Shrimp Etouffee Recipe | Smothered Shrimp

Want to spice things up at dinner with a little Cajun food? Try this Shrimp Etouffee recipe. Etouffee means smothered in French. You can make the sauce ahead of time and then reheat it and add the shrimp when you are ready to serve. You can also turn down or turn up the spiciness of this dish. Enjoy!

5 from 1 vote
Shrimp Etouffee
Author: Megan Pizzi
  • 1/2 cup olive oil
  • 1/2 cup flour
  • 1 cup red or green pepper, chopped
  • 1/2 cup chopped celery
  • 4 garlic cloves, minced
  • 4 medium tomatoes, chopped
  • 1/2 cup chopped parsley
  • 2 cups vegetable broth (chicken is ok too)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 lbs shelled and cleaned shrimp
  • green onions, chopped for garnish
  • salt & pepper to taste
  • cooked rice to serve
  1. Make a roux with oil and flour until it turns a light brown. Stir in vegetables and parsley. Cook until vegetables are limp.

  2. In large saucepan, heat broth to a boil. Slowly add roux and vegetable mixture (about 1/2 cup at a time). Wisking after each addition until the mixture becomes smooth. Add seasonings and simmer for 30 mins.

  3. Add shrimp, cook until shrimp turns pink and is done. Garnish with green onions. Serve with rice.


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