Shrimp Etouffee – A Special Guest Post from Kim at Rustic Garden Bistro

A ripe garden bell pepper from the RGB garden… perfect for dinner.

I am sooo excited to have this blog post today from Kim at Rustic Garden Bistro!  As you might remember from last week, this crazy gal beyond generous person offered to send Meyer Lemons all over the country from her own backyard!  Needless to say, if you announce something like this on Twitter…you give everything away and now have no more Meyer Lemons! :(

Those of us who were they very lucky recipients of these precious packages made such things as Preserved Meter Lemons, Meyer Lemon Curd (Smith Bites) and Frozen Meyer Lemon Curd Yogurt (Healthy Green Kitchen).  These are just a few of the delightful things that were made by those of us that Kim shipped lemons to.

Kim is one of the first people that I met when I first started blogging.  We connected before Camp Blogaway (a food blogger’s camp that took place in the San Bernadino Mountains in Southern California last May). She is one of several friends that I have stayed in touch with and I really appreciate her friendship.  We can’t wait until she and Barry come to the East Coast and bring some of their Meyer Lemons, herbs and wine to visit with us!

Speaking of herbs…Kim is offering some of her beautiful homegrown herbs for this special guest post!  She truly is amazing and if you haven’t visited her blog, I hope you will check out her garden and their approach to eating fresh, beautiful and healthy food at Rustic Garden Bistro.  Their recipe for Shrimp Ettouffe looks phenomenal and I can’t wait to try it!!


Good day, friends! I’m Kim from Rustic Garden Bistro… filling in for Gwen today since she’s busy blogateering at Food Blog South. You may recognize the RGB as the crazy kiddos who recently gifted the blogosphere with boxes and boxes… and boxes of Meyer lemons… because we were growing too many.

Gwen and I formally met at Camp Blogaway last spring. We instantly bonded over a few bottles of wine (snuck into camp by yours truly), traded travel stories and promised to stay in touch. Good news – we’ve been chummy ever since!

If you’re unfamiliar with the RGB, our blog is similar to Bunkycooks: we’re both fans of fresh, local food. We enjoy our communities and travel when we can. And in our worlds, it’s always “5 o-clock somewhere.” On Wednesdays, the RGB showcases garden edibles. Later in the week, we write about what we’re making, which usually highlights the same garden edible. And on Sundays, we send shout-outs to our community (restaurants, bloggers, chefs, etc.).

Today, with the help of Emeril Lagasse, we’re offering our adaptation of a shrimp etouffée; perfectly fitting since its origins are between Bunkycooks in Georgia and the RGB in Southern California. As an aside, it also helped to have some green bell peppers, oregano, parsley and thyme in the garden. Spicy, bold and rustic, I hope it’s one both Bunkycooks readers and RGB readers can enjoy.

A few notes and recommendations: Buy shrimp with the shells attached; save the shells to make stock. At the RGB, we actually reserve in the freezer both shrimp and lobster shells from other recipes. Also, we realize that a true etouffée smothers the shrimp into the stew; but for presentation purposes, we didn’t do that below. We also elected to cut up the shrimp in order to coat it with as much of the seasonings as possible. Bam!


At the RGB, there’s always something to give away. While we’re almost out of Meyer lemons, we do have plenty of herbs. At the moment, we’re drying oregano, parsley and thyme; would anyone care for some? Tell us: what would you do if you were gifted some jars? Leave us your response, and when Gwen gets back, she’ll pick one of you for me to send a box to!


Extra Entries:
Here are some additional ways that you can enter.

1. Follow @bunkycooks and @RGBistro on Twitter. Leave a comment here indicating that you are now a follower. If you are already a follower, you can leave a comment saying you are.

2.. Become a fan of RGBistro on Facebook. Leave a comment here indicating you are now a fan. If you are already a fan, you can leave a comment saying you are.

3. Become a fan of Bunkycooks on Facebook.  Leave a comment here indicating you are now a fan. If you are already a fan, you can leave a comment saying you are.

4.  Tweet about this giveaway and comment that you have tweeted.

*** Please be sure to leave separate comments as they are easier to count! Thank you!

I will be using to pick the winner.

