Shrimp Etoufee


(1 vote) 5 1

This is a signature southern dish that every restaurant on the bayou serves nightly. Try it at your own dinner table for a Cajun flair.

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  • 2 Tbs. cooking oil
  • 2 Tbs. flour
  • 1 1/2 C. low sodium chicken broth
  • 1 green bell pepper, chopped
  • 2 ribs celery, chopped
  • 2 onions, chopped
  • 1 bay leaf
  • 2 tsp. salt
  • 1/4 tsp. cayenne
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried thyme
  • 1 1/2 lb. medium shrimp, shelled and deveined
  • 2 scallions including green tops, chopped Boiled or steamed rice, for serving

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In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.

Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes. Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the étouffée over the cooked rice.

Yield: 4 servings

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