Shrimp Etouffee

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Cajun recipe

Preparation time: 1 hr
Cooking time:

Difficulty: Medium - experience needed
Serves: 3-4 or more


1 onion, diced
3-5 cloves garlic, diced
2-3 ribs of celery, diced
4-5 mushrooms, diced
3-4 cups chicken stock, heated
4-5 T flour
1 14 oz bag frozen, uncooked, peeled and deveined shrimp, thawed
Cajun spice
Dried basil


In a large pan, heat enough EVOO to coat the bottom of the pan. Add diced onions, celery, mushrooms and cook until tender. During the last 2 minutes of cooking, add the garlic.

Add a couple Tablespoons of butter (or more EVOO) to loosen the veggies a bit. Sprinkle in flour and stir together to cook the flour. Add some salt/pepper and a good sprinkle of the cajun spice and basil at this point. Once the flour is cooked, start ladling in the stock to form a gravy, stirring and scraping the bottom of the pan to get up the bits of cooked veggies. Allow to come back up to a bubble and continue adding stock until you get the right gravy consistency you want. Taste the gravy at this point and add more seasonings if needed. Let simmer until about 10 minutes before you're ready to serve.

During the last 10 minutes, dump in your shrimp and stir to combine. Allow the shrimp to cook through...they will turn pink when they're done.

Serve over cooked rice. Add extra cajun spice if desired.

(I also added some cayenne pepper to spice it up, but it's not necessary if you don't like it spicy.)


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