Shrimp Etouffee’

Shrimp Etouffee’

Course Main Course
Cuisine Seafood
Servings 6


  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1-1/4 cups onion diced
  • 1/2 cup green pepper diced
  • 3/4 cup celery diced
  • 2 large cloves garlic minced
  • 1 8-ounce bottle clam juice
  • 1 14-ounce can diced tomatoes undrained
  • 1-1/2 teaspoons Cajun seasoning
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspon Tabasco
  • 6 green onions sliced, keep greens separate
  • 2 pounds shrimp peeled and deveined
  • 2 tablespoons butter
  • White rice for serving


  • In a large heavy saucepan, make roux by whisking together oil and flour over medium to medium-low heat. Once combined, stir continuously with a wooden spoon for at least 20 minutes, until mixture turns a dark caramel color. It should darken very slowly. It will burn if the heat is too high or you don’t continually stir it.
  • Once roux is a deep rich brown, turn heat to low and add onion, green pepper, celery and white part of green onions. Cook 5 minutes until vegetables are soft.
  • Add garlic and cook 30 seconds.
  • Add clam juice, tomatoes, Cajun seasoning, Worcestershire sauce, black and cayenne pepper, salt, thyme, bay leaf and Tabasco. Bring to a boil and simmer 15 minutes.
  • Add shrimp and cook 2 to 3 minutes. Remove bay leaf. Turn off heat and add butter, stirring to mix.
  • Serve over white rice sprinkled with remaining green onion tops and extra hot sauce.


Nutrition information: 463 calories; 25g fat; 763mg sodium; 21.7g carbohydrates; 37.4g protein.