Mary’s Quick Shrimp Etouffee

8/10/2019 – Mary made this etouffee easily and quickly like she did the gumbo a few days ago. It was GREAT. The Cajun Jewel Okra* fresh from our garden surely helped.


  • 1 12 oz. (large) can of Blue Runner Etouffee Base
  • 3 small bell peppers from our garden
  • 2 medium onions–about 2.5″ diameter
  • 2 large stalks of celery
  • Bacon grease and butter
  • 8 small tender pods of Cajun Jewel Okra from our garden
  • Khol’s Creole Seasoning
  • Andouille sausage (1.5?x6?) cubed. From Chris’s Cajun Speciality Meat Market in Metairie LA.
  • Shrimp, shelled

How she did it.

  1. Saute the trinity in bacon grease and butter in a castiron skillet only until slightly tender; i.e. still crunchy.
  2. Add creole seasoning and stir to blend it in.
  3. Add can of base, andouille, and okra and simmer for maybe 30 minutes
  4. Add shrimp

Served beside long-grain white rice cooked with some of the broth from the gumbo to flavor it.

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