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Shrimp Etouffee

Paula Deen
  • minutes
  • Serves 15

INGREDIENTS

1 8 ounce can

Clam, juice

1 cup

Celery

3 cloves

Garlic

1/2 cup

Green bell pepper

1/2 cup

Parsley, fresh

1 14.5 ounce can

Tomatoes

1 cup

Yellow onion

2 dashes

Paula deen hot sauce

1

Optional rice

1/2 tsp

Black pepper

1 tsp

Cajun seasoning

1/2 tsp

More if desired cayenne pepper

1/2 cup

Plus extra flour

1

Salt

1/2 tsp

White pepper

1/2 cup

Oil

1/2 stick

Butter

1/2 cup

Minced, plus extra for garnish green onions

2

lbs Small or medium peeled and deveined (recommended: (31/35 size count) shrimp