Shrimp Etouffee

5 from 4 reviews

This shrimp stew is delicious the next day and also freezes, though shrimp can soften somewhat.


  • 1 pound raw shrimp (peeled)
  • 1 stick butter (8 tablespoons) (or margarine)
  • ½ tablespoon flour (substitute gluten free flour, if desired)
  • 1 medium onion (chopped fine)
  • 1 stalk celery
  • ½ bell pepper (chopped fine)
  • 23 cloves garlic (chopped fine, or about ½ teaspoon minced)
  • 1 bunch green onion tops (chopped)
  • 3 tablespoons parsley (chopped)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon Cayenne pepper (or to tasted, and serve hot sauce on the table)
  • 1 dash Worcestershire sauce
  • 45 cups cooked rice


  1. Melt butter or margarine in skillet.
  2. Add flour and stir until blended.
  3. Add chopped onion, bell pepper, celery, and garlic and sauté until vegetables are tender.
  4. Add shrimp and cover, cooking for 15-20 minutes on low heat, stirring from time to time (NOTE: when making ahead, I only cook for 10 minutes to avoid overcooking shrimp).
  5. Add salt, black and red pepper, Worcestershire sauce, green onion tops, and parsley.
  6. Simmer until thoroughly heated and shrimp are cooked (about 5-10 minutes).
  7. Serve over rice.


I use small-to-medium sized raw shrimp. You can use any size shrimp you like. It is also possible to use precooked shrimp, but add them in at the last step and just heat them through. Make sure they are thawed before you add them to your Étouffée.

Keywords: etouffee, shrimp etouffee

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