Emeril Lagasse's Shrimp Étouffée

Emeril Lagasse's Shrimp Étouffée


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Shrimp Étouffée is a classic cajun dish that combines seafood, rice, and vegetables. This particular recipe is inspired by celebrity chef Emeril Lagasse's shrimp étouffée. Give this recipe a try the next time you're craving spicy seafood.

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Time needed

20 min preparation + 1 hour cooking

Serving Size / Yield

10 servings


  • 6 T butter
  • ½ c flour
  • 4 c onions, chopped
  • 2 C green bell peppers, chopped
  • 2 T garlic, minced
  • 1 can diced tomatoes
  • 2 T salt
  • ½ tsp cayenne pepper
  • 1 quart shrimp stock
  • 3 lb peeled and deveined shrimp
  • 1 bag white rice, steamed

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First, melt butter in a Dutch oven over medium heat. Next, add the flour and cook it for five minutes over medium heat until it’s a dark brown color. Then add the onions, garlic, and peppers and cook for 10 minutes until vegetables are soft. Add the tomatoes to the roux and season with salt and cayenne pepper. Add in the shrimp stock and simmer for 45 minutes.

After the etouffee has cooked for 45 minutes, add the shrimp and cook them for about five minutes until they’re opaque, Serve etouffee over white rice.

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