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Shrimp Etouffee Pistolette

Shrimp Etouffee Pistolette: A Feast of Mediterranean Flavors

Shrimp Etouffee Pistolette offers a unique flavor inspired by the rich culinary culture of south Louisiana. This exquisite recipe promises a taste experience where fresh shrimp comes together with a touch of creole and aromatic spices dance.

The term “Shrimp Etouffee” is derived from the French word “étouffée”, which means, in short, fried or roasted, and originates from the blend of paprika, onion, pepper and spices that define this delicious dish.

Shrimp Etouffee Pistolette is a culinary feast where this special shrimp mixture is stuffed into lightly warmed pistolette breads.

This delicious shrimp sauce is a masterpiece inspired by creole cuisine. The intense flavor of the etouffee, the freshness of the vegetables and the unique touch of the spices make Shrimp Etouffee Pistolette much more than just a sandwich.

Perfect especially for seafood lovers, this delicious recipe brings the refreshing breeze of the Mediterranean to your table and takes you on a taste journey.

Shrimp Etouffee Pistolette

Recipe by Amelia Windley


Prep time


Cooking time






  • Shrimp Étouffée

  • 450 grams of cleaned shrimp

  • 1/2 cup butter

  • 1/2 cup flour

  • 1 onion, chopped

  • 1 green pepper, chopped

  • 2 stalks of celery, chopped

  • 3 cloves of garlic, chopped

  • 1 tbsp tomato paste

  • 2 cups chicken or sea broth

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp paprika

  • 1/2 tsp fresh thyme (optional)

  • 1/2 tsp fresh basil (optional)

  • Pistolette Bread

  • 4 pistolette breads (or small French breads)


  • For the Shrimp Étouffée, melt the butter in a medium saucepan. Add the flour and cook over low heat, stirring until it turns brown.
  • Add the chopped onion, pepper, celery and garlic. Stir-fry until the vegetables soften.
  • Add the shrimps and sauté, stirring. Cook until the shrimps turn pink.
  • Add the tomato paste and stir.
  • Add the chicken or sea water, salt, pepper, paprika, fresh oregano and fresh basil. Bring the mixture to a simmer and then cook over low heat for 15-20 minutes.
  • In the meantime, heat the pistolette bread in the oven until warm.
  • Fill the prepared Shrimp Étouffée into the hot pistolette breads.
  • Serve hot and enjoy!


  • For Shrimp Etouffee to be successful, it is important to use fresh shrimp. The shrimp should be shelled and deveined. Also, if possible, fresh prawns from a local fishmonger or from a reliable source should be preferred.
  • Etouffee sauce contains a roux (a mixture of flour and butter). It is important that this mixture is golden in color and lightly browned. At the same time, when adding chicken or seawater, care should be taken to ensure that the mixture has a smooth consistency.
  • Spices create the characteristic flavor of Shrimp Etouffee. Adjust to your taste when adding salt, pepper, paprika and other spices. Also, the addition of fresh herbs (such as oregano, basil) can enrich the flavor.
  • Heating the pistolette breads slightly allows them to be better absorbed into the Shrimp Etouffee. By warming the bread in the oven or in a pan, you can add an extra layer of flavor before serving.
  • Serve the Shrimp Etouffee Pistolette warm. The shrimp sauce gains flavor as it warms and rests. You can also add visual appeal by garnishing with fresh chopped greens or lemon wedges.
  • By following these tricks, you can make your Shrimp Etouffee Pistolette recipe more delicious and original. Happy cooking and bon appetit!

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