Just in time for the Crawfish & Catfish Festival, the Original Po Boy’s restaurant in Sacramento shared this recipe for Shrimp Etoufee.

Crawfish & Catfish Festival
Sept. 8 & 9
Rio Ramaza Marina
10000 Garden Highway

Shrimp Ettoufee


The Holy Trinity(Bell Peppers, Celery and Onions)
1/2 cup of Bell Peppers
1/2 cup of Celery
1/2 cup of Onions
4 Tablespoons of Olive Oil
2 Tablespoons of Granulated Garlic
1 Tablespoon of Cayenne Pepper
1/4 cup of Corn Starch
1/4 cup of Paprika
2 Tablespoons of Oregano
1 Tablespoon of Parsley
1/2 lb of Shrimp
3 cups of Cold Water


Take olive oil and heat in a skillet, add the holy trinity, the bell peppers, celery and onions and saute’ for 15 minutes. Add all the seasonings, granulated garlic, cayenne pepper, paprika, oregano and the parsley. whisk it together until it becomes a paste. Mix the water and corn starch together and whisk thoroughly, slowly add to the paste and whisk to a soup like consistency. Last add the shrimp and bring to a boil/simmer. Service over a bed of rice.

Original Po Boy’s
3119 Broadway


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