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Shrimp Étouffée

Cook Time 1 hr 15 mins
Course Main Course
Cuisine French
Servings 6 people


  • ½ cup Salted butter
  • cup All-purpose flour
  • 2 cups Yellow onion chopped
  • ½ cup Celery chopped
  • 2 tsp Garlic minced
  • ½ cup Red bell pepper chopped
  • ½ cup Green bell pepper chopped
  • 1 cup Chicken broth
  • 1 cup Water
  • 2 lbs medium peeled, deveined raw shrimp
  • 2 tsp Hot sauce
  • 1 ¼ tsp Kosher salt
  • ½ tsp Black pepper
  • ¼ cup Scallions chopped
  • ¼ cup Fresh flat-leaf parsley chopped
  • Long-grain rice cooked


  • Melt butter in a large Dutch oven over medium-low; whisk in flour. Whisk constantly until mixture turns golden brown, about 10-12 minutes.
  • Increase heat to medium and add onion, celery, and garlic. Cook, stirring often, until soft and golden, about 15 minutes.
  • Stir in bell peppers, and cook, stirring often, 5 minutes. Stir in broth and water, and cook, stirring constantly, until mixture thickens, 7 to 10 minutes. Stir in shrimp, and cook, stirring occasionally, until shrimp turn pink, about 5 minutes. Stir in hot sauce, salt, and pepper; cook 5 more minutes. Stir in scallions and parsley, and simmer 5 minutes. Remove from heat. Cover and let stand 5 minutes. Serve immediately over hot cooked rice.
Keyword Rice, Shrimp