Shrimp Etouffee

READY IN: 1hr 5mins
Recipe by Denise

Our family Shrimp Etouffee recipe. Adapted from many different recipes to suit our own tastes. This one is spicy and delicious, a dark Etoufee, not a pale imitation!

Top Review by Just Call Me Martha

This is so good! I've made it a few times now and patience is key in making of the roux. You can't hurry it along. I had DH stirring and he kept saying, "But it DOES look like peanut butter. It's done." But, I kept making him stir - probably about 15 minutes (of whining) altogether. Then when the chopped vegetables are added, it smelled wonderful. I can only imagine how great this would be with nice, fresh shrimp rather than the frozen I was forced to use. Note: I think I checked with Denise! once before on this and it should actually be UNCOOKED shrimp that you use.

Ingredients Nutrition


  1. Melt butter in large cast iron skillet.
  2. The cast iron is very important as this is what helps develop the very dark color of the roux.
  3. Blend in flour and stir over medium heat, until the roux is dark brown.
  4. Be patient, this will take at least 20 minutes and should be the consistency of dark rich peanut butter.
  5. This is the key to good etouffee.
  6. Don't be tempted to turn up the heat, just keep stirring!
  7. Add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes.
  8. Add all spices except parsley and cook another 5-10 minutes.
  9. Stir in shrimp, beer and broth and simmer 15 minutes.
  10. Add fresh parsley and simmer five more minutes.
  11. Serve etouffee over hot cooked rice.
  12. Serve with icy cold beer and very crusty French bread.

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