This giveaway ends at 5 pm EST on Monday, January 24th.

I will notify the winner by email. Please get back to me with your shipping information within 48 hours.

Good luck and enjoy the recipe!


Shrimp Etouffée

Nutrition content per serving: 278 calories, 22g carbs, 25g protein, 10g fat, 2.5g fiber
Cost per serving: $1.76- $2.27
Source: Emeril Lagasse via The Food Network. Contextually modified as noted by the Rustic Garden Bistro.
Serves 5.


3-4 tablespoons vegetable oil (recommended by Cajun chef Paul Prudhomme) or unsalted butter (what the RGB uses)
¼ cup all-purpose flour
2 cups chopped brown onions (1 large onion)
1 cup chopped green bell pepper (1 whole pepper)
1 cup chopped celery (about 3 stalks)
2 tablespoons 3 whole garlic cloves, minced
Optional: ½ 14.4-ounce can 8 ounces diced tomatoes
1 bay leaf
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
1 tablespoon Essence, recipe follows
2 cups 1 quart shrimp stock, recipe follows
1 pound medium shrimp (21 to 25 count per pound), peeled and deveined shells-on and deveined
2 tablespoons chopped parsley leaves
Steamed white rice, for serving
¼-½ cup thinly sliced green onion tops, for garnish

For Essence:
2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

For Stock:
2 tablespoons olive oil
1 cup coarsely chopped yellow onions
½ cup coarsely chopped celery
½ cup coarsely chopped carrots
1 pound (about 1 quart) shrimp shells and heads 1 ½ pounds cooked shrimp shells and lobster shells
3 smashed garlic cloves
1 bay leaf
2 teaspoon black peppercorns
1 teaspoon dried thyme
2 teaspoons salt


Shrimp Stock:
Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes. Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Sweat the onions, celery and carrots in the oil until softened. Add remaining ingredients, then fill with cold water until fully immersed. Bring to boil.

Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.

Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.

Spice Mix:
Combine all ingredients thoroughly.

In a 2-quart saucepan, gently simmer 1 quart shrimp stock.

Melt the vegetable oil or butter in a large Dutch oven set over medium heat. Add the flour and stir continuously with a balloon whisk to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. As the roux bubbles, slowly ladle in ¼ cup of stock at a time (up to 1 cup stock total) to keep the the roux spread across the bottom of the pan.

Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often with a wooden spoon, for 10 minutes. If using, add the tomatoes to the pot, and season with the bay leaf, salt, cayenne, and ½ tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.

Bring the mixture to a boil, then reduce to a simmer. Cook the etouffée, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Peel and chop shrimp. Save shells. Toss shrimp in remaining ½ tablespoon of Essence. In a 10” nonstick skillet, melt 1 tablespoon of butter over medium heat and sauté shrimp until pink, about 1 minute.

Just before serving, add the chopped parsley to the stew and stir to combine.

Serve stew, then shrimp immediately over steamed white rice and garnish with sliced green onion tops.

39 Responses to “Shrimp Etouffee – A Special Guest Post from Kim at Rustic Garden Bistro”

  1. 1

    Colleen @ The Taste Place — January 20, 2011 @ 12:17 am

    I can personally vouch for the awesomeness of this recipe! Kim and Barry served it to my husband and TTP co-blogger Jeff for dinner at the RGB this past Sunday evening. It, along with the rest of the menu, was absolutely delicious. Thank you again, Kim!

    • Kim replied: — January 20th, 2011 @ 11:00 am

      Jeff and Colleen: So happy you guys enjoyed it!!!!


  2. 2

    Sommer@ASpicyPerspective — January 20, 2011 @ 1:27 am

    The etouffee looks sensational!

    …and my a new RBbistro twitter follower.

  3. 3

    Candy — January 20, 2011 @ 8:24 am

    Follower of both @bunkycooks and RGBistro. (this recipe will be my dinner tonight!)

  4. 4

    Candy — January 20, 2011 @ 8:25 am

    Fan on FB of Bunkycooks for a long time!

  5. 5

    Candy — January 20, 2011 @ 8:26 am

    New fan on FB of Rustic Garden Bistro. Wonderful recipes!

