Ingredients:
4 ounces butter
1/2 cup all-purpose flour
1 onion, 1/4″ dice
1 1/2 rib celery, 1/4″ dice
1/2 red bell pepper, 1/4″ dice
1/2 teaspoon cayenne pepper
2 lg cloves garlic, minced
3 tablespoons Cajunville seasoning or other Cajun seasoning
2 pounds large Gulf shrimp, peeled
6 cups shrimp stock* or chicken stock
1-2 teaspoon Worcestershire
1 tablespoon Crystal’s hot sauce (or your favorite)
1 bunch green onion, sliced
*If shrimp have shells, boil shells for broth
Directions:
Season with shrimp with 1 Tbl Cajunville seasoning, set aside
Melt butter. Add flour and make roux
Add onion, celery, green pepper
Smother for 5 minutes on medium heat, stirring often.
Add garlic, saute for about 1 minute
Stir in shrimp stock, bring to boil and turn to simmer
Add cayenne, Cajunville seasoning, Worcestershire and Crystal Hot Sauce
Add shrimp, cook about 3 minutes until pink
Taste and adjust seasoning
Serve over rice and garnish with green onions
Enjoy!
New Orleans BBQ Shrimp does not have BBQ sauce or anything related to BBQ. In fact, no one is sure how the name came about. What is sure, the original BBQ Shrimp was developed at 
While traveling we are not always able to buy fresh fish and we had been fresh fish deprived for a while. Heading back to south Mississippi, we knew fresh fish was waiting. Laurie enjoys fish en papillote and had not had it for some time. John’s creative juices started flowing and below is the result.
Calorie overload during Mardi Gras – yes that was us. So, we were ready for some down home cooking. What better than Shrimp Etouffee – simple, easy, good Cajun cooking. We even made it easier by using dry roux. That is not always our method, but Mardi Gras wore us out; we needed easy.
