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Shrimp Etouffee

Hi Everyone,

I am so excited about today’s recipe.  The last couple of summers I went to Baton Rouge, Louisiana for foodie events and I fell in love with Southern foods.  I have never tasted food with such flavor and flair.  I guess that’s because hot sauce originated in Louisiana?  A place after my own heart,  I think I may have a little Southern girl in me?  This past weekend it was cool and windy out and I was craving some good old southern comfort food, so I thought I would try making Shrimp Etouffee, pronounced ay/too/fay. Oh my gosh, amazing!  This is my favorite southern recipe I have made so far, next to my Southern Biscuits.

This shrimp dish is thick, hearty, slightly spicy and flavors of onions, garlic, tomatoes and Cajun seasoning. It is a classic New Orleans dish. For the recipe I used my homemade Cajun Seasonings and to add a touch of heat I added a few dashes of Louisiana Hot Sauce. This dish takes about an hour to make, but it’s very simple.

I served the recipe with brown rice that I cooked in chicken broth. The rice really picks up all the juices in the recipe and I highly recommend rice or even quinoa. To make the rice like in the photo’s, I just packed it into a 1/2 cup measuring cup and then took a butter knife around the edges. It popped right into my dish. I think it’s pretty cool looking. That was the first time I have ever done that.

Here is a photo of my step by step of the recipe. I thought I would take the photos with my phone so you can see the colors and the stages of cooking.  Sorry if they are a little blurry.

5.0 from 3 reviews
Shrimp Etouffee
Prep time
Cook time
Total time
A thick, hearty shrimp dish tomato-based sauce, with green bell peppers and aromatic vegetables. and served with rice.
Recipe type: Shrimp
Cuisine: Southern
Serves: 6 servings
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 cup chopped onion
  • ½ cup sliced celery
  • ½ cup chopped green peppers
  • 2 tbsp minced garlic
  • 2 tbsp. fresh thyme
  • 2 cup chicken broth, low sodium
  • 1 ( 14.5 ounce) can diced tomatoes, drained
  • 1 tbsp. cajun seasoning
  • 1 tbsp. worcestershire sauce
  • 2 pound shrimp, peeled and deveined
  • 2 tsp. hot sauce
  • Salt and pepper to taste
  • 1 tbsp. butter
  • 2 tsp. fresh lemon juice
  • ¼ cup chopped scallions (green onions)
  • 2 tbsp. fresh parsley
  • Rice:
  • 2 cups chicken broth, low sodium
  • 2½ cups brown rice (I used instant)
  1. Season shrimp with about a tablespoon of Cajun seasoning. Mix well and refrigerate until ready to use.
  2. Melt the butter in a large sauce pan over medium heat, cook until melted; add the flour, whisking constantly until dark brown (color of peanut butter), about 10 minutes.
  3. Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
  4. Add the garlic and thyme and cook for a minute.
  5. Whisk in the broth, add the tomatoes, Cajun seasoning and Worcestershire sauce and simmer for 20 minutes.
  6. Add the shrimp and cook until cooked, about 5 minutes.
  7. Season with hot sauce, salt and pepper to taste.
  8. Mix in the butter, lemon juice, green onion and parsley.
  9. To make rice:
  10. Bring 2 cups chicken broth to a boil. Stir in rice, bring to a bowl, lower heat to low and simmer for 5 minutes. Fluff with a fork. (I started the rice when the Shrimp Etouffee was simmering for 20 minutes)
  11. Evenly divide rice and Shrimp Etouffee between 6 bowls.
You can serve with quinoa instead of rice if desired.
Nutrition Information
Serving size: 1 serving Calories: 292 Fat: 11 Carbohydrates: 38 Sugar: .07 Sodium: 139 Fiber: 3 Protein: 12 Cholesterol: 70

Yummy! This recipe makes 6 nice hearty size servings and believe me it’s very filling too.  I had leftovers for lunch the next day and the flavors come to better even better.  I of course added a little more hot sauce to it, because I pretty much add hot sauce to almost everything.  lol

I hope you enjoy this dish as much as I have. I’m pretty proud to make a classic, traditional New Orleans style recipe. So if your craving shrimp and spice, you should give this recipe a try.

Have a wonderful day!



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