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Shrimp Etouffe Recipe

This is one of my favorite dishes when I am in New Orleans. Whenever a dish is served over rice, I like to use a mix of white and brown rice to add a little pizzazz. Thanks for the recipe, Kayla!

Prep: 20 minutes | Cook: 50 minutes | Serves: 8

Roux, shrimp, rice


  • 1/4 cup vegetable oil
  • 1/4 cup flour
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1/2 cup chopped green onion (plus an extra dash for garnish)
  • 2 tablespoons minced garlic
  • 1 can Ro’tel with green chilies
  • 2 1/2 tablespoons Tony Chachere’s Creole seasoning
  • 1 teaspoon Tabasco sauce (add more for more spice)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Worcestershire sauce
  • 1 can cream of shrimp soup
  • 1 8 ounce box or can clam juice stock
  • 2 pounds shelled and de-veined shrimp
  • 1/2 stick of butter


  1. To make the roux, heat the oil in a large saucepan over low heat. Whisk in the flour. Continuously whisk for about 15 to 20 minutes or until it forms a caramel colored paste with a nutty aroma.
  2. Add the onion, bell pepper, celery, green onion, and garlic and cover; cook about five minutes. Add the Ro’tel, Creole seasoning, Tabasco, salt, pepper, Worcestershire sauce, cream of shrimp and clam juice and stir to blend.
  3. Cover and bring mixture to a boil, reduce heat and let simmer for 15 to 20 minutes.
  4. Add shrimp and stir, cover and cook for 5 minutes. Remove from heat, add the butter and stir until butter is melted. Serve over rice and garnish with the extra green onions.

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