Shrimp Etoufee

Made  times
geebz 2

"This is a delicious recipe that I've combined from both of my Louisiana-born and bred grandmas. It is quick to prepare and delicious to eat. My very picky son is asking for seconds in spite of the fact that it has the accursed "bell pepper" and even..."celery". It really is delicious!"
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0 4 servings yields skillet full
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

  1. In a skillet, melt butter & vegetable oil until it bubbles. Be mindful not to let it burn.
  2. Gradually add flour by whisking it into the butter/oil mixture. After blending flour, butter & oil, let it come to a bubble while whisking and avoiding the chance of browning.
  3. After three minutes, add garlic & onion to roux.
  4. When onions are clear, add celery, bell pepper, Zatarain's Creole Seasoning & shrimp.
  5. Keep stiring with a wooden spoon until well blended and then add chicken broth. Blend smoothly and gently with your whisk. The mixture will be a smooth and yellow/saffron color.
  6. Let simmer until it thickens.
  7. Spoon into a bowl.
  8. Put cooked rice in a dry measuring cup and place on top of etoufee.
  9. Top with green onions,serve & enjoy.
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Simple and delicious!