Shrimp Etouffee

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 209.4
  • Total Fat: 7.1 g
  • Cholesterol: 173.9 mg
  • Sodium: 1,329.7 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 25.0 g

View full nutritional breakdown of Shrimp Etouffee calories by ingredient


Modified from Food & Wine recipe Modified from Food & Wine recipe
Number of Servings: 6


    2 tablespoons cooking oil
    2 tablespoons flour
    2 tablespoons tomato paste
    1 1/2 cups canned low-sodium chicken broth or homemade stock
    1 green bell pepper, chopped
    2 ribs celery, chopped
    2 onions, chopped
    2 - 3 cloves garlic, minced
    1 bay leaf
    2 teaspoons salt
    1/4 teaspoon cayenne
    1/2 teaspoon fresh-ground black pepper
    1/2 teaspoon dried thyme
    1 1/2 pounds medium shrimp, shelled
    2 scallions including green tops, chopped


In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes. Whisk in tomato paste.

Stir in the bell pepper, celery, onions, garlic, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.

Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the étouffée over the rice.

Fish Alternatives:
The most authentic substitution, if you can get them, would be cooked crawfish tails. Toss them in at the end and just heat through.

Number of Servings: 6

Recipe submitted by SparkPeople user CBATTE.