Shrimp Etouffee
Recipe type: Main Course
Cuisine: Creole, Cajun
Prep time: 
Cook time: 
Total time: 
Serves: 4
Weight Watchers Info: 6 PointsPlus per serving if use 1 pound shrimp (rice is extra), 8 PointsPlus per serving if use 1-1/2 pounds shrimp (rice is extra)
  • 2 Tbsp Creole or Cajun seasoning (Zatarain's, Chachere's, or Emeril's), divided
  • 4 Tbsp unsalted butter, divided
  • ½ Sweet or yellow onion, small chopped or large diced
  • 1 Stalk celery, small chopped or large diced
  • ¼ Cup bell pepper, or one Anaheim, or a large Jalapeno, diced
  • ¼ Cup flour
  • 1 Roma or other small tomato, diced
  • 1½ Cup shrimp or seafood stock
  • 2 Tbsp minced garlic
  • 1 Small bundle fresh Thyme
  • 2 Tsp Worcestershire sauce
  • 1 Tsp hot sauce (Crystal, Louisiana, Tabasco, etc)
  • ½ Cup green onions
  • 3 Tbsp minced Italian parsley
  • 1 to 1½ Lbs peeled and deveined shrimp (I prefer size 26-30)
  • 1 Cup cut okra (I use frozen, but thaw before use)
  • Salt, Black Pepper, Cayenne to taste
  1. Season shrimp with 1 Tbsp of Creole seasoning.
  2. Melt 3 tbsp butter in large cast iron skillet, pot or dutch oven.
  3. Add onions, pepper, and celery, saute until translucent.
  4. Whisk in flour to make a blonde roux, stirring constantly 3-5 minutes.
  5. Stir in remaining Creole seasoning.
  6. Add a small amount of shrimp stock, stirring well to form a paste. Add remaining stock gradually, whisking constantly.
  7. Bring to a boil, then reduce to simmer. Should be consistency of gravy, not soup or paste--add more stock if necessary.
  8. Add tomatoes, garlic, thyme, Worcestershire, and hot sauce, plus salt, pepper, and cayenne to taste.
  9. Simmer for 20-30 minutes.
  10. Add shrimp, okra, green onions, and parsley.
  11. Simmer for 10 minutes or until shrimp is cooked through.
  12. Add remaining 1 Tbsp butter, and stir in.
  13. Adjust seasonings, if necessary (it hasn't been for us).
  14. Serve over rice.
Recipe by The Taste Place at