Ann's Shrimp Etouffee Recipe -
Ann's Shrimp Etouffee Recipe

Ann's Shrimp Etouffee

Recipe by  

"Delicious shrimp dish with a Cajun flair! I've spent 6 years perfecting this shrimp recipe. I use shrimp harvested from a local shrimp farm. This is also great with firm crab meat or fish!!"

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 40 mins

    2 hrs 25 mins


  1. In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.
  2. Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.
  3. Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2003

We are huge Etouffee fans here. This recipe was very hot but not very flavorful. I changed it a bit to make it more appealing to my taste. I used chicken broth instead of water, added a dash of cajun seasoning, worcestershire and a bit of parsley and tomato paste (to give it some color). When the whole thing was cooked I thickened it a bit more with some cornstarch in white wine (gave it a nice finished touch) I ended up with a traditional tasting true New Orleans style Shrimp toufee. Delicious!

Most Helpful Critical Review
Jan 25, 2010

I'm sure the sauce is excellent but I just have to tell you that cook in any size shrimp for 20 minutes will only give you the toughest shrimp imaginable... Please be fair to the shrimp; put them in LAST and cook them only until they turn pink - 4 minutes at best.

Jul 25, 2005

I had some crawfish etoufee while in nawlins last year and it wss incredible. so I decide to try and make some at home. my wife refused to eat crawfish which led me to this recipe. I reduced the recipe to 6 servings. I used chicken broth in place of water, added a heaping tablespoon of tomato paste, cut back on the paprika a good bit. I was astonished! this tasted perfect. this will be a regular for me. Also as others have noted. when reduceing the recipe don't forget to cut back on the water/chicken broth and cook times will be greatly reduced as well.

Mar 20, 2006

Cut the recipe to 4 servings, used 1/2c water, then added 1/2c of wine and a couple healthy shakes of creole seasoning toward the end. With 5 minutes left til done, I added 1lb of defrosted pre-cooked shrimp. I don't know if my changes made the recipe better, but we sure did love it!

Mar 24, 2006

This recipe was delicious. I did not abide by the cooking times as I thought that the shrimp would get tough.....and it worked out just fine. I did add about another tablespoon of butter in the beginning so the onions and celery would not burn. I also added the cayenne pepper and garlic salt instead of regular salt. My husband said to put the "on the list"! (he added that this was much better than his mom's and hers is to die for) Thank you Ann.

Mar 05, 2006

I really liked this but BECAREFUL! If you scale down the recipe, it does not change the amount of H20 listed in the method.I screwed up by adding too much H20 and had to let it cook way down. My dumb fault but it didn't dawn on me until I poured it in. Otherwise, it's really good!

Feb 28, 2003

Great recipe! I substituted chicken broth for the water, added a can of chopped tomatoes (in sauce), and added some extra red pepper flakes to make it nice and spicy. It was SO yummy over brown rice!

Dec 23, 2003

Scaled down to four. Substituted a bit of white wine for water and cajun seasoning for salt and pepper. Lightly seasoned shrimp with seafood seasoning and added a 4 oz. can of diced tomatoes. Very good with brown rice. Boyfriend loved it and so did I. Definately a keeper! Thanks, Ann!


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  • Calories
  • 205 kcal
  • 10%
  • Carbohydrates
  • 3.9 g
  • 1%
  • Cholesterol
  • 204 mg
  • 68%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 22.9 g
  • 46%
  • Sodium
  • 328 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Ann Cooper
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