Shrimp Étouffée

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1

Shrimp Étouffée

This recipe has the rich roux based sauce that I remember from when I visited New Orleans. It's quick and is a fantastic southern dish.

To make this meal in 30 minutes you'll need to use a cast iron skillet. Otherwise add an additional 10-15 minutes to cook the roux.

, November 4, 2011


  • 1/3 cup Chopped Onions
  • 1/6 cup Chopped Green Bell Peppers
  • 1/6 cup Chopped Celery
  • 2 tbsp Butter
  • 1 tbsp Flour
  • 2/3 cup Water
  • 1/2 lb Shrimp
  • 1 Bay Leaf
  • 1/4 tsp File Powder
  • Tabasco Sauce
  • Salt & Pepper
  • 3/4 cup Cooked Rice


  1. Chop Vegetables and set aside
  2. Start Rice.
  3. While rice is cooking, create a roux with the flour and butter. Brown the butter, stirring constantly until it is walnut colored, in a cast iron skille.
  4. Saute the vegetables until soft, do not burn or fry them.
  5. Add the water, shrimp, file powder and the bay leaf and cook until shrimp are done and sauce thickens.
  6. Add Tabasco, salt and pepper to taste while the shrimp are cooking.
  7. Serve over rice

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