Shrimp Étouffée Recipe

Name: Shrimp Étouffée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cooking oil; 2 tablespoons flour; 1 1/2 cups canned low-sodium chicken broth or homemade stock; 1 green bell pepper, chopped; 2 ribs celery, chopped; 2 onions, chopped; 1 bay leaf; 2 teaspoons salt; 1/4 teaspoon cayenne; 1/2 teaspoon fresh-ground black pepper; 1/2 teaspoon dried thyme; 1 1/2 pounds medium shrimp, shelled; 2 scallions including green tops, chopped; Boiled or steamed rice, for serving

Servings: persons

2 tablespoons cooking oil
2 tablespoons flour
1 1/2 cups canned low-sodium chicken broth or homemade stock
1 green bell pepper, chopped
2 ribs celery, chopped
2 onions, chopped
1 bay leaf
2 teaspoons salt
1/4 teaspoon cayenne
1/2 teaspoon fresh-ground black pepper
1/2 teaspoon dried thyme
1 1/2 pounds medium shrimp, shelled
2 scallions including green tops, chopped
Boiled or steamed rice, for serving

1
In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.
2
Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.
3
Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the etouffee over the rice.
4
Fish Alternatives: The most authentic substitution, if you can get them, would be cooked crawfish tails. Toss them in at the end and just heat through.
5
Wine Recommendation: The down-home taste of this American original is perfect with a refreshing American white wine. Try a pinot gris from Oregon or a dry riesling, either from Oregon or Washington State. All of these have more acidity than their California counterparts.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons cooking oil, 2 tablespoons flour, 1 1/2 cups canned low-sodium chicken broth or homemade stock, 1 green bell pepper, chopped, and more.

Yes, Shrimp Étouffée falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Étouffée

How did you like this recipe?

Frequently Asked Questions