Shrimp Etouffee’


A Cajun classic.


  • 2 sticks butter
  • 2 medium onions chopped
  • 1/2 cup green onions scallions chopped
  • 1/4 cup parsley minced
  • 1/2 cup flour
  • 4 stalks celery chopped
  • 2 cloves garlic minced
  • 1 -14 ounce can diced tomatoes
  • 1 can chicken broth
  • salt, cayenne, and black pepper to taste
  • 1 pound shrimp peeled and deveined


Step 1

Sauté onions, garlic, and celery in butter until soft. Add flour, tomatoes, chicken broth, salt, peppers, and parsley then simmer for 20 minutes in heavy iron pot. Add shrimp and simmer until shrimp is cooked about 10 minutes or shrimp is pink. If gravy is too thick, add a little hot water. Serve over rice.

Recipe Type: ,


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