Shrimp Etouffee

  • Author: Michelle Ferrand - Cup of Zest
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 1x


A traditional Louisianan dish that is packed with shrimp, veggies, and deliciousness. A great comfort food for Sunday night family meals!



  • 1 1/2 pounds extra-large shrimp (1620 count/pound), peeled, deveined, tails on, shells reserved
  • 3 tbsp. olive oil, divided
  • 3 tbsp. unsalted butter, divided
  • 2 1/2 cups water
  • 1/4 cup flour
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced bell pepper
  • 3 tbsp. minced garlic
  • 1 tbsp. creole seasoning
  • 1 teaspoon herbs de provence
  • 3/4 cup diced tomatoes
  • 1/2 cup thickly sliced green onion
  • 3 tbsp. minced Italian parsley
  • Optional: extra sliced green onion for garnish


  1. Finely chop 1/4 of your shrimp and set aside. Reserve the tails from the chopped shrimp.
  2. Add 1 tbsp. each olive oil and butter to a medium pot and bring to medium-high heat.
  3. Add shrimp shells and reserved tails (from the shrimp you chopped) and cook until crisp, browned, and any liquid has evaporated, about 5 minutes.
  4. Add the water and bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes. Strain liquid from solids and reserve liquid.
  5. Heat remaining 2 tbsp. each oil and butter in a large skillet over medium heat. Add flour and cook until light brown, about 3 minutes.
  6. Add onion, celery, bell pepper, garlic, creole seasoning, herbs, and cook and stir until veggies have softened, about 6-8 minutes.
  7. Add stock and tomatoes and cook and stir until sauce has thickened, about 6 minutes.
  8. Add chopped shrimp, whole shrimp, green onion, and parsley and cook and stir until shrimp are cooked through, about 4 minutes.
  9. Serve over rice!


Feel free to use any size shrimp you want! Just adjust the cook time as needed so your shrimp cook perfectly!

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