Recipe: Habanero Poppers


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.


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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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