Shrimp Etouffee

Turner: "This recipe is awesome! I bought shelled, deveine…" Read More


  • 4 tablespoons butter
  • 4 tablespoons flour (or rice flour)
  • 1 pound shrimp (shelled and deviened)
  • 2 cups chicken broth
  • 1 cup onion (diced)
  • 1/2 cup celery (diced)
  • 1/2 cup bell pepper (diced)
  • 4 cloves garlic (chopped)
  • 1 teaspoon thyme (chopped)
  • 1 cup tomato (diced)
  • 1 tablespoon creole seasoning
  • 1 tablespoon Worcestershire sauce
  • hot sauce (to taste)
  • salt
  • pepper
  • 2 tablespoons butter
  • 2 tablespoons lemon juice (~1/2 lemon)
  • 1/4 cup green onions (sliced)
  • 1/4 cup parsley (chopped)
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    NutritionView More

    Sodium27% DV650mg
    Fat32% DV21g
    Protein55% DV28g
    Carbs7% DV20g
    Fiber12% DV3g
    Calories370Calories from Fat190
    Total Fat21g32%
    Saturated Fat11g55%
    Trans Fat
    Calories from Fat190
    Total Carbohydrate20g7%
    Dietary Fiber3g12%
    Vitamin A30%
    Vitamin C70%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Turner 5 months ago
    This recipe is awesome! I bought shelled, deveined shrimp so I didn’t have any shells. However, I had purchased 1/3 lb of crawfish that I pulled the tails from and used the bodies in the stock. I also added a splash of white wine to the stock. Otherwise, I didn’t deviate and it was amazing!
    stuart 10 months ago
    This recipe was quicker than the way I make it the only problem I had was the gravy wasn’t thick enough for my taste but once I thickened it was the bomb this dish was off the chain my man gave praises for this dish will be making again and again🤙✌🏿
    Lacy 10 months ago
    Some of the best étouffée that have ever made or eaten! Going to add some crawfish next time.
    Jewel Watts 10 months ago
    Best thing I’ve ever cooked! Hands down. The recipe was perfect. I didn't have lemons and it still turned out beautiful. This is a 5-star dish. My husband was extremely impressed and even my 5 year old loved it.
    Tamara J. 10 months ago
    Easy to make and delicious. Used thawed, cooked shrimp and just let it soak in the chicken stock while prepping. Would be even better with fresh, I am sure, but it still was very tasty
    T Gonzalez a year ago
    great recipe and easy
    debi vargas a year ago
    It was delicious. Family loved it.
    Shalyse a year ago
    the final product was good but the recipe was not well written and hard to follow at times
    Robert D. a year ago
    It was good. I have had this dish in New Orleans and I must admit it tasted better there. I followed the directions, the prep work was inordinately long and the final product just did not have that pop. I had to thicken the final stew with a bit of corn starch slurry because it was just too loose. Perhaps I didn't cook the roux long enough. I will try this again and try kicking it up with more seasoning.
    LaJuana a year ago
    Great! I used rotes diced tomatoes.
    randall t. a year ago
    Perfect, making it again tonight with sausage added
    Kelonna a year ago
    Delicious!! Family loved it, will make again 😋
    Edward Moore a year ago
    Wonderful! Just be sure to add some salt at each layer!
    Monica S. a year ago
    Everybody in my office loved it!
    Beckett a year ago
    I have made this dish numerous times and love it. For a change of pace I also use crayfish rather then shrimp/ You can usually find crayfish meat in any good fish store.
    Denise a year ago
    I really liked this dish. My husband, not so much.
    Betty J. a year ago
    This recipe turned out perfect!
    YumChef a year ago
    taste was pretty good. i think i should have added the flour more slowly.
    Linda Brehm a year ago
    Wonderful. I plan on making it my first course for a Holiday dinner party. Hubby loved it. Did not add hot sauce. Didn’t need it.
    Sandy M. a year ago
    My family loved it will definitely make again!
    Sofi a year ago
    delicious. we really like the flavours and turned out perfectly! doubled up the veggies and used cilantro instead of parsley
    Chad Burton a year ago
    It turned out great. The directions could have been better though.
    Irby 2 years ago
    OMG this was so delicious and so easy to make!!! I will definitely be making this again. Restaurant quality!!!
    Claudia Rogers 2 years ago
    We loved it. 5 stars
    Eric Knutilla 2 years ago
    Dope! I make this frequently
    Kay Fernandez 2 years ago
    More prep than I thought but the end result was delicious!
    delon 2 years ago
    Delicious my 9 year daughter and I made highly recommended. 👌🏽
    Great taste for this down south houma Louisiana Cajun girl the only thing I did add was hard boiled eggs and for the tomatoes i used ro-tel tomatoes sha dats good no hot sauce salt or pepper needed instead of chicken broth i used seafood broth cause I threw shells away ya’ll enjoy
    Andreya 2 years ago
    Delicious, was wanting shrimp étouffée and this was surprisingly authentic and easy. I added andouille sausage but otherwise followed the recipe exactly. Will definitely keep in rotation.
    Janelle Flores 2 years ago
    Delicious as always! Tossed the shrimp shells before I decided to make this; still good but better with shrimp stock