Shrimp Etouffee Recipe | Yummly
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Shrimp Etouffee

B: "Excellent alternative to gumbo, and less time, wi…" Read More
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Shrimp Etouffee

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  • 2 Tbsp. canola oil
  • 1/4 cup flour
  • 2 Tbsp. butter
  • 1/2 cup green bell pepper (diced)
  • 1/2 medium onion (diced)
  • 1/3 cup chopped celery (about 1-2 sticks)
  • 2 tsp. minced garlic
  • 1 tsp. thyme (fresh or dried)
  • 1 bay leaf
  • 1 cup chopped tomatoes
  • 2 tsp. Creole seasoning
  • 1/2 tsp. smoked paprika
  • 1 tsp. Worcestershire sauce
  • 2 cups seafood broth (sub with water)
  • 1 lb. shrimp (peeled and deveined reserve shrimp shells)
  • 3 Tbsp. chopped parsley
  • 2 green onions (chopped)
  • 1 tsp. hot sauce (optional)
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories290Calories from Fat140
    Total Fat15g23%
    Saturated Fat4g20%
    Trans Fat
    Calories from Fat140
    Total Carbohydrate13g4%
    Dietary Fiber2g8%
    Vitamin A25%
    Vitamin C50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    B 7 months ago
    Excellent alternative to gumbo, and less time, will be doing it again! Typical ingredients that are in my freezer, pantry or spice rack..added okra too!
    Reviewer Profile Image
    Samantha Sareth a year ago
    Def my go to recipe for this dish! Soooo good!!
    Reviewer Profile Image
    April Z. a year ago
    I didn't have any fresh tomatoes so I ended up using no salt added canned diced tomatoes. A bit more liquid than I planned, but it waa okay after I assed a bit of cornstarch to the pot to thicken it up. Tasty.
    Reviewer Profile Image
    Marshaya a year ago
    Excellent!!!! I added additional Cajun spices. My family loved it!!!
    Reviewer Profile Image
    Solmo a year ago
    Really excellent didn’t change a thing
    Reviewer Profile Image
    Drew a year ago
    Very good cooked the rue a little longer than stated for proper color
    Reviewer Profile Image
    CleverFoodLover 2 years ago
    I learned how to cook Cajun from my ex-mother-in-law. She & my ex-husband are from Slidell, LA. So the expectation was high for them. I made this recipe with my stepdaughter this Christmas day. I let her do most of the cooking & it turned out sooooooooooooooo good!!!
    Reviewer Profile Image
    Kristi Falkenhagen 2 years ago
    My husband really liked it said great flavor! Will make again
    Reviewer Profile Image
    Parfait 2 years ago
    Very Tasty I find the quantité of thym shoud be half of quantity.It ‘ is different.
    Reviewer Profile Image
    Durojaiye 2 years ago
    This turned our great. The directions very clear and the video helped if you were confused about anything. Easy and quick. Putting this on dinner rotation.
    Reviewer Profile Image
    james m. 2 years ago
    absolutely wonderful
    Reviewer Profile Image
    Sunshine D 2 years ago
    I made a few tweaks, I added a 15 ounce can of fire roasted diced tomatoes, used Chicken broth instead of shrimp... I also added some andouille I had in the fridge and added a little extra creole seasoning, came out delicious I’ll definitely make it again.
    Reviewer Profile Image
    Stephen Turner 2 years ago
    I made this for my boyfriend who is from Louisiana and LOVES Cajun food - he thought it was wonderful. :)
    Reviewer Profile Image
    Jacqueline Kincade 2 years ago
    This recipe is more than one could expect. I really enjoyed it. Thanks for a great recipe.
    Reviewer Profile Image
    Robert Preston 3 years ago
    i had to tweak the thickness and add a little more seasoning, but over all, it was amazing!