Son of a gun you are gonna have big fun on the Bayou with this one, Sha’! This would have to be one of the sister’s signature recipes, right here. We love to sling this dish to all of our friends, especially during the SEC football games. Hint, hint The Almighty LSU Tigers that is. This recipe is just what the doc ordered when you are feeling blue or just need to add a little spring to your step. Don’t be dumb go on and get you some… Make sure you have plenty of rice and French bread with this dish. It’s also wonderful served on grits.

Shrimp Etouffee


3 tablespoons extra virgin olive oil
1 8 ounce can shrimp
Shrimp shells
1 onion, quartered
2 stalks celery, cut into big chunks
2 sprigs fresh thyme
1 bay leaf
3 cups water
1 stick butter
½ cup all purpose flour
3 cups onions, chopped
1 cup bell pepper, chopped
2 ½ cups celery, chopped
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes with chilies
3 bay leaves
Salt to taste
Cayenne pepper, to taste (may omit if you don’t like it real spicy)
Cajun Seasoning to taste
3 cups shrimp stock
2 ½ pounds medium shrimp, peeled and deveined
¼ cup chopped parsley leaves

Heat 3 tablespoons olive oil in a large pot over medium heat. Add shrimp shells, can shrimp with juice, onions, celery, 2 sprigs thyme and bay leaf. Cook, stirring often, until the shells are pink and the vegetables are soft, about 10 minutes. Add 3 cups of water and simmer for 30-45 minutes. Strain and reserve the stock. In a large Dutch oven melt butter. Slowly add flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, about 8 – 10 minutes. Watch closely and do not burn the roux. Add onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for about 10 – 15 minutes or until the vegetables are tender. Add the tomatoes with chilies to the pot and season with the bay leaves, salt, cayenne and Cajun seasonings. Cook for 3 minutes and then whisk in the shrimp stock. Bring the mixture to a boil and reduce to a simmer. Cook the etouffee, for 40 – 45 minutes, stirring occasionally. Turn heat off and remove bay leaves. Season the shrimp with Cajun Seasoning and then fold shrimp into etoufee and cook until shrimp are done. Add parsley and add seasoning if necessary. Serve on a bed of rice.