below for the outcome.

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Symon               Morimoto
Taste: 26                Taste: 25
Plating: 11              Plating: 13
Originality: 13        Originality: 12
Total: 52                Total: 48

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


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