Shrimp Etouffe

Joyce Lowery


This is the meal that Dale's mother made for supper for us the first time I went to their house to eat. That was over 35 years ago. It is still a favorite for my family.


★★★★★ 1 vote

30 Min
30 Min
Stove Top


  • 1/2 c
  • 1
    onion, chopped
  • 3 clove
    garlic, minced
  • 1/4 c
    celery, chopped
  • 2 Tbsp
    plain flour
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1/2 tsp
  • 15 oz
    tomato sauce
  • 2 bunch
    green onions, chopped
  • 1/2 tsp
    louisiana hot sauce
  • 1 Tbsp
    worcestershire sauce
  • 1 lb
    fresh shrimp, shelled

How to Make Shrimp Etouffe


  1. Melt butter. Saute onion, garlic, and celery in the butter until soft.
  2. Stir in the flour. Make a light brown roux.
  3. Add tomato sauce, and remaining ingredients, except shrimp.
  4. Simmer uncovered, stirring occasionally for 25 minutes.
  5. Add shrimp. Cook 15 minutes until shrimp is pink. Serve over rice.

Printable Recipe Card

About Shrimp Etouffe

Course/Dish: Other Main Dishes, Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole

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