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+ servings

Easy Shrimp Etouffee

A classic recipe for shrimp etouffee is perfect with crawfish too.
5 from 4 votes
Course Main Course
Cuisine American, Cajun, Creole
Servings 4 people


  • 1⅓ pounds shrimp shelled, deveined & clean
  • 1 cup butter 2 sticks
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 1 cup chopped celery
  • 2 cloves garlic minced
  • 5 Tablespoons all purpose flour
  • cup seafood stock
  • 1-1¼ teaspoons salt
  • ½ lemon juiced
  • ¼ teaspoon cayenne pepper to taste, optional
  • 1/2-1 teaspooon Creole/Cajun seasoning we love Tony Chachere's
  • 1/4 teaspoon smoked paprika
  • 1/2 cup chopped green onions
  • 1/4 cup chopped parsley


  • Melt butter over medium high heat. Add bell pepper, celery, onions and garlic and cook about 5-7 minutes.
  • Reduce heat to low and stir in flour and salt, stirring to keep it smooth. Cook, stirring constantly until flour is lightly browned. This should take approximately 20 minutes but can vary.
  • Add shrimp, stock, lemon juice and seasoning. Cook, stirring until shrimp are done - about 5-8 minutes
  • Stir in green onion and parsley, reserving a little if desired for garnish.
  • Serve over rice.
Keyword etoufee, shrimp
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