Cajun or Creole, what's the difference? Well they're both cuisines in Louisiana, but the difference can be found by the addition of tomato. This étouffée is best served with warm crusty bread to sop up the sauce. I do use tomato powder, but feel free to use tomato paste if your spice cabinet doesn't include this incredible staple. Serve over hot cooked rice.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter in a large, heavy skillet. Stir in flour; cook and stir over low heat until the color of caramel, about 20 minutes. Add celery, green pepper, and onion; stir until coated. Add stock, water, tomato powder, Cajun seasoning, black pepper, cayenne, and bay leaf. Bring to a boil.

  • Reduce heat; cover and simmer sauce, stirring occasionally, for 30 minutes. Discard bay leaf. Add shrimp and cook until heated through, about 5 minutes.

Nutrition Facts

242.9 calories; protein 21.3g 43% DV; carbohydrates 9.6g 3% DV; fat 13.1g 20% DV; cholesterol 203.8mg 68% DV; sodium 729.5mg 29% DV. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
Had to make our own seafood stock because no one carried it. Found another recipe for that. Added all other ingredients and the dish turned out wonderful. Definitely a keeper. Read More