I swear I have turned into a southern girl. 3.5 years in Texas will do that to you I guess. With my Dad visiting me for Christmas, I wanted to enjoy a dinner that was out of the ordinary for us. Especially since I have never spent a Christmas away from Detroit and my family, I thought a change in routine was pretty fitting. I was originally craving the popular creole dish, gumbo. However, I decided to go with something that is slightly less complicated…shrimp étouffée. The recipe is from America’s beloved Joy of Cooking cookbook. A perfect meal to make for New Year’s Day!

Shrimp Etouffée


2 lb. medium to large shrimp, peeled and de-veined
1 tsp. paprika
tsp. dried thyme
1 tsp. salt
½ tsp. ground black pepper
½ tsp. dried basil
¼ tsp. ground red pepper
3 Tbsp. vegetable oil
3 Tbsp. flour
1 cup chopped onions
½ cup chopped celery
¼ cup chopped red bell peppers
¼ cup chopped green bell peppers
¼ cup chopped andouille sausage
2 Tbsp. chopped garlic
¼ tsp. dried sage, crumbled
2 cups chicken stock
2 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
¼ tsp. hot red pepper sauce, or to taste
½ cup finely chopped scallions
¼ cup chopped fresh parsley


1. Toss the shrimp with the paprika, 1 teaspoon of thyme, salt, ground black pepper, basil, and ground red pepper. Set aside.

2. In a large, flat-bottomed pot or skillet, stir the vegetable oil and flour together over medium heat. Cook, stirring constantly, until the roux is almost as dark as milk chocolate, about 20 minutes.

3. Add the chopped onions, celery, red and green bell peppers, and andouille sausage. Cook, stirring, until the vegetables are golden brown, 5 to 6 minutes. The roux will continue to darken to a deep chocolate color.

4. Add the chopped garlic, sage, and ¼ teaspoon of thyme. Stir well and cook for 1 minute more.

5. Stir in the chicken stock, tomato paste, Worcestershire sauce, and hot red pepper sauce. Stirring constantly, bring the sauce to a simmer.


7. Add the spice-coated shrimp or crawfish to the skillet and bring the liquid back to a simmer. Reduce the heat so the sauce bubbles gently. Cover and cook until the shrimp are just firm and pink, and are curled, about 10 minutes.

8. Garnish with chopped scallions and parsley before serving over white rice.


I tried filming myself for the first time because I want to start doing webisodes in 2014. However, my camera kept dying and the quality is terrible so here is a little snapshot of what could have been a great first episode!



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