Shrimp Etouffee Recipe

Name: Shrimp Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 Tbsp Creole Seasoning; 4 Tbsp Unsalted Butter; 1/2 Cup Onion, Finely Chopped; 1/4 Cup Celery, Finely Chopped; 1/4 Cup Bell Pepper, Finely Chopped; 1/4 Cup Flour; 3/4 Cup fresh Tomatoes, diced; 1 1/2 Cups Shrimp Stock; 2 Tbsp Minced Garlic; I bundle of Fresh Thyme; 2 tsp Homemade Worcestershire Sauce; 1 tsp Hot Sauce (I like Crystal or Louisiana Gold); 1/2 Cup Green Onions, thinly sliced; 3 Tbsp minced Italian Parsley; 2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock; 3 Tbsp Unsalted Butter; Salt & Freshly Ground Black Pepper to taste; 1 Recipe Creole Boiled Rice

Servings: persons

2 Tbsp Creole Seasoning
4 Tbsp Unsalted Butter
1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1/4 Cup Flour
3/4 Cup fresh Tomatoes, diced
1 1/2 Cups Shrimp Stock
2 Tbsp Minced Garlic
I bundle of Fresh Thyme
2 tsp Homemade Worcestershire Sauce
1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
1/2 Cup Green Onions, thinly sliced
3 Tbsp minced Italian Parsley
2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock
3 Tbsp Unsalted Butter
Salt & Freshly Ground Black Pepper to taste
1 Recipe Creole Boiled Rice

1
Season the shrimp with 1 Tbsp of the Creole Seasoning.
2
Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.
3
Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.
4
Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.
5
Serve over Creole Boiled Rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 2 Tbsp Creole Seasoning, 4 Tbsp Unsalted Butter, 1/2 Cup Onion, Finely Chopped, 1/4 Cup Celery, Finely Chopped, 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.

Shrimp Etouffee

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