Total Time
1hr 25mins
Prep 45 mins
Cook 40 mins

Etouffe differs from Creole because it has a roux base and creoles have a tomato base. If you are nervous about making the roux from scratch, put the flour in a pan and brown in the oven and then just add to the melted butter in step one. This recipe is from Good Housekeeping Cookbook

Ingredients Nutrition


  1. Make the roux by melting the butter over medium-low heat in a Dutch Oven or other heavy pot and then gradually add the flour.STIR CONSTANTLY until smooth and a light brown color. Remove from heat but keep stirring until it has cooled down and there is no risk of burning it.
  2. Return pot to burner and add yellow pepper, garlic, onions, celery and cook over medium heat until ingredients are soft.
  3. Stir in water, tomatoe paste and spices.
  4. Simmer for 30 minutes.
  5. Add shrimp, parsley and green onions and cook for about 10 more minutes or until shrimp are pink and curled.
  6. Serve over white rice.


Most Helpful

I've been searching for years for a good etouffe recipe, and here it is! Thank you very much, this is comfort food for me and your recipe is perfect.

Moor Driver February 10, 2009

The flavor was great! I did not have yellow peppers but red and green and I threw in some frozen green peas at the last minute/ and it was an addition that was good in it. Some of us had it over rice and hubby had it just as it is. This was so very easy/I might throw in some creole seasoning the next time. Thanks for posting!

Montana Heart Song June 26, 2008

This is the first time I have ever made Etouffe or a rouxfrom scratch; your directions were right on and perfect for a first timer. My only suggesttion is to try it with canned crab and shrimp if you are into a seafood mix. Yum, Yum!!!

sunsetdragon August 28, 2007

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