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shrimp etouffe

ChefMoody1 avatar
Recipe by
Steven Moody
@ChefMoody1
Lakeland, FL

I've been making this recipe for over 20 years. Although I've tried many other great ones since, I keep returning to this one for it's simplicity and taste. We like it with garlic bread and Reisling wine.

yield 4 to 6
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For shrimp etouffe

  • 3 lb
    med. shrimp, peeled & deveined
  • 6 Tbsp
    real butter
  • 3 Tbsp
    all purpose flour
  • 1 c
    chopped red onion
  • 6 stalk
    green onion/chives
  • 1/2 c
    chopped colored bell peppers
  • 1/2 c
    chopped celery
  • 2 c
    chicken broth
  • 1/4 c
    fresh parsley
  • 2 clove
    minced garlic
  • 1 pinch
    cayenne red pepper
  • Aprox. 4 c
    cooked white rice

How To Make shrimp etouffe

  • 1
    In a lg. skillet over medium heat-melt butter and slowly stir in flour to make rou. Stir until rich brown.
  • 2
    In another skillet over high heat, saute onions, bell peppers & celery until softened.
  • 3
    Add softened veggies, broth, parsley, garlic & ceyanne to rou. Stir over medium heat for 2 minutes.
  • 4
    Add shrimp. Stir then cover. reduce heat to low.
  • 5
    Simmer for 20 minutes while occasionally stirring.
  • 6
    Uncover and simmer for 10 more minutes.
  • 7
    Serve over hot cooked rice.
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