Shrimp Etouffee Recipe
Recipe type: Entree
Cuisine: Cajun/Creole
Prep time: 
Cook time: 
Total time: 
  • 6 tablespoons butter or margarine
  • ½ cup all-purpose flour
  • 2 C. onions, chopped
  • 1½ C green bell peppers, chopped
  • 2 C celery, chopped
  • 3 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes
  • 2 bay leaves
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper
  • 2 tablespoons creole seasoning, I use Tony Chachere
  • 4 C Water
  • 1½ pounds shrimp (U25 if you can – or 3 lbs of the small uncooked shrimp), cleaned
  • Steamed white rice, for serving
  1. Melt butter in your Dutch oven over medium heat. Add the flour and stir continuously to make a roux. Stir the roux constantly over medium heat until the color of peanut butter, about 10 minutes. Don’t stop stirring or it will burn. If you burn the roux, you need to start over
  2. Add the chopped onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes until the onions are cooked down.
  3. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Cajun Seasoning.
  4. Cook the tomatoes for 2 to 3 minutes and then whisk in the water. Whisk vigorously so the roux doesn’t clump.
  5. Bring the mixture to a boil, and reduce to a simmer.
  6. Simmer your etouffee, stirring occasionally, for about 45 minutes. Season the shrimp with the remaining tablespoon of Cajun seasoning and add them to the pot, stirring gently to distribute.
  7. Cook the shrimp for 5 to 7 minutes, or until they are cooked through.
  8. Serve immediately over steamed white rice.
Recipe by Culinary Musings at