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cajun shrimp etouffee

(2 ratings)
Recipe by
Michelle Hickey
Baytown, TX

"Cajun" is the name given to French Acadians who settled in Louisiana after being exiled from Canada. My grandparents were cajun and even today you can still hear French spoken in their hometowns almost as frequently as you hear English.

(2 ratings)
yield 5 -6
prep time 1 Hr
cook time 3 Hr
method Stove Top

Ingredients For cajun shrimp etouffee

  • 3 lb
    shrimp - peeled and cleaned
  • 1 stick
  • 1
    large onion
  • 1 c
  • 1/2 c
    bell pepper
  • 2
    bunches green onions
  • 1
    clove of garlic
  • 1/2 c
    fresh parsley - chopped

How To Make cajun shrimp etouffee

  • 1
    Saute onions, garlic and bell peppers in butter until wilted.
  • 2
    Add shrimp and chicken broth. Simmer for 30 minutes, seasoning with salt and pepper to taste. Add a tablespoon of roux at a time to achieve desired thickness.
  • 3
    Cook 20 minutes after adding roux. Serve over hot rice.
  • 4
    Roux - Take 1 cup flour and 1/2 cup oil. Mix and brown (stirring constantly) in a heavy pot until the color of light chocolate.

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