Tuesday, January 19, 2010

Shrimp Etouffee

I made this last night and it was so good!!  I have made it in the past, but as with most recipes, I forgot about it.  It worked out perfect because I had tons of frozen peppers from the summer and a bag of onions I wanted to use up.  If you want to keep the recipe a little more frugal, just add more veggies and less shrimp.  Also, I don't see why you couldn't add a little cooked chicken. I guess that would take the "shrimp" out of "shrimp etoufee", but who cares.  Also, I know it seems like a lot of ingredients, but many of these things are items that I already have on hand. 

Shrimp Etouffee
Serves 4

1/4 cup olive oil
1/2 stick butter  **you could just use one stick of butter and omit the oil**
1/2 cup flour
2 cups onions, chopped
1 cup celery, chopped
1 cup bell pepper, chopped  **I used green**
1 tbsp garlic, finely chopped
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp white pepper
2 tsp Cajun seasoning
1 cup water
1 can diced tomatoes, undrained
2 tbsp dry white wine or sherry  **You could put in a little lemon instead**
1 1/2 lbs shrimp
green onion for garnish
hot sauce to taste
4 cups cooked rice **I used brown**


In a large pot or dutch oven, melt the butter in with the olive oil over medium heat.  Once melted, add in the flour.  This part is called making a roux.  Stir the flour frequently until it is the color of peanut butter.  This will take 5-10 minutes depending on your heat and pot.  

Add in onions, celery, peppers, black pepper, white pepper, salt, and cajun seasoning.  Cook about 5 minutes until soft.  Add in garlic and cook about one minute.  Add in the water, tomatoes, and wine.  Let cook over low heat, stir
ring frequently, for about 5 minutes. Add in shrimp and cook until they turn pink.  This will be very quick.

Spoon the mixture over rice and garnish with the green onions and hot sauce.  


To see more great recipes check out these fabulous blogs:

Have a great day!!


  1. This looks delish! I will be making this!

  2. We love our Etouffee here! Your's looks kinda like mine. It's funny how everyone makes them different but still the same huh? My Crawfish dip can be made with shrimp or crab too. I buy mine frozen at grocery but you can even order it online. Love your blog page, gonna look around :)

  3. Yum. I will be making this. You can count on that!

  4. Looks great! Thanks for linking your recipe to TMTT.

  5. Shrimp etouffee...chicken etouffee...what's in a name? As long as it tastes delicious. That's my motto.

    This looks fantastic! Chock full of good ingredients.

  6. mmmm - we love shrimp etouffee! My recipe actually has everything cook for 1 hour or so. Delicious all the same!


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