Shrimp Etouffe

Vicki Butts (lazyme)


Don't let the long list of ingredients worry actually goes together quickly.


★★★★★ 2 votes

20 Min
1 Hr 30 Min
Stove Top


  • 3 Tbsp
  • 3 Tbsp
    vegetable oil
  • 6 Tbsp
  • 2 c
    chopped onion
  • 1 c
    chopped green bell pepper
  • 1 c
    chopped celery
  • 4 clove
    garlic, chopped
  • 6 oz
    tomato paste
  • 2 15-oz can(s)
    beef consomme
  • 2 c
  • 3
    bay leaves
  • 1 tsp
    dried basil
  • 1/2 tsp
    dried thyme
  • 1 tsp
    chili powder
  • 1/4 tsp
    cayenne, or to taste
  • 1/4 tsp
    black pepper
  • 1 tsp
    salt, or to taste
  • 3 lb
    large shrimp, peeled and deveined
  • 1 c
    chopped shallots
  • 2 Tbsp
    chopped fresh parsley

How to Make Shrimp Etouffe


  1. In a heavy pot over low heat, combine the butter and oil. When butter is melted, add the flour. Stir over low heat for about 20 minutes until the roux is brown.
  2. Add the Holy Trinity (chopped onion, bell pepper, celery) and garlic.
  3. Saute about 5 minutes, then add the tomato paste and mix well.
  4. Add the beef consomme and 2 cups of water.
  5. While this slowly simmers, add bay leaves, herbs and spices. Simmer for 45 minutes.
  6. Add shrimp, shallots and chopped parsley.
  7. Let this cook about 20 minutes until the shrimp are done.
  8. Let the pot stand on the back of the stove for another hour to let the seasonings blend.
  9. Reheat if necessary and serve over white rice.

Printable Recipe Card

About Shrimp Etouffe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole

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