Shrimp Étouffée

Shrimp Étouffée Recipe
Photo: Photo: Becky Luigart-Stayner; Styling: Cindy Barr


4 servings (serving size: 1 1/4 cups étouffée and 2/3 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 453
Fat 14 g
Satfat 7.7 g
Monofat 3.4 g
Polyfat 1.4 g
Protein 28.7 g
Carbohydrate 51.6 g
Fiber 3.2 g
Cholesterol 206 mg
Iron 6 mg
Sodium 842 mg
Calcium 126 mg


4 tablespoons butter, softened
1 cup chopped onion
1 cup chopped green bell pepper
3/4 cup chopped celery
3 garlic cloves, minced
1.1 ounces all-purpose flour (about 1/4 cup)
2 teaspoons salt-free Cajun seasoning
1/4 teaspoon dried thyme
2 (8-ounce) bottles clam juice
3/4 cup chopped tomato
1 teaspoon Worcestershire sauce
1/2 cup chopped green onions
1/2 teaspoon salt
1 pound large shrimp, peeled and deveined
2 2/3 cups hot cooked long-grain rice


1. Melt 1 tablespoon butter in a Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic to pan; cook 8 minutes or until very tender and onion begins to brown, stirring frequently. Place onion mixture in a bowl. Melt remaining 3 tablespoons butter in pan. Stir in flour; cook 6 minutes or until flour turns a deep rust color, stirring constantly. Stir in Cajun seasoning, thyme, and clam juice; cook for 1 minute. Stir in onion mixture, tomato, and Worcestershire sauce; simmer for 15 minutes or until thick. Add green onions, salt, and shrimp; cook for 6 minutes or until shrimp are done, stirring occasionally. Serve over hot cooked rice. Serve with hot sauce, if desired.

September 2009
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