Shrimp Etoufee III

Shrimp Etoufee III

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"I go by feel more that cups and teaspoons - this is one my mother had fed us when we were little - and we loved it! I cook it now and my kids love it! Try this and see! This takes time but it's good!"
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2 h 30 m servings 369 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 287 mg
  • 96%
  • Sodium:
  • 876 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. In a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. Blend well. Cover and place in the refrigerator.
  2. In a large pot over medium heat, melt 1/2 cup of margarine and add the onions. Saute the onions until they are translucent.
  3. Stir in the celery and bell pepper. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup of margarine and bring to a boil. Fold in the shrimp and reduce heat to medium cook for 10 minutes.
  4. Mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and red pepper flakes to taste.


  1. 81 Ratings

Most helpful positive review

This was very very good! Next time I make it I will change a few things. It had way to much butter in it. I would make a roux to cook the onions, bell pepper and celery in then you would not nee...

Most helpful critical review

I made this recipe recently, with a few necessary changes: Add an amount of flour equal to the amount of butter (1 cup in the original recipe) to the butter over medium heat for about 20 minute...

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This was very very good! Next time I make it I will change a few things. It had way to much butter in it. I would make a roux to cook the onions, bell pepper and celery in then you would not nee...

This is the first time I have made shrimp etoufee. The recipe was absolutely delicious. I used butter instead of margarine, chicken broth instead of water, and doubled the amount of cornstarch b...

The only reason I'm not rating it a 5 is because my first attempt was a disaster! It says after you add in the celery and peppers to turn the heat up to high and stir occasionally. I ended up ...

Good basic etouffee. I'm from Baton Rouge, LA, so a few changes are necessary to make it authentic. The main change is to make a roux (flour browned in oil) instead of using cornstarch. Corns...

This was a FANTASTIC recipe! I actually added about 1 tsp. more cornstarch and also a diced jalepeno to add more heat as my family enjoys spicy food, but it definitely got rave reviews! It's al...

Made this for a dinner gathering and everyone had seconds! So simple and so delicious! I added more mushrooms and a little fresh parsley.Unlike a lot of seafood dishes that don't taste good rehe...

I had never had this dish before but I will definitely make again! It was so good! I cut it back to 4 serving since it's just two of us. I was a little nervous on how this was going to turn out....

I had my inlaws over for a Mardi Gras Dinner and we all loved this dish. I ended up using chicken broth instead of water and also made 1/2 of it with chicken and the other 1/2 shrimp. Both ver...

man, this stuff was great -- took a little while and as with most soups and etoufees, it gets better the longer you cook it. it was perfect and pretty easy to cook. congrats to Ronnie B from a...

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