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.


☆☆☆☆☆ 0 votes

4 to 6
20 Min
30 Min
Stove Top


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  • 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


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

Printable Recipe Card

About Shrimp Etouffe

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

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