Online Recipe Book

Etouffee 1 (Tony's)

Louisiana's Original Creole Seafood Recipes by Tony Chachere (1982, p17)
2 servings
Prep info
15 min prep + 40 minute cook
Prep time
Not set
Cook time
55 minutes
Time required
55 minutes
Oven preheat
Mains - Misc
Cachere Creole


  • 57 g butter (4 T)
  • 1/2 T paprika
  • 1/2 c chopped onion
  • 1/4 c chopped bell pepper
  • 1 cloves minced garlic
  • 1 c shrimp stock
  • 1/2 T Worcestershire sauce
  • 1/2 lb peeled seafood (shrimp, crawfish, etc)
  • Slap Ya Mama seasoning (to taste)
  • 1 T Corn Starch / Corn Flour
  • water (as needed)
  • 1 c rice
  • 1 T chopped green onion (for garnish)
  • 1 T chopped flat leaf parsley (for garnish)


1. Season the peeled shrimp or crawfish with Slap Ya Mama seasoning; leave to absorb the flavour.

2. Melt butter in an aluminium or steel pot, add paprika. 

3. For raw seafood: cook seafood til mostly done; remove with slotted spoon.

4. Add the onions, bell pepper, and garlic; saute until the bell pepper starts to soften (about 10 minutes). Remove with slotted spoon.

5. Add flour, and make a dark roux, stirring constantly.

6. Add the Worcestershire sauce and shrimp stock, bring to the boil and reduce to a simmer. Add back the seafood and vegetables and stir in; simmer for 40 minutes.

7. For cooked seafood: Add seafood with the vegetables; stir; simmer for 40 minutes.

8. While the sauce is cooking, cook the rice.

9. Prepare a corn starch slurry and slowly add to the sauce if needed to thicken.

10. Serve on top of the rice; garnish with green onion and parsley.


SJ Note 16 April 2010: O lordy this is good!  Tony has done it again!  The long cook time of the seafood seemed a bit odd, but it works - we used shrimp, crawfish, and langustines (aka scampi, or Norway lobsters).  My fishmonger only had them today as pre-cooked, so we altered Tony's recipe a bit to account for that.  If you start with raw seafood, cook it in the butter/paprika mixture, then remove it and continue with cooking the bell pepper, etc, as written. Good eats!