Close up image of Shrimp Etoufee and a side of rice garnished with green onions
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Louisiana Shrimp Etouffee

A delicious Southern medley of tender Gulf shrimp, in a medium blonde roux, accented with onion, celery and bell peppers--all served with a bed of white rice!
Prep Time10 mins
Cook Time30 mins
Cooking time for Shrimp Stock45 mins
Total Time1 hr 25 mins
Course: Entree
Cuisine: Cajun, French, French-American, Louisiana
Servings: 4 servings
Calories: 100kcal
Author: Anecia Hero - SmartyPantsKitchen


Shrimp Stock (See Notes: No Time to Make Stock)

  • 1 lb Gulf shrimp shells and tails
  • ¼ cup yellow onion chopped
  • ¼ cup celery chopped
  • ¼ cup green bell pepper chopped
  • 2 whole garlic cloves
  • 2 dried bay leaves
  • 1 teaspoon dried thyme
  • 1 ½ inch slice of lemon
  • 4 cups water

Etoufee Ingredients

  • 1 lb Gulf shrimp shelled and deveined
  • 4 tablespoons butter
  • ½ cup flour
  • ½ cup celery chopped
  • ½ cup yellow onion chopped
  • ½ cup green bell pepper chopped
  • cups Shrimp stock
  • 2 tablespoons Tony Chachere's Creole Seasoning (divided)
  • 1 14.5 oz. can stewed tomatoes chopped
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Louisiana Hot Sauce
  • 4 cups prepared white rice
  • 1 bunch green onions , for garnish


Shrimp Stock Instructions

  • Add all ingredients in a large stockpot; bring to boil
  • Reduce heat and allow to simmer 45 minutes
  • Drain liquid and set aside

Make the Etoufee

  • Season shelled, raw shrimp with 1 tablespoon of Tony Chachere's Creole Seasoning; set aside
  • In a heavy bottom skillet, melt butter; sprinkle in flour; combine well
  • Add chopped onion, celery and green bell peppers to butter/flour mixture; cook 5 minutes
  • Gradually add in shrimp stock, stirring with whisk to remove any lumps
  • Add Worcestershire sauce, remaining tablespoon of Tony Chachere's Creole Seasoning, stewed tomatoes and Louisiana hot sauce; combine well (use wooden spoon to break apart tomatoes)
  • Allow mixture to cook on low for 10 minutes; taste for salt
  • Add seasoned shrimp to mixture; allow to cook for 10 minutes
  • Meanwhile, prepare rice
  • Plate rice onto plates or bowls and ladle shrimp and roux over rice; garnish with chopped green onions


No Time to Make Shrimp Stock?
No problem. You'll need at least 1 1/2 cups of shrimp stock. Use a high-quality seafood stock, such as Bay Harbor brand (it's in a can, not a box). Another option is Kitchen Basics Seafood Stock, which comes in a box.


Calories: 100kcal