Raoul’s Shrimp Etouffee

Here is yet another rendition of Shrimp Etouffee that I have worked a little. I’ve had many compliments for this version.


  • 2 pounds peeled deveined shrimp (cut into bite sized pieces)
  • 1/2 cup chopped celery
  • 1 medium chopped onion
  • 1 stick butter (8 Tbsp)
  • 1 tbsp tomato paste
  • 1/2 cup flour
  • 1/2 cup chopped bell pepper
  • 1 tbsp chopped parsley
  • 1/2 cup green onion tops, chopped fine (optional)
  • 3 to 4 cloves garlic, minced
  • 3/4 to 1 cup water
  • 1/2 tsp salt
  • 1/4 tsp cayenne


Step 1

Melt butter, add in flour stirring with whisk continuously about 8 minutes on medium–high heat. Roux should be light golden yellow in appearance. Add onions, bell pepper, celery, and sweat until translucent ; then add garlic for 1 minute more.

Step 2

Add tomato paste and water blend, then cook medium-low heat for 20 to 25 minutes..

Step 3

Mix thoroughly then add parsley, onion tops and shrimp. Mix through 3 to 4 minutes more, then cut off heat. Let stand covered for 8 to 10 minutes. Serve over steamed rice.

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