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Shrimp etouffee on a white plate with rice
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4.83 from 28 votes

Shrimp Etouffee

My easy to make Shrimp Etouffee is perfect for that special date night or to make any night a special occasion!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Entree
Cuisine: American
Keyword: etouffee, shrimp
Servings: 2
Calories: 555kcal
Author: Chef Dennis Littley


  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 pound shrimp shelled and deveined
  • ½ lemon sliced
  • 2 cups chicken broth
  • 1 cup onion diced
  • ½ cup celery diced
  • ½ cup bell pepper diced
  • 4 cloves garlic chopped
  • 1 teaspoon fresh thyme chopped
  • 14 ounce can diced tomato
  • 1 tablespoon Creole or Cajun seasoning your favorite blend and adjust to your tastes
  • hot sauce to taste
  • sea salt to taste
  • ¼ cup green onions sliced for garnish
  • tablespoon Italian parsley chopped for garnish



  • Add the shrimp shells and scraps of onion and celery to a small saucepot with a little olive oil to saute and cook for a few minutes
  • then add the sliced lemon and chicken broth. Bring to a boil, reduce the heat to a low simmer for 20 minutes. Add more water if necessary to keep the stock close to 1 ½ cups
  • Strain the solids from the broth and set aside.


  • Melt the butter in a large saucepan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and reduce the heat to simmer. Continue to simmer until the roux turns dark brown, about 10 minutes.
  • Add the onion, celery, and peppers to the roux and cook until tender, about 8-10 minutes.
  • Add the garlic and thyme and cook for a minute.
  • Whisk in the broth
  • Add the tomatoes and seasoning, reduce heat to low and simmer for 20 minutes.
  • Season with hot sauce and sea salt to taste.


  • Mix some of your seasoning (or paprika if you don't want heat) and chopped parsley with your towel-dried shrimp
  • Get a saute pan hot, add a little oil to the pan and add the shrimp
  • Saute the shrimp quickly and cook until just done so they stay moist and tender. You want to get color into the shrimp so it's okay if they seasoning burns a little.
  • Place white rice in center of bowl, add Etouffee around rice, place cooked shrimp on top
  • Garnish with parsley and green onions


Calories: 555kcal | Carbohydrates: 26g | Protein: 51g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 631mg | Sodium: 2851mg | Potassium: 689mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2150IU | Vitamin C: 85.9mg | Calcium: 398mg | Iron: 6.8mg