Welcome to my blog! This website is long overdue, but better late then never. I want to share with you My Famous Shrimp Étouffée Recipe that landed me into the MasterChef Kitchen. I am sharing this recipe because this is my absolute favorite thing to cook, eat, and share with family and friends. When I was cooking my étouffée, in that old dusty warehouse for audition day episode 1, everything was perfect! I was cooking my ass off! My shrimp étouffée was delicious. When I walked into the “Lion’s Den” with Gordon Ramsay, Joe Bastianich, and Graham Elliott I had all the confidence in the world. It was like they were guests in my house. I overwhelmed the judges with confidence, charm, and delicious food.


Here’s the recipe. Try it! Share it! Tell me what you think about it!


1 lb shrimp (med or large) peeled and deveined

1/2 red bell pepper diced

1/2 yellow bell pepper diced

I/2 small yellow onion diced

3-4 stalks of celery chopped

3-4 cloves of garlic minced

1 jalapeño diced

1 stick butter

1/4c a/p flour

1/4c dry white wine like chardonnay

1 qt seafood or chicken stock

Sea salt

Black pepper

Cayenne pepper


Italian season (herb blend)

Big pinch cilantro chopped


1c jasmine rice

2c water


Season shrimp with salt, black pepper, cayenne pepper, paprika, and Italian season to taste and set aside.


Melt butter in a large sauté pan (approximately 5 qt). Sauté all pepper, onions, celery, and jalapeño until soft and onions are slightly translucent (about 3-5 mins).


Add garlic and sauté for 30 seconds. Sprinkle in flour and stir WITH A WOODEN SPOON for form and cook a roux. Continuously stir roux until the flour is cooked out and it reaches a caramel or peanut butter color about 10-15 mins. Deglaze with wine and stir in to smooth out roux. Add the stock 1 cup at a time and stir in to your Étouffée sauce. Once all the stock is fully incorporated reduce your heat to simmer and allow your sauce to cook for 15 to 20 minutes. Add your shrimp and cilantro and cook for another 5 minutes or until your shrimp are cooked perfectly.


Serve with steamed rice and buttery garlic bread and enjoy!!!

Also try with fried shrimp too!


  1. Frankiettia Griffin says:

    Hi Josh,my fellow Tougalooian, I love the site and I can not wait to try this recipe! #TEAMJOSH

  2. Xavier says:

    Recipe looks awesome! Much success with the finish of Master Chef!

  3. GWEN PEAVY says:

    this sounds so good got to try it..i will let you know how mines come out…lol

  4. kamilah says:

    I will try this recipe for sure. It looks simple and delish! I root for your every week and wish nothing but the best for you!

  5. Anita says:

    Josh, not many talented young black men are recognized for their talents in cooking & from day in the lions den I had the utmost faith in you. when you were kicked off from the egg pressure test, I was livid! But you came back with a vengeance with that wonderful fruit tart. I’m so glad to see tonight with the steaks it was no different. I hope you take that title of master chef & make our community proud!

  6. AlannahBananah says:

    This sounds and looks soooo yummy!

    I’m hoping you’re going to win this year’s Master Chef!!!

    I was blown away and incredibly excited when you returned to the show!

    An just to help you out with this post..

    You wrote “better late then ever” and it should be ” better late than never” :P

    Keep cooking and when you win, I’ll come grab some food!!


  7. AlannahBananah says:

    Oops! I’m sorry!

    Just trying to help you out a little more! These comments are all monitored I’m sure.

    Here’s another little correction. You wrote: ” this is my absolute favorite this to cook” and I think you meant ” thing to cook”

    When talking about the chefs, you wrote “guest” instead of “guests”

    You wrote “with” twice after “Deglaze”

    And near the bottom, you missed a “d” at the of “and”- “Add your shrimp and cilantro an(d) cook for another 5minutes”

    I missed a “d” on my “and” in my last post as well.
    You can cook and I can correct grammar… I think cooking is a lot cooler!! Lol

    I really hope this wasn’t insulting or anything :S

  8. roxanna says:

    hi from a swedish fan!
    Have a good day


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    • Ivan says:

      Posted on incredible, that was a very good read. In colcunsion, someone who actually thinks and understands what they are blogging about. Quite difficult to find of late, especially on the web . I bookmarked your web blog and will make sure to keep coming back here if this is how you always write. thank you, keep it up! .

  10. Jennisha says:

    I made this tonight for my parents and it’s the perfect comfort food!! Thank you for your recipe. You’re an inspiration, Josh!

  11. Shauna says:

    I love this site and idea Josh. I support you completely in Tampa , Fl. You are talented young man and I cannot wait to try this recipe, thanks a bunch for sharing your talents with us. You are extremely blessed and I still think you should have won Master Chef!!!!!!

  12. jai ruggs says:

    This recipe sounds delicious, but im allergic to shrimp….what would be a good replacement for shrimp ?

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