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5.0 from 36 votes

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.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 25 mins
Servings: 4
Calories: 285 kcal
Course: Main Course
Cuisine: Cajun

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 talk celery sliced
  • 1 bay leaf
  • 2 teaspoons peppercorns
  • 2 prigs 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
    Cup of Yum
  1. Place all the ingredients in a large pot and bring to a simmer. Cook for 30-45 minutes.
  2. 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
  1. 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.
  2. Add the onion, bell pepper and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender.
  3. Add the garlic and cook for 30 seconds.
  4. Stir in the tomatoes, bay leaf, salt, pepper, Cajun seasoning, Worcestershire sauce and hot sauce. Cook for 1 minute.
  5. Pour in the shrimp broth and bring the mixture to a simmer. Cook for 15-20 minutes or until sauce has thickened.
  6. Add the shrimp and cook for 5 minutes, or until shrimp is pink and opaque.
  7. Stir in the green onions. Sprinkle with parsley, then serve immediately with rice.

Nutrition Information

Calories 285kcal (14%) Carbohydrates 19g (6%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 31mg (10%) Sodium 856mg (36%) Potassium 414mg (12%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 3931IU (79%) Vitamin C 39mg (43%) Calcium 74mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 285

% Daily Value*

Calories 285kcal 14%
Carbohydrates 19g 6%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 31mg 10%
Sodium 856mg 36%
Potassium 414mg 9%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 3931IU 79%
Vitamin C 39mg 43%
Calcium 74mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.