Shrimp Etouffee Recipe
My family loves this Shrimp Etouffee Recipe! Shrimp Etouffee is a dish found in cajun & creole cuisine. It’s essentially smothered shrimp over rice. It’s oh, so delicious! You can make it as spicy as you like by adding your hot sauce at the end. I serve it to the children mild, and I add all the spiciness to mine! When I make this dish, there are no leftovers. I love it because of all the fresh ingredients. You can eat good food without sacrificing flavors.
Shrimp Etouffee Recipe
2014-03-04 05:16:23
Ingredients
- 1/4 cup of butter
- 1/4 cup of flour
- 1lb of medium/large shrimp peeled & deveined
- 2 cups chicken broth
- 1 medium onion, diced
- 3 celery spears, diced
- 1 medium green bell pepper, diced
- 2 Roma tomatoes, diced
- 4 garlic cloves, minced
- 1 teaspoon of thyme
- 1 tablespoon of Old Bay Seasoning
- 1 tablespoon of Worcestershire Sauce
- Salt & Pepper to taste
- Hot sauce (optional)
- Two green onion sprigs chopped
- 1 palmful of fresh parsley
Instructions
- First you have to make the roux. Melt the butter in a large skillet over medium heat.
- When the butter begins to brown, reduce the heat to simmer and add the flour.
- Continue rapidly mixing, until the combination turns dark brown in color.
- Next add the onions, celery, and bell pepper. Cook until the veggies are tender.
- Then add the minced garlic and thyme, and stir until well mixed.
- Finally stir in the chicken broth, tomatoes, and Old Bay seasoning.
- Continue to simmer until the mixture is nicely thickened.
- Lastly add the shrimp, and cook until pink.
- Just before serving season with the salt, pepper, & hot sauce.
- Garnish with green onions & parsley.
- Serve over rice and enjoy!
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Are you going to try my Shrimp Etouffee Recipe? Does your family enjoy cajun cuisine? Let’s connect! Leave a comment or find me on Facebook, Instagram, or Twitter!
Ashley
15 comments
Tori | Glasses and Glitter
March 4, 2014 at 11:54 amThis looks SOOOO good! Great job!
Bre
March 4, 2014 at 12:00 pmI am making this over the weekend. It’s been a while since I’ve made it but your pics are bringing great memories back. Yummy!!!
Ashley
March 4, 2014 at 2:28 pmBre, it’s so good! Let me know how it turns out, and enjoy!
Rashida
March 5, 2014 at 3:34 pmThis recipe is speaking to my soul right now lol. I’ve been wanting some shrimp etouffee for a while now! I’ve never made it before but maybe I’ll attempt it now 🙂
Ashley
March 5, 2014 at 9:07 pmRashida, once you get all the veggies chopped up, it’s really easy to make. It’s really good!
Carole
March 6, 2014 at 8:43 amWow! Does this ever look good! I love Etouffee and I’m pinning this now. I’ve never made it from scratch before (used a package mix), but your recipe sounds so easy (and fresh) that I’ll never use the package mix again! Thanks for the great idea! Following you from SITS linky!
EatStylePlay
March 6, 2014 at 10:28 amI wish I had paid attention to the holidays and things celebrated because I totally missed any sort of MArgi Gras celebrations. All these recipes I’m seeing makes me want to book myself a ticket down there! This looks so good!
Sherelle
March 6, 2014 at 12:18 pmThis looks delicious! I’ll have to try this recipe on my honey! He loves cajun and spicy food!
Ashley
March 8, 2014 at 2:34 amThanks, Sherelle! Let me know how it turns out!
Jay
May 16, 2014 at 10:17 pmHey Ashley,
Thanks for this delicious recipe! We had it for dinner tonight and everyone gave it thumbs up! One thing my roux wasn’t as dark as the picture so next time I will keep the fire a little higher towards the end and definitely start dinner earlier because I felt like I was stirring forever. Lol
Thanks again!
Ashley
May 20, 2014 at 7:31 amI’m glad it turned out good! It actually takes a while to get a dark colored roux, and a lot of stirring. This is by far one of my families favorite meals. 🙂
Siobhan (BeFree Project)
February 18, 2015 at 8:25 pmThis looks so delicious! I love shrimp and I’m going to make this for may family. I like easy recipes and this doesn’t seem to complicated at all.
Ashley
February 18, 2015 at 8:26 pmThank you Siobhan! It is easy, and tastes sooooo good! Let me know how it turns out 🙂
Katherine G
February 8, 2016 at 9:42 amI am going to have to give this a try. I’m the only one who eats shrimp in my home so I am definitely going to have to tweak it.
terrell
March 22, 2016 at 6:39 pmi think im going to try to make my roux with my nutri ninja iq i like mine real dark and its hard to keep it from clumping in the pan as i add it at a diffrent stage than most people