How many servings does this recipe make?

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

What ingredients do I need for Shrimp Etouffee?

You need 16 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 1/2 cup all-purpose flour, 4 cups chopped onions, 2 cups chopped green bell peppers, and more.

Is Shrimp Etouffee suitable as seafood?

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

How do I store leftover Shrimp Etouffee?

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

Shrimp Etouffee Recipe

Name: Shrimp Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 1/2 cup all-purpose flour; 4 cups chopped onions; 2 cups chopped green bell peppers; 2 cups chopped celery; 2 tablespoons minced garlic; 1 (14.5-ounce) can diced tomatoes; 2 bay leaves; 2 teaspoons salt; 1/2 teaspoon cayenne pepper; 2 tablespoons Essence, recipe follows; 1 quart shrimp stock; 3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined; 1/4 cup chopped parsley leaves; Steamed white rice, for serving; 1/2 cup thinly sliced green onion tops, for garnish

1

Melt the butter in a large Dutch oven set over medium heat.

2

Add the flour and stir continuously to make a roux.

3

Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes.

4

Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.

5

Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence.

6

Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.

7

Bring the mixture to a boil, and reduce to a simmer.

8

Cook the etouffee, stirring occasionally, for 45 minutes.

9

Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute.

10

Cook the shrimp for 5 to 7 minutes, or until they are cooked through.

11

Add the chopped parsley to the pot and stir to combine.

12

Serve immediately over steamed white rice and garnish with sliced green onion tops.

13

2 1/2 tablespoons paprika

14

2 tablespoons salt

15

2 tablespoons garlic powder

16

1 tablespoon black pepper

17

1 tablespoon onion powder

18

1 tablespoon cayenne pepper

19

1 tablespoon dried oregano

20

1 tablespoon dried thyme

21

Combine all ingredients thoroughly.

22

1 pound (about 1 quart) shrimp shells and heads

23

1 cup coarsely chopped yellow onions

24

1/2 cup coarsely chopped celery

25

1/2 cup coarsely chopped carrots

26

3 smashed garlic cloves

27

1 bay leaf

28

1 teaspoon black peppercorns

29

1 teaspoon dried thyme

30

2 teaspoons salt

31

Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.

32

Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat.

33

Skim to remove any foam that rises to the surface.

34

Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.

35

Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely.

36

Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.

Shrimp Etouffee

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