Shrimp Etouffée - Spicy, Salty, Delicious!

The name Etouffée refers to "smothering" the seafood with a heavy sauce. This method of cooking has its roots in Creole cuisine, and if you take the time to prepare this dish properly you will be very proud of your Creole skills.

Shrimp Etouffee 1


  • 3 Tbsp. peanut oil
  • 3 Tbsp. flour
  • 1 yellow onion, peeled and chopped
  • 1/2 green sweet bell pepper, seeded and chopped
  • 3 ribs celery, chopped
  • 3 cloves garlic, peeled and crushed
  • 3 Tbsp. tomato paste
  • 1 1/4 cup chicken or vegetable broth
  • 1 cup dry white wine
  • 2 bay leaves
  • 1 Tbsp. whole basil leaves
  • 1 Tbsp. whole thyme leaves
  • 1 Tbsp. plus 1/2 tsp Tabasco
  • 1/4 tsp freshly ground black pepper
  • 1 tsp salt
  • 4 green onions, chopped
  • 1 1/2 pounds shrimp, peeled and uncooked
  • cooked rice for serving


Heat a large Dutch oven and add the oil and flour. Toast this to a peanut-butter-colored roux. This should take about 10 minutes over medium heat. Be careful not to burn this. Stir often.

Add the yellow onion, bell pepper, celery, and garlic. Saute for about 10 minutes or until the vegetables are tender. Stir in the tomato paste, followed by the broth and wine. Stir constantly until this mixture thickens. Add the remaining ingredients, except the shrimp, and rice. Simmer, covered, for about 30 minutes.

Add the shrimp and simmer for 15-20 minutes, uncovered.

Serve over cooked rice. This is also great with Zucchini Tian or Corn Pudding.

Shrimp Etouffee 4


Thyme (Sarah) said...
October 15, 2012 at 7:52 AM  

These are the flavors that I grew up with in So. I can vouch for how wonderful this must taste!

Marina said...
October 15, 2012 at 12:17 PM  

Wonderful meal, I want something spicy to keep me awake... :) Come see what's new in our life... :)

Nami | Just One Cookbook said...
October 15, 2012 at 1:55 PM  

I can already feel that I'd enjoy cooking (and of course eating) this dish! I can imagine the smell of simmering this dish... quite simple to make. I need to tone down the spice level though for myself and kids. We'd love to eat this with rice or bread... and enjoy the last bit of sauce. :)

Medeja said...
October 15, 2012 at 7:58 PM  

Looks gorgeous! And + wine.. :)

Anonymous said...
October 19, 2012 at 2:50 PM  

This is a new dish to me...Looks so good that I am going to try this out as soon as possible :)

Yelena said...
October 19, 2012 at 4:16 PM  

Lifescoops, let me know if you like it!

Anonymous said...
January 12, 2013 at 6:20 PM  

The ingredients say chicken or vegetable broth but the recipe says beef stock. Which should I use?

Yelena Strokin said...
January 12, 2013 at 7:16 PM  

Thank you, rinieeats, for letting me know. You may use chicken or vegetable broth.

Jil said...
November 4, 2013 at 10:01 PM  

When does one add the divided Tabasco?

Jil said...
November 4, 2013 at 10:17 PM  

Haha, nevermind, I just read that part

Yelena Strokin said...
November 4, 2013 at 10:41 PM  

Hello Jil, I was about to tell you-)) Thank you for visiting-)

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