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Kevin Ferguson: "love this recipe....thanks" Read More
19Ingredients
75Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. butter
- 4 Tbsp. flour (or rice flour)
- 1 lb. 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 tsp. thyme (chopped)
- 1 cup tomato (diced)
- 1 Tbsp. Creole seasoning
- 1 Tbsp. Worcestershire sauce
- hot sauce (to taste)
- salt
- pepper
- 2 Tbsp. butter
- 2 Tbsp. lemon juice (~1/2 lemon)
- 1/4 cup green onions (sliced)
- 1/4 cup parsley (chopped)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol220mg73% |
Sodium650mg27% |
Potassium680mg19% |
Protein28g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A30% |
Vitamin C70% |
Calcium15% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(53)
K. 3 years ago
Pretty good recipe. The roux should be seasoned earlier in my opinion. My family enjoyed it.
VersatileLineCook 3 years ago
Another winner. Followed exactly but let it simmer a bit longer to make it thicker. Spice level just right for the family
Martha Harris 4 years ago
This was delicious! I followed the recipe exactly...but I forgot to save my shrimp shells to boil with the chicken broth. The number of servings say “4” but my husband and I enjoyed the entire recipe, it was that good!
Sheila Ducre 4 years ago
Delicious!! Easy to make and you can change the protein to chicken or crawfish!!
Anita 4 years ago
I used frozen shrimps but I’m sure it would’ve been better with fresh shrimps. I liked the consistency of the sauce and added extra bell peppers. Good but wasn’t blown away by the flavors.
Cecilia Collins Knight 4 years ago
This turned out great!!!.... I left out the hot sauce or jalapeno pepper. don't do spicy. I also added some beef broth and file powder. I will definitely make this again.
Marcelyn Bible 4 years ago
I made the Etouffee and it was great! Perfect for Mardi Gras and Fat Tuesday. Let the good time roll.
Turner 5 years 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 5 years 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🤙✌🏿
Weeks 5 years ago
Some of the best étouffée that have ever made or eaten! Going to add some crawfish next time.
Jewel Watts 5 years 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 5 years 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
Shalyse 5 years ago
the final product was good but the recipe was not well written and hard to follow at times
Robert Defranco 5 years 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.