Dinner Recipes

Shrimp Étouffée

January 8, 2016
Shrimp Etouffee

I made this for my extended family and they had a fit. It got a 5-star rating in my personal cookbook file, so it’s a keeper.

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Shrimp Étouffée
Shrimp Etouffee
Servings
10 Servings
Ingredients
  • 1 cup Butter melted
  • 1/2 cup plus 2 T all-purpose flour
  • 1 1/2 cups finely chopped celery
  • 1 cup chopped green bell pepper
  • 1 can chicken broth 14 1/2 ounce
  • 2 cups water
  • 1/4 cup chopped fresh parsley
  • 1 T tomato paste
  • 1 bay leaf
  • 1/4 t salt
  • 1/4 t black pepper
  • 2 packages cooked peeled, and deveined shrimp, 1-pound
  • 1/2 cup chopped green onions
  • Hot cooked rice
Servings
10 Servings
Ingredients
  • 1 cup Butter melted
  • 1/2 cup plus 2 T all-purpose flour
  • 1 1/2 cups finely chopped celery
  • 1 cup chopped green bell pepper
  • 1 can chicken broth 14 1/2 ounce
  • 2 cups water
  • 1/4 cup chopped fresh parsley
  • 1 T tomato paste
  • 1 bay leaf
  • 1/4 t salt
  • 1/4 t black pepper
  • 2 packages cooked peeled, and deveined shrimp, 1-pound
  • 1/2 cup chopped green onions
  • Hot cooked rice
Shrimp Etouffee
Instructions
  1. Combine butter and flour in a large Dutch oven; cook over medium-high heat, stirring constantly, 8 to 10 minutes or until roux is caramel-colored.
  2. Add celery and green pepper; cook 4 minutes. add chicken broth and next 7 ingredients; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally.
  3. Add shrimp and green onions. Cook for 5 minutes. Discard bay leaf. Serve over rice.
Recipe Notes

Photo and adapted recipe from Southern Living Homestyle Cooking.

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