Shrimp Etouffee Recipe

Name: Shrimp Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb Wild caught Shrimp; 2 cup Celery; 1 cup Red bell pepper; 1 cup Green bell pepper; 2 tbsp Garlic; 4 cup Onion; 1/2 tsp cayenne pepper; 1/2 tsp white pepper; 1/2 tsp black pepper; 1/2 cup green onion; 1/2 cup flour; 1 can diced tomatoes; 1 tsp salt; 1 tsp Cajun seasoning; 5 dash tobasco sauce; 1/4 cup parsley leaves; 2 tbsp lemon juice; 1 stick butter; 6 cup prepared white rice; 8 oz Clam juice; 4 bay leaves; 2 cup shrimp stock (or chicken stock)

Servings: persons

2 1/2 lb Wild caught Shrimp
2 cup Celery
1 cup Red bell pepper
1 cup Green bell pepper
2 tbsp Garlic
4 cup Onion
1/2 tsp cayenne pepper
1/2 tsp white pepper
1/2 tsp black pepper
1/2 cup green onion
1/2 cup flour
1 can diced tomatoes
1 tsp salt
1 tsp Cajun seasoning
5 dash tobasco sauce
1/4 cup parsley leaves
2 tbsp lemon juice
1 stick butter
6 cup prepared white rice
8 oz Clam juice
4 bay leaves
2 cup shrimp stock (or chicken stock)

1
First make the roux.
2
Combine butter and flour and melt over medium heat.
3
Stir for 10 to 15 minutes until it turns the color of peanut butter.
4
Add celery, onions and bell peppers.
5
Stir frequently for about 10 to 15 minutes until the vegetable soften.
6
Add diced tomatoes and garlic, sir, cook for about 5 more minutes.
7
Add pepper and salt and stir.
8
Slowly add in stock and clam juice.
9
Add lemon juice and bay leaves.
10
Stir, bring to soft boil.
11
Reduce heat to a simmer.
12
Add Cajun seasoning, parsley and green onions.
13
Simmer for 40 minutes stirring often.
14
Meanwhile, in last 20-30 minutes cook rice.
15
Add shrimp, cook 5-10 more minutes.
16
Serve over rice (or mix rice sand etouffee in same pot).
17
Enjoy!

1857

kcal

Calories

Fat

274

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 2 1/2 lb Wild caught Shrimp, 2 cup Celery, 1 cup Red bell pepper, 1 cup Green bell pepper, and more.

Yes, Shrimp Etouffee 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.

That's it — enjoy your meal!

Shrimp Etouffee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions