Ann's Shrimp Etouffee

Ann's Shrimp Etouffee

181
Ann Cooper 0

"Delicious shrimp dish with a Cajun flair! I've spent 6 years perfecting this shrimp recipe. I use shrimp harvested from a local shrimp farm. This is also great with firm crab meat or fish!!"

Ingredients 2 h 25 m {{adjustedServings}} servings 205 cals

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.
  2. Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.
  3. Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.
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Reviews 181

  1. 229 Ratings

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SEAWAKIM
11/10/2003

We are huge Etouffee fans here. This recipe was very hot but not very flavorful. I changed it a bit to make it more appealing to my taste. I used chicken broth instead of water, added a dash of cajun seasoning, worcestershire and a bit of parsley and tomato paste (to give it some color). When the whole thing was cooked I thickened it a bit more with some cornstarch in white wine (gave it a nice finished touch) I ended up with a traditional tasting true New Orleans style Shrimp toufee. Delicious!

John S.
7/25/2005

I had some crawfish etoufee while in nawlins last year and it wss incredible. so I decide to try and make some at home. my wife refused to eat crawfish which led me to this recipe. I reduced the recipe to 6 servings. I used chicken broth in place of water, added a heaping tablespoon of tomato paste, cut back on the paprika a good bit. I was astonished! this tasted perfect. this will be a regular for me. Also as others have noted. when reduceing the recipe don't forget to cut back on the water/chicken broth and cook times will be greatly reduced as well.

LIZCANCOOK
3/20/2006

Cut the recipe to 4 servings, used 1/2c water, then added 1/2c of wine and a couple healthy shakes of creole seasoning toward the end. With 5 minutes left til done, I added 1lb of defrosted pre-cooked shrimp. I don't know if my changes made the recipe better, but we sure did love it!