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the finished shrimp etouffee
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Shrimp Etouffee Recipe

Prep Time10 minutes
Cook Time30 minutes
Servings: 6

Ingredients

  • 2 Lbs of shrimp peeled & deveined
  • ½ Large onion medium diced
  • 1 Green bell pepper Medium diced
  • 1 Celery stick medium diced
  • 3 Garlic cloves minced
  • 2 Cups of shrimp stock or chicken stock
  • 1 Tablespoon of either cajun or creole seasoning
  • 1 Tablespoon of paprika
  • 2 to 4 Cups of cooked rice
  • Salt to taste

For the roux:

  • ¼ Cup of flour
  • ¼ Cup of neutral-flavored oil

Garnish:

  • Hot sauce
  • Parsley
  • Green onions

Instructions

  • Make the roux: Get out a 4 to 6-quart pot place it over medium-high heat and add in the oil. Once the oil is hot add in the flour and quickly whisk the ingredients are together, we don't want any lumps! Then keep whisking the mixture for 15 to 20 minutes until it forms into a brown roux.
  • Saute the vegetables: Toss in the onion, celery and bell pepper and mix them into the roux. Then sautee them for roughly 4 to 5 minutes. Toss in the garlic and continue sauteing for another minute.
  • Add the stock and seasonings: Slowly pour the stock into the pot making sure the roux gets mixed into the stock. You can also add more stock if you prefer the sauce to be a little bit thinner. Finally, add the seasoning and paprika stirring them into the sauce.
  • Add and cook the shrimp: Toss in the shrimp, stir them into the sauce and let them simmer for roughly 7 to 10 minutes.
  • Plate the shrimp etouffee: Get out a large flat bowl and mound some rice into the middle of it. Then pour some of the shrimp along with the sauce around the rice. Finally garnish the dish with some chopped parsley leaves, green onion, and a couple of shakes of your favorite hot sauce.
  • Enjoy!