Shrimp Etouffee
Feb 18, 2015, Updated Aug 23, 2022
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Shrimp Etouffee is made with a rich and roux, the perfect amount of spices and served over rice. You will think you are on Bourbon Street once you take a bite!
Happy Fat Tuesday! I am dreaming of sipping on a Hurricane and eating a king cake right now. New Orleans has the best food! One of my favorite places in this food lovin city is the Gumbo Shop. It is a must eat place if you have the opportunity to visit. You can’t go wrong ordering the shrimp etouffee, it is everything!
Be sure to cook the flour/butter mixture, better known as the roux, until it is nice and brown, kinda like peanut butter.
I love to eat this etouffee with some crusty bread. Just scoop a little of the rice and etouffee right on top of the bread. So good, so good.
More Seafood Recipes
Shrimp Etouffee
Ingredients
- 3/4 cup butter
- 6 tablespoons flour
- 1 cup chopped onion
- 6 chopped green onions
- 1/2 cup diced red pepper
- 1/2 cup diced yellow pepper
- 1 cup chopped celery
- 3 cups water
- 2 lbs peeled deveined, chopped shrimp
- 3 tablespoons Cajun seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Hot sauce to taste
- White or brown rice
Instructions
- Melt butter in large skillet over medium heat, stir in flour.
- Stir constantly until it becomes rich dark brown.
- Add vegetables and cook until tender, about 5 minutes.
- Stir in water and seasonings.
- Simmer uncovered for 20 minutes or until starts to thicken.
- Add in shrimp for another 5 minutes.
- Serve over rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
