Shrimp Etouffee

This recipe if fairly spicy, you can reduce or eliminate the red pepper and Creole seasonings for less bite.

Yield: 1 serving
Community Recipe from


  • 3 tablespoon(s) flour
  • 1/3 cup(s) oil
  • 2 onions chopped
  • 1 bell pepper chopped
  • 1 pound(s) med shrimp shelled & deveined
  • 2 tablespoon(s) dried parsley
  • 1 teaspoon(s) Creole seasoning
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) black pepper
  • 1 teaspoon(s) red pepper
  • 1 can(s) stewed tomatoes
  • 1 cup(s) water
  • 1 cup(s) tomato sauce
  • 1 tablespoon(s) file (to sprinkle on top)


  1. In a large stockpot add oil and flour, cook over medium heat until brown to make your roux. Add onions to roux, cook to-15 minutes. Add bell pepper, shrimp, parsley, Creole seasoning, salt and black pepper. Simmer 10 minutes. Add red pepper, tomatoes, tomato sauce and water. Simmer at least 1 hour, adding water gradually if it gets too thick. Spring top with file if desired.
November 2011

This recipe is a personal recipe added by Toniahooper and has not been tested or endorsed by MyRecipes.

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