  6. 6

    The Mom Chef — January 20, 2011 @ 8:36 am

    Hi RGB. Thanks for guesting on this wonderful blog. I always love finding new stuff to read. Thanks to for the Shrimp Etouffée recipe. It looks fantastic and I love the idea of cutting the shrimp up so there’s more sauce coverage!

  7. 7

    The Mom Chef — January 20, 2011 @ 8:37 am

    I already follow Ms. Bunky and would even without giveaways!

  8. 8

    The Mom Chef — January 20, 2011 @ 8:38 am

    I also am already friends with Ms. Bunky on facebook. Life is good.

  9. 9

    Suzanne — January 20, 2011 @ 9:11 am

    I love the beautiful photos and recipe. I’m originally from Southern California and my family still lives there. I love all the produce you can grow year round there. My dad grows citrus, and avocados love it when he send me a box! I am a friend and follower of Gwen on Twitter and FB. Enjoyed your post :)

  10. 10

    Nive — January 20, 2011 @ 12:17 pm

    I can use a jar of oregano for my homemade pizza…Thanks for this great givaway…

  11. 11

    Nive — January 20, 2011 @ 12:18 pm

    I like RG bistro on FB…

  12. 12

    Drick — January 20, 2011 @ 12:46 pm

    I can see why you two bonded so well, so much interest in similarities – sounds like a great etouffee, I make mine a bit different but hey, like most folks along the coast, we normally do not even use recipes….

  13. 13

    Jackie Watson — January 20, 2011 @ 1:57 pm

    I would use herbs to make some alfredo and some veggie lasagna for starters!

  14. 14

    Jackie Watson — January 20, 2011 @ 1:58 pm

    I follow Bunky on FB

  15. 15

    Cristina — January 20, 2011 @ 2:01 pm

    Hi Kim: Just took a peek at your lovely blog. You’re such a sweet and generous person to share all your lemons and herbs! 😉 Do you have a post on how you’re drying your herbs? Just curious as that’s something I need to do too. I was at Campblogaway last year and sorry we didn’t meet.

    Thanks Gwen for a great guest post…can’t wait to read what you’re up to out there!

    • Kim replied: — January 20th, 2011 @ 6:20 pm

      Hey Cristina! I don’t have a post on how I’m drying my herbs… but it’s a good suggestion. Actually, maybe it’s too simple to make a post – all I do is snip the branches and let them sit in a brown paper bag for 3 weeks. Then I slide off the leaves from the stems, discard stems, and jar the leaves whole. :) They taste better when the leaves are broken up right before you’re using them.

      Bummer not to have met you, too! I was the camper who missed Friday and half of Saturday due to work… so I didn’t get a chance to meet everyone. :(


  16. 16

    Jane — January 20, 2011 @ 5:38 pm

    Hi Kim & Gwen,
    I am newer to Twitter and Kim was one of the first people I followed! Now thanks to RGB & Kim, I have found Bunkycooks and Gwen. I feel connected to you both having lived in California and now Atlanta and of course, the food, wine, travel and gardening passion! I hope to meet you both soon, maybe at a future blogger conference.
    I do miss my year round herb garden here in Atlanta. Somehow, my sage made it thru the recent snow and ice here. Parsley and thyme I use daily, tonight in my Paella.
    I look forward to many more of your wonderful posts.

    • Kim replied: — January 21st, 2011 @ 6:17 pm

      Hi Jane,

      Isn’t it great finding blogs that are right up your alley?! That’s what Gwen’s is for me.

      Hope to meet you at a blogging event soon, too! Have a great weekend,


  17. 17

    Denise@There's a Newf in My Soup! — January 20, 2011 @ 7:42 pm

    I’m a fan, a big fan, of both of your blogs. Just became an “official fan” on FB of RGB, although you know I can’t keep track of all this FB/Twitter stuff. Thinking about a trip to New Orleans next month for a visit to John Besh and/or Emeril restaurants – we love, love, love this type of food! Wanna meet us there??? (John has to go for a conference and I might tag along for the food and drinking part)

    • Kim replied: — January 21st, 2011 @ 6:16 pm

      Denise –

      Seriously?! Which weekend? We were thinking of doing a weekend trip in March or April. Maybe we’ll bump it up. :)


      • bunkycooks replied: — January 23rd, 2011 @ 9:47 am

        We may tag along, too! Wouldn’t that be a fun time!!!

