Total Time
2hrs 30mins
Prep 1 hr
Cook 1 hr 30 mins

This one is a crowd pleaser. I can't remember where I found this one but you'll love it. I think the clam juice makes the difference. Enjoy!

Ingredients Nutrition

Directions

  1. In a large pot over medium heat, melt butter; stir in flour and cook until bubbly. Stir in green onions, chopped onion, bell pepper, celery, garlic, bay leaf, thyme, and basil. Reduce heat to low and cook, uncovered, stirring often for approximately 20 to 30 minutes or until vegetables are soft.
  2. Increase heat to high and add tomato sauce, wine, clam juice, water, worcestershire sauce, white pepper, and Tabasco; stirring, bring to a boil. Reduce heat to low and simmer, stirring occasionally, about 45 minutes or until thickened and reduced to 4 1/2 cups. Stir in lemon zest, lemon juice, parsley, and shrimp. Simmer approximately 2 to 3 minutes or until shrimp are cooked. Remove from heat and serve over hot cooked rice.

Reviews

(4)
Most Helpful

This was a quick fix.Eazy to make. I love this recipe,and everyone was impressed with how it came out.Use it.

andreasprince2 March 21, 2009

This was awesome and fun to make. The only change I made was 1/2 cup of wine (that was all I had on hand) and 1 1/2 cups of chicken stock instead of the water. Everyone raved! One of my guests took the printed recipe off the stove so she could make it too. I agree the clam juice is a must!

tamwah March 03, 2008

Now thats What Real Etouffee Is

babygyrl51o February 08, 2008

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