Author: Simple Foodie

Shrimp Etouffee

Shrimp Etouffee

Prep Time:
Cooking Time:
Servings: 8

Change to:
Shrimp Etouffee Recipe. Nothing like a bowl of creamy spicy shrimp to put you in a festive mood. One bite will transport you to Bourbon Street in New Orleans on a warm evening surrounded by gas lanterns listening to Zydeco music.


salt 2 tsps
cayenne pepper 2 tsps
black pepper 1 tsp
white pepper 1 tsp
basil (dry) 1 tsp
thyme (dried) 1/2 tsp
onion 1/4 cup chopped
celery stalk 1/4 cup chopped
bell pepper 1/4 cup chopped
vegetable oil 1/2 cup
all-purpose flour 3/4 cup
seafood stock 4 cups
unsalted butter 1/2 lb
shrimp 2 lbs large - peeled & deveined
green onion 1 cup finely chopped


  1. In a bowl combine the salt, cayenne pepper, white pepper, basil, and thyme.
  2. To make the roux heat the vegetable oil In a large fry pan over high heat until it begins to smoke.
  3. Whisk in the all-purpose flour. Continue whisking for 3 minutes until the flour turns a dark red brownish color.
  4. Remove from the heat and add the chopped, onion, celery, bell pepper, and a tablespoon of the spice mixture. Stir for up to 5 minutes until the mixture cools.
  5. In a sauce pan bring to a boil 1/2 the seafood stock. Stir in the roux and lower the heat to a simmer. Stir for up to two minutes until the roux dissolves and creates a creamy sauce.
  6. In a large sauce pan melt 1/2 the butter over medium high heat. Add the shrimp and green onion and shake the pan constantly so all the shrimp is coated.
  7. Add the creamy sauce, remaining fish stock, remaining butter, and remaining spice mixture.
  8. Continue to shake the pan until the all the ingredients are combined. Serve immediately.


Seafood stock or fish stock can be found frozen in many seafood stores, gourmet shops, or in the frozen seafood section of your grocery store.