shrimp etouffe

Name: Shrimp Etouffe
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: Cajun/Creole
Ingredients: 3 pound(s) med. shrimp, peeled & deveined; 6 tablespoon(s) real butter; 3 tablespoon(s) all purpose flour; 1 cup(s) chopped red onion; 6 stalk(s) green onion/chives; 1/2 cup(s) chopped colored bell peppers; 1/2 cup(s) chopped celery; 2 cup(s) chicken broth; 1/4 cup(s) fresh parsley; 2 clove(s) minced garlic; 1 pinch(es) cayenne red pepper; Aprox. 4 cup(s) cooked white rice

43 Pinches 1 Photo

Steven Moody

Lakeland, FL

Updated on Jan 2, 2015

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.

Rate

prep time 20 Min

cook time 30 Min

method Stove Top

yield 4 to 6

Ingredients

3 pounds med. shrimp, peeled & deveined
6 tablespoons real butter
3 tablespoons all purpose flour
1 cup chopped red onion
6 stalks green onion/chives
1/2 cup chopped colored bell peppers
1/2 cup chopped celery
2 cups chicken broth
1/4 cup fresh parsley
2 cloves minced garlic
1 pinch cayenne red pepper
Aprox. 4 cups cooked white rice

How To Make shrimp etouffe

Step 1

In a lg. skillet over medium heat-melt butter and slowly stir in flour to make rou. Stir until rich brown.

Step 2

In another skillet over high heat, saute onions, bell peppers & celery until softened.
Step 3

Add softened veggies, broth, parsley, garlic & ceyanne to rou. Stir over medium heat for 2 minutes.
Step 4

Add shrimp. Stir then cover. reduce heat to low.
Step 5

Simmer for 20 minutes while occasionally stirring.
Step 6

Uncover and simmer for 10 more minutes.
Step 7

Serve over hot cooked rice.
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