  18. 18

    Becky — January 20, 2011 @ 8:16 pm

    My husband loves shrimp etoufee, but we have never made it at home. Thanks for the recipe. We’ll be trying it. We have made our own shrimp stock, though for some pasta dishes.

  19. 19

    Becky — January 20, 2011 @ 8:17 pm

    I’m a fan of Bunkycooks on FB.

  20. 20

    Becky — January 20, 2011 @ 8:18 pm

    I also follow bunckycooks!

  21. 21

    Nan@tastingoutloud — January 21, 2011 @ 8:59 am

    follow @bunckycooks. Regardless, this etoufee looks so darn good!

  22. 22

    Angela — January 21, 2011 @ 5:03 pm

    I would love some of the wonderful herbs to use in my cooking. Maybe it will inspire me to dry some of mine next year. Thanks!

  23. 23

    Priscilla - She's Cookin' — January 21, 2011 @ 10:09 pm

    Hi Kim! So happy to see you here on BunkyCooks spreading more of your lemons, herbs, and joyfulness! I was just in Orange scouring the antique stores and came across a vintage Times Picayune Creole Cookbook and it got me craving some New Orleans fare. Now, I absolutely have to make some gumbo, jambalaya or your scrumptious Shrimp Etoufée.

  24. 24

    Monet — January 22, 2011 @ 12:05 am

    This shrimp etouffee looks delicious! Thank you for sharing it with us, Kim. You have blessed so many people with your words, your recipes and your lovely lemons and herbs!. I hope you both have a wonderful weekend…enjoy yourself and eat well!

  25. 25

    Chef Dennis — January 22, 2011 @ 10:49 pm

    what a wonderful guest post, and such a delicious etoufee!! I am already a fan of Gwen on twitter and fb, and now of Kim too!!
    Thanks so much for such a wonderful give away!

  26. 26

    Quyen - Kitchen Runway — January 23, 2011 @ 1:15 pm

    Oh….I would definitely make a pasta dish with those herbs. Thank you for sharing your recipe and the abundance of your garden with us!

  27. 27

    Cathy B — January 23, 2011 @ 5:06 pm

    reading all the recipes I took a look at my watch and realized i hadn’t eaten yet and it was 230pm! So i ran in the kitchen & made a quick Asian style chicken soup. Chicken tenderloins, organic carrots, vidalia onions, 4 cloves garlic, Asian Rice Noodles, and spices of oregano, thyme, nutmeg, trocamare herbal salt, and a TB of virgin coconut oil. Delish!
    So I would use the herbs for things like that… on the spur of the moment dishes… I also want to start trying some savory sweet muffin recipes, and use them in those.
    Am sooooo so sad I missed the Meyer Lemon giveaway!…I LOVE anything with Meyer Lemons… they are a gift from Heaven!
    Cathy B
    pbprojecthope at yahoo dot com

  28. 28

    Cathy B — January 23, 2011 @ 5:07 pm

    follow RGBistro on FB..

    Cathy B
    pbprojecthope at yahoo dot com

  29. 29

    Cathy B — January 23, 2011 @ 5:14 pm

    follow Bunnycooks on FB…

    Cathy B
    pbprojecthope at yahoo dot com

  30. 30

    Cathy B — January 23, 2011 @ 5:15 pm

    follow RGBistro on twitter.

    Cathy B
    pbprojecthope at yahoo dot com

  31. 31

    denise @ bread expectations — January 23, 2011 @ 10:09 pm

    Hi Kim – that looks gorgeous and I agree about the shell on shrimp – great stock ingredient!!! My freezer is kinda scary with bags of frozen bones and shells LOL

    Thank you Gwen for a lovely guest post :)

  32. 32

    Nancy@acommunaltable — January 24, 2011 @ 1:38 am

    I knew there was a reason I was saving all those shrimp and lobster shells.. Shrimp Etouffee here I come!! Gorgeous photos and excellent instructions!!!

  33. 33

    fat tuesday :: etouffée | Wagshal's Blog — February 17, 2015 @ 9:01 am

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