Shrimp Etouffee

Scott Anderson


A proper Etouffee must be cooked for hours, however this recipe has been toned down to 2 hours.

You can also play with the heat index by adding or subtracting hot sauce, but once you've added it be prepared to reap what you sowed.

Blue Ribbon Recipe

This is a really great Etouffee. I thought the heat it in was perfect. It reminded me of the first time I ever ate Etouffee. I kept on going back for "one more bite." This will be perfect for your next dinner party. The Test Kitchen


★★★★★ 8 votes

30 Min
2 Hr
Stove Top


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  • 3 Tbsp
    peanut oil
  • 3 Tbsp
    ap flour
  • 1 large
    yellow onion, peeled and chopped
  • 1/2 large
    green bell peper, seeded and chopped
  • 3
    celery stalks, chopped
  • 4 clove
    garlic, peeled and chopped
  • 3 oz
    tomato paste
  • 1 1/4 c
    beef broth, reduced sodium
  • 1 1/4 c
    white wine - dry or semi dry
  • 4
    bay leaves
  • 1 tsp
    chopped fresh basil
  • 1 tsp
    chopped fresh thyme
  • 2 Tbsp
    hot sauce - favorite variety
  • 1 tsp
  • 5 stick
    green onions, chopped
  • 2 lb
    p&d 31-36 shrimp
  • 1/4 c
    fresh chopped parsley
  • ·
    cooked white or brown rice

How to Make Shrimp Etouffee


  1. Heat a large Dutch oven or stock pot over medium heat, then add in the oil and flour. Toast this to a peanut butter colored roux. The flour will completely incorporate into the oil and impart a wonderful nutty smell and taste after about 15 minutes. Keep a close eye and stir often, be careful not to burn the roux.
  2. Add in the yellow onion, bell pepper, celery and garlic. Saute for about 10 minutes or until the vegetables are tender. Stir in the tomato paste, followed by the beef stock and wine. Stir constantly until this mixture thickens. Add the remaining ingredients, except shrimp, parsley and rice. Simmer, covered, for another 45 minutes.
  3. Check often to make sure the mixture does not burn. Add the shrimp and parsley and simmer for an additional 10-15 minutes, uncovered until shrimp are cooked and the seasoning are blended into the sauce.
  4. Serve over the cooked rice.

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