Shrimp Étouffée

August 28, 2008 at 9:49 pm 2 comments

In French Étouffée means smothered, and smothered shrimp sounded delicious! I saw this recipe in the July issue of cooking light and immediately knew Joe would love it. I don’t typically care for spicy food, but I thought I would give this a try anyways. I’m glad I did because Joe LOVED it. The flavor of this dish was wonderful and had a great creamy texture. I also imagine this dish would be just as wonderful served over pasta instead of rice. It’s very versatile. 

Shrimp Étouffée


4 Cups chicken broth

1 tsp dried thyme

1 tsp dried basil

1 bay leaf

Cup Butter, divided

½ Cup all-purpose flour

Cooking spray

1½ Cups chopped onion

Cup diced celery

½ Cup chopped red bell pepper

½ Cup chopped green bell pepper

¾ Cup water

¼ tomato paste

1 tsp salt-free Cajun seasoning

1½ tsp minced garlic

¼  tsp salt

¼ tsp black pepper

¼ tsp ground red pepper

1 tsp worcestershire sauce

½ Cup chopped green onions

½ Cup chopped fresh flat-leaf parsley, divided

1 lb medium shrimp, peeled and deveined

4 Cups hot cooked long-grain rice


Combine the first four ingredients in a small saucepan over medium heat. Bring the contents of the saucepan to a simmer, cover, and remove from heat. Meanwhile, melt ¼ cup of butter in a large skillet over medium heat. Add flour to pan whisking to combine. Cook for 1-2 minutes. Add 1 cup of broth mixture to pan and whisk until smooth. Add remaining 3 cups broth mixure, whisking until smooth. Set aside

Melt remaining butter in a large dutch oven coated with cooking spray over medium-high heat. Add onion, celery, and bell peppers to the pan. Cook 10 minutes or until vegetables are tender and onion is golden brown, stirring occassionally. Stir in water, scraping pan to loosen brown bits. Add tomato paste, Cajun seasoning, garlic, salt, black pepper, and red pepper. Cook 1 minute stirring constantly. Add reserved broth-flour mixture and worcestershire sauce to pan, stirring well to combine, bring to a simmer. Cook 10 minutes stirring occasionally. Add green onions, ¼ cup parsley, and shrimp. Cook 3 minutes or until shrimp are done. Discard the bay leaf. Serve over rice and sprinkle with remaining parsley.  

Source: adapted from Cooking Light


Entry filed under: main dish, seafood.

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2 Comments Add your own

  • 1. themilkmanswife  |  August 28, 2008 at 9:55 pm

    I’ve also made this from cooking light! We enjoyed it very much! 🙂 Looks great!

  • 2. JayBird  |  June 19, 2011 at 8:54 pm

    Made this for father’s day 🙂 My dad loved it and so did the rest of the family! We are planning on making it again. Yummmmm

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