Shrimp Etouffe

Steven Moody


I've been making this recipe for over 20 years. Although I've tried many other great ones since, I keep returning to this one for it's simplicity and taste. We like it with garlic bread and Reisling wine.

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4 to 6
20 Min
30 Min
Stove Top


3 lb
med. shrimp, peeled & deveined
6 Tbsp
real butter
3 Tbsp
all purpose flour
1 c
chopped red onion
6 stalk(s)
green onion/chives
1/2 c
chopped colored bell peppers
1/2 c
chopped celery
2 c
chicken broth
1/4 c
fresh parsley
2 clove
minced garlic
1 pinch
cayenne red pepper
Aprox. 4 c
cooked white rice

How to Make Shrimp Etouffe


  • 1In a lg. skillet over medium heat-melt butter and slowly stir in flour to make rou. Stir until rich brown.
  • 2In another skillet over high heat, saute onions, bell peppers & celery until softened.
  • 3Add softened veggies, broth, parsley, garlic & ceyanne to rou. Stir over medium heat for 2 minutes.
  • 4Add shrimp.
    Stir then cover.
    reduce heat to low.
  • 5Simmer for 20 minutes while occasionally stirring.
  • 6Uncover and simmer for 10 more minutes.
  • 7Serve over hot cooked rice.

Printable Recipe Card

About Shrimp Etouffe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Quick & Easy