Shrimp Étouffée

4.3 stars based on 13 votes.
13 ratings
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  • 1/2 cup butter or margarine
  • 2 medium onions, chopped
  • 1 cup chopped celery
  • 1 cup chopped green onions
  • 2 cloves garlic, minced
  • 1/2 cup flour
  • 3 1/2 cups water
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 2 bay leaves
  • 1/4 teaspoon dried thyme leaves
  • 2 pounds shrimp, peeled and deveined
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • Hot cooked rice


Melt butter in large saucepot or Dutch oven; add onion, celery, green onion, and garlic. Cook 5 minutes or until tender. Add flour and stir until well blended. Stir in water, tomatoes, lemon juice, salt, bay leaves and thyme. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, stirring occasionally. Stir in shrimp and TABASCO® Sauce. Simmer 5 minutes longer or until shrimp turn pink. Discard bay leaves. Serve over rice.

Makes 8 servings.

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  • Name: Gera
    Date: December 15th, 2016
    Ordered it from Restaurant 1868. IT WAS SO GOOD IT WAS OFF THE CHARTS!!!!!
  • Name: Claude Misukiewicz
    Date: June 9th, 2012
    I've been serving this recipe to friends and family for years and it's always appreciated. It's fine as it is but....I replace the salt with the same amount of Cajun seasoning. I also replace some or all of the water with seafood stock or clam juice mixed with white wine. I double the Tabasco, too.