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A pot of shrimp etouffee garnished with green onions and parsley.
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Shrimp Etouffee

This shrimp etouffee is tender and succulent shrimp stewed with tomatoes, vegetables and seasonings, all served with steamed rice. A classic dish that's full of bold flavors and is quick and easy to make.
Course Main
Cuisine Cajun
Keyword shrimp etouffee
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 285kcal
Author Sara Welch

Ingredients

For the shrimp broth

  • shells from 1 1/2 pounds of shrimp
  • 1 carrot peeled and cut into 1 1/2 inch slices
  • 1/2 onion cut into wedges
  • 1 stalk celery sliced
  • 1 bay leaf
  • 2 teaspoons peppercorns
  • 2 sprigs fresh thyme
  • 4 cups water

For the etouffee

  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 1/2 cup onion finely diced
  • 1/2 cup celery finely diced
  • 1 green bell pepper finely diced
  • 2 teaspoons garlic minced
  • 1 cup canned diced tomatoes do not drain
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 2 cups shrimp broth recipe above
  • 1 1/2 pounds medium to large shrimp (shell-on) peel and reserve shells for shrimp broth
  • 1/4 cup green onions sliced
  • 2 tablespoons fresh parsley chopped
  • steamed white rice for serving

Instructions

For the shrimp broth

  • Place all the ingredients in a large pot and bring to a simmer. Cook for 30-45 minutes.
  • Let cool slightly, then strain the broth through a sieve. You will have more broth than you need for this recipe. Leftover broth can be frozen for later use.

For the etouffee

  • Melt the butter in a large pot over medium heat. Add the flour and whisk until smooth. Cook, stirring constantly, for 5-7 minutes or until roux is light golden brown.
  • Add the onion, bell pepper and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender.
  • Add the garlic and cook for 30 seconds.
  • Stir in the tomatoes, bay leaf, salt, pepper, Cajun seasoning, Worcestershire sauce and hot sauce. Cook for 1 minute.
  • Pour in the shrimp broth and bring the mixture to a simmer. Cook for 15-20 minutes or until sauce has thickened.
  • Add the shrimp and cook for 5 minutes, or until shrimp is pink and opaque.
  • Stir in the green onions. Sprinkle with parsley, then serve immediately with rice.

Video

Nutrition

Calories: 285kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 856mg | Potassium: 414mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3931IU | Vitamin C: 39mg | Calcium: 74mg | Iron: 2mg