Recipe: Shrimp Étouffée

If you’re looking for a classic Louisiana dish, look no further than this shrimp étouffée! Étouffée means “smothered” and if you’re a Southerner, you know that smothering is a definite hallmark of southern cooking. Served with cajun seasoning, the “Holy Trinity” of veggies and over rice, this dish will undoubtedly impress all your friends visiting from up north.


Shrimp Etouffee 

Original # of Servings: 1

Total Time: 35 minutes

Active Time: 10 minutes


  • shrimp – 4 ounce
  • all purpose flour – 2 ounce
  • celery – 1/2 stalk
  • white onion – 1/8
  • worcestershire sauce – 3/4 teaspoon
  • green bell pepper – 1/8
  • cayenne pepper – 1/8 teaspoon
  • salt – 1/8 teaspoon
  • white rice – 4 tablespoon
  • extra virgin olive oil – 3/4 teaspoon
  • vegetable broth – 1 tablespoon
  • unsalted butter – 1 tablespoon


  1. Small dice onion.
  2. Trim bottom inch of celery. Discard. Small dice.
  3. Small dice bell pepper discarding seeds and ribs.
  4. Peel shrimp of all shell.
  5. Heat pan on high heat.
  6. Whisk flour and butter together to make a blonde roux. Remove from heat.
  7. Heat oil in a separate pan on medium high heat.
  8. Add onion, celery and peppers to pan. Cook until soft about 5 minutes.
  9. Add shrimp to pan. Stir 1 minute.
  10. Add worcestershire, broth, roux and seasonings to pan.
  11. Reduce heat. Cook for 2 minutes.
  12. Add rice to boiling pot of water. Cook until done about 10 minutes.
  13. Serve shrimp etouffee with hot rice.

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