Simply Divine Shrimp Etouffee

Marsha Gardner


On our first visit to -Orleans in the late 1980's I had Etouffee at least times in the week that we were there. I bought several cookbooks and this is the recipe I have fine tuned over the years.

The secret is in the Roux.


★★★★★ 3 votes




  • ·
    shells from 2 pounds shrimp
  • 1/2 large
    onion, chopped
  • 1 large
    green bell pepper, cut in chunks
  • 2 clove
    garlic, chopped
  • 1
    celery stalk, chopped
  • 5
    bay leaves

  • 2 lb
  • 1/4 c
    lard or oil
  • heaped 1/4 c
    all purpose flour
  • 1/2 large
    onion, chopped
  • 1 large
    green, red, orange or yellow bell pepper, chopped
  • 1-2
    jalapeno peppers, chopped
  • 2
    celery stalks, chopped
  • 4 clove
    garlic, chopped
  • 1 pt
    shrimp stock
  • 1 Tbsp
    tomato, chopped
  • 1 Tbsp
    cajun seasoning
  • 1/2 tsp
    celery seed
  • 1 Tbsp
    paprika, sweet mild
  • ·
    kosher salt to taste
  • 3-4
    green onions, chopped
  • ·
    hot sauce or tabasco to taste
  • ·
    rice for serving

How to Make Simply Divine Shrimp Etouffee


    Pour 2 quarts of water into a pot and add all the remaining stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes.

    Strain through a fine-meshed sieve into another pot set over low heat. You will have extra stock, which you can use for soup, risotto, etc. It will last in the fridge for a week or may be frozen.
    Start by making a roux. Heat the vegetable oil or lard in a heavy pot over medium heat for 1-2 minutes. Stir in the flour well, making sure there no clumps. Let this cook, stirring often, until it turns a pretty brown; this should take about 10 minutes or so.

    Add the celery, green pepper, jalapeno and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.
  3. Slowly add the hot shrimp stock, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add enough stock to make a sauce about the thickness of syrup, about 1 pint.

    Add the tomato,Creole seasoning, thyme, celery seed, Worcestershire sauce and paprika and mix well. Add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes.
  4. Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade.

Printable Recipe Card

About Simply Divine Shrimp Etouffee

Course/Dish: Fish Seafood

Show 8 Comments & Reviews

20 Super Tasty Chicken Recipes

20 Super Tasty Chicken Recipes

“What’s for dinner?” That’s the infamous question we get tired of hearing and figuring out. But, we have your answer – chicken. Now, wait. Before you say that’s boring, trust us. We guarantee your family will love all of these 20 super tasty chicken recipes. From BBQ chicken pizzas to orange chicken and rice to Parmesan […]

Easy Weeknight Crock Pot Meals

Easy Weeknight Crock Pot Meals

When I want an easy meal that’s full of flavor, I pull out my Crock Pot. Throw the ingredients in and the slow cooker works its magic. It is great for those days when I just don’t feel like cooking but want to serve my family an impressive dinner. “Also sometimes called Pantry or Cupboard […]

27 Stuffed Food Recipes

27 Stuffed Food Recipes

From appetizers to meat and baked treats, stuffed recipes are fun. Stuffed peppers are always a winner but other dishes can be stuffed too. Crescent dough can be stuffed with pretty much anything. Turn a basic chicken breast into something special by stuffing it with cheese and bacon. Stuffed shells are traditionally Italian but give […]