Shrimp Etouffee

Vickie Sims


One of my family's favorite...a true Cajun classic recipe. To change it up a bit, crawfish can be used instead of shrimp.


★★★★★ 1 vote

15 Min
40 Min
Stove Top


  • 1 lb
    shrimp, peeled and deveined
  • 3 Tbsp
    tomato paste
  • 2 medium
    onions, chopped
  • 1/2 c
  • 4 Tbsp
  • 1/4 c
    shallots, minced
  • 1/2 c
    parsley, chopped
  • 2 Tbsp
    green onions, chopped
  • ·
    seasonings to taste (salt, black pepper, garlic powder and hot sauce)
  • ·

How to Make Shrimp Etouffee


  1. Simmer shrimp in the shortening for approximately six minutes. Add onions and cook until the onions are tender.
  2. Add flour (mixing well) and cook until brown. Add tomato paste and enough water to cover the shrimp. Season with salt, black pepper, garlic powder and hot sauce to taste.
  3. Cover and simmer for 30 minutes.
  4. Add shallots and parsley, cover and simmer for 10 minutes.
  5. Remove from heat and garnish with green onions. Serve over cooked rice.

Printable Recipe Card

About Shrimp Etouffee

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

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