Shrimp Etouffee Recipe Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 cups - margarine
  • 1/2 cups - all-purpose flour
  • 3 stalks - celery, chopped
  • 1 - medium onion, chopped
  • 3 cloves - garlic, minced
  • 1 - bell pepper, chopped
  • 15 ounces - can diced tomatoes
  • 3/4 cups - chicken broth , (You could use clam juice)
  • 3/4 cups - white wine , (if you don't have wine you can double the chicken broth)
  • 1/2 teaspoons - basil
  • 1/4 teaspoons - dried thyme
  • 1 - bay leaf
  • 1/2 teaspoons - salt
  • 1/8 teaspoons - black pepper
  • 2 teaspoons - Louisiana pepper sauce (Tabasco), to taste
  • 1/2 cups - scallions, chopped (including green parts)
  • 1 pounds - medium shrimp, peeled (deveined)
  • 3 cups - cooked white rice
  • Directions:

    Make roux: Heat margarine in a large, heavy skillet over medium-high heat. Gradually stir in flour. Cook, stirring constantly until brown (slightly darker than peanut butter).

    Add celery, onion, garlic, and bell pepper, simmer 10 minutes.

    Stir in tomatoes, chicken broth, wine, basil, thyme, bay leaf, salt, and pepper. Bring to a boil, simmer for 20-25 minutes, stirring frequently, until vegetables are tender.

    Thin with chicken broth if roux is too thick. Add hot sauce to taste, scallions, and shrimp.
    Simmer 5 minutes, or until shrimp are no longer pink.

    Remove bay leaf. Serve over rice (use brown to save on calories).

    Brief Description

    This recipe is hot, hearty, and full of bold flavors; be sure to only use a tasty chicken broth and fresh seafood for best flavor!

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  Cajun

    Prep Time: 30 min
    Cook Time: 45 min


    Posted By:


    Posted On:

    July 17, 2014

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