Shrimp Etouffee recipe at Nola Cuisine

I shared my recipe for a classic Shrimp étouffée, starting with a homemade shrimp stock from the shells and a blonde roux, then layering in the trinity of onion, celery, and bell pepper. The aromas that fill the kitchen as it simmers—garlic, thyme, tomatoes, and a hint of hot sauce—carry a deep nostalgia for me, taking me right back to walking through the streets of New Orleans where those same smells drift out of kitchens and corner restaurants. Finished with shrimp, green onions, and parsley, and ladled over Creole-boiled rice, it’s a dish that not only satisfies the appetite but stirs the soul with memories.

Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!