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Shrimp Étouffée Recipe

Louisiana etouffeeÉtouffée (pronounced ay-TOO-fey) is a Cajun/Creole stew made with vegetables and seafood that’s served over rice.  It’s a delicious and hearty dish that’s perfect for warming up a cold fall or winter day. RFT’s Ski & Dive Editor, Yvette Cardozo, brought us this fabulous recipe for this spicy Cajun stew from the cooks at Forest Restaurant in Franklin, Louisiana.

Be sure to check out Yvette’s story on Louisiana’s natural wonders, “Lake Charles, LA: Birds and So Much More” and her story “SW Louisiana’s Cajun food.”

Recipe courtesy of Al Kuhlman, Forest Restaurant, Franklin, LA

Makes 4 Servings


Butter Roux (butter/flour mix)

Cajun etoufee 2

Seems like everyone in the Gulf region has their own recipe for etouffee. Photo Bobbie Hasselbring.

1 stick of butter (4 oz) NOT margarine

4-5 oz white flour

Melt butter, stir in flour until dissolved


lbs (35-40 count) peeled, washed, deveined shrimp

4 oz cooking oil

1 Tbs chicken bouillon

16 oz hot water

1 oz of favorite seasoning blend (salt, pepper, other spices)

1 lb finely diced white onions

12 oz diced bell peppers

12 oz diced celery (optional)

sprig parsley (optional)


Saute the vegetables in 4 oz cooking oil until limp.

In heavy sauce pan, put sauteed vegetables and shrimp and cook 10-12 minutes.

Add 16 oz hot water, tablespoon of chicken bouillon and seasoning blend.

Cook another 10 minutes.

Add butter roux to thicken, a little at a time until sauce reaches desired thickness (not pasty thick but not runny).

Serve over hot steamed white or brown rice with diced parsley (optional) for garnish.

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Yvette Cardozo, RFT Ski & Dive Editor

Yvette Cardozo from the Seattle, Washington area, likes to visit interesting places and learn about interesting cultures and, if a tasty local dish is involved, so much the better. She’s eaten everything from gourmet food at the world’s finest restaurants to native food in Asia, the arctic, and all kinds of places in between.Yvette recalls being in Antarctica and going out on the land with Inuit elders in arctic Canada , then bagging a caribou. They dragged it back to camp and ate it on the spot raw. She quips, “Hey, if you like steak tartare….”Yvette, who is a veteran skier and diver, is RFT’s Ski & Dive Editor.