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New Orleans Inspired Shrimp Fricassee

  • Author: Dianna Muscari
  • Yield: 4 to 6 servings 1x


  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1/4 cup flour
  • 1 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1/2 canned diced tomatoes
  • 1 cup sliced white mushrooms
  • 23 cloves garlic (minced or grated)
  • 1 quart vegetable stock {or chicken stock}
  • 1/2 cup white wine
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • About 1/2 teaspoon salt {more or less (depending on how salty your stock is})
  • Cracked black pepper to taste
  • 1 pound raw shrimp (peeled and deveined {tails removed if preferred})


  1. Heat butter and olive oil in a large, deep saucepan over medium heat until melted. Sprinkle flour over the butter and whisk until smooth. Continue to cook, whisking often, until the mixture has turned a golden tan color {a blond roux}.
  2. Stir in onion, carrot, celery and tomatoes and cook for about 5 minutes. The mixture will thicken and become pasty.
  3. Add vegetable stock a little at a time while whisking to avoid lumps, then whisk in wine and add bay leaves and thyme. Add salt and pepper to taste.
  4. Bring to a bubble and allow to simmer for about 20 minutes, stirring/scraping the bottom of the pan every so often, until the liquid has reduced and the sauce has thickened quite a bit.
  5. Add the raw shrimp to the pan and cook for about 5 minutes, until opaque and cooked through.
  6. Serve over {or with a scoop of} rice.


Adapted from a recipe by Jay Ducote found in Louisiana Cookin’ Magazine

  • Category: Main
  • Cuisine: Cajun-inspired
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