Shrimp Etouffee

Andra Kubala


After 20 years of going to the restaurant and ordering the same thing everytime and always trying to remember exactly what I tasted I FINALLY was able to achieve a possibly better version, at least my family thinks so. I do hope you enjoy!


★★★★★ 1 vote

12 - 16
45 Min
2 Hr


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1 1/2 lb
unsalted butter
1 1/2 qt
yellow onion, chopped fine
1/2 c
chopped garlic
2 c
celery, chopped fine
1 1/2 c
bell pepper, chopped fine
1 c
dark gumbo roux
1 c
light gumbo roux
1/2 tsp
black pepper
1/2 tsp
ground cayenne pepper
1/2 tsp
crushed red pepper
1 tsp
2 Tbsp
6 c
shrimp stock
1 1/2 can(s)
diced tomatoes
3 lb
shrimp, peeled and deveined

How to Make Shrimp Etouffee


  • 1Making shrimp stock, you will want to buy shrimp with heads, so on average 5 lbs will yield the 3 lbs of tails you need for the etouffee. After you have de-headed and peeled the shrimp place heads and peels in a large stockpot and cover them 7 cups water, 1 tsp of Old Bay and boil for 40 minutes.
  • 2In a saucepan, melt butter until almost clarified, then add yellow onions and garlic, cook for 20-30 minutes until onions start to brown and caramelize. Stir. Add celery and bell pepper, cook until limber (about 10 minutes).
  • 3Add black pepper, cayenne pepper, red pepper, paprika, salt and blond and dark roux to butter and vegetables in pan. Cook until roux dissolves (about 10 minutes).
  • 4Add shrimp stock to pan mixture and bring to simmer; let cook for 15 minutes.
  • 5Add shrimp and let cook for 3 minutes.
  • 6Add tomatoes, blend and cook for one minute.

    Remember to let cool before refridgerating. Will freeze beautifully.

    *You can substitute crawfish for the shrimp.

    Makes 1 gallon.

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