Delicious shrimp dish with a Cajun flair! I've spent 6 years perfecting this shrimp recipe. I use shrimp harvested from a local shrimp farm. This is also great with firm crab meat or fish!!

Recipe Summary

prep:
30 mins
cook:
1 hr 40 mins
additional:
15 mins
total:
2 hrs 25 mins
Servings:
20
Yield:
20 servings
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.

    Advertisement
  • Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.

  • Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.

Nutrition Facts

205 calories; protein 22.9g; carbohydrates 3.9g; fat 11g; cholesterol 203.7mg; sodium 328mg. Full Nutrition
Advertisement

Reviews (191)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/10/2003
We are huge Etouffee fans here. This recipe was very hot but not very flavorful. I changed it a bit to make it more appealing to my taste. I used chicken broth instead of water, added a dash of cajun seasoning, worcestershire and a bit of parsley and tomato paste (to give it some color). When the whole thing was cooked I thickened it a bit more with some cornstarch in white wine (gave it a nice finished touch) I ended up with a traditional tasting true New Orleans style Shrimp toufee. Delicious! Read More
(181)

Most helpful critical review

Rating: 2 stars
01/25/2010
I'm sure the sauce is excellent but I just have to tell you that cook in any size shrimp for 20 minutes will only give you the toughest shrimp imaginable... Please be fair to the shrimp; put them in LAST and cook them only until they turn pink - 4 minutes at best. Read More
(50)
244 Ratings
  • 5 star values: 165
  • 4 star values: 60
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 3
Rating: 4 stars
11/10/2003
We are huge Etouffee fans here. This recipe was very hot but not very flavorful. I changed it a bit to make it more appealing to my taste. I used chicken broth instead of water, added a dash of cajun seasoning, worcestershire and a bit of parsley and tomato paste (to give it some color). When the whole thing was cooked I thickened it a bit more with some cornstarch in white wine (gave it a nice finished touch) I ended up with a traditional tasting true New Orleans style Shrimp toufee. Delicious! Read More
(181)
Rating: 5 stars
07/25/2005
I had some crawfish etoufee while in nawlins last year and it wss incredible. so I decide to try and make some at home. my wife refused to eat crawfish which led me to this recipe. I reduced the recipe to 6 servings. I used chicken broth in place of water, added a heaping tablespoon of tomato paste, cut back on the paprika a good bit. I was astonished! this tasted perfect. this will be a regular for me. Also as others have noted. when reduceing the recipe don't forget to cut back on the water/chicken broth and cook times will be greatly reduced as well. Read More
(78)
Rating: 2 stars
01/25/2010
I'm sure the sauce is excellent but I just have to tell you that cook in any size shrimp for 20 minutes will only give you the toughest shrimp imaginable... Please be fair to the shrimp; put them in LAST and cook them only until they turn pink - 4 minutes at best. Read More
(50)
Advertisement
Rating: 5 stars
03/20/2006
Cut the recipe to 4 servings used 1/2c water then added 1/2c of wine and a couple healthy shakes of creole seasoning toward the end. With 5 minutes left til done I added 1lb of defrosted pre-cooked shrimp. I don't know if my changes made the recipe better but we sure did love it! Read More
(40)
Rating: 5 stars
03/24/2006
This recipe was delicious. I did not abide by the cooking times as I thought that the shrimp would get tough.....and it worked out just fine. I did add about another tablespoon of butter in the beginning so the onions and celery would not burn. I also added the cayenne pepper and garlic salt instead of regular salt. My husband said to put the "on the list"! (he added that this was much better than his mom's and hers is to die for) Thank you Ann. Read More
(26)
Rating: 5 stars
03/05/2006
I really liked this but BECAREFUL! If you scale down the recipe it does not change the amount of H20 listed in the method.I screwed up by adding too much H20 and had to let it cook way down. My dumb fault but it didn't dawn on me until I poured it in. Otherwise it's really good! Read More
(21)
Advertisement
Rating: 5 stars
02/28/2003
Great recipe! I substituted chicken broth for the water added a can of chopped tomatoes (in sauce) and added some extra red pepper flakes to make it nice and spicy. It was SO yummy over brown rice! Read More
(16)
Rating: 4 stars
12/23/2003
Scaled down to four. Substituted a bit of white wine for water and cajun seasoning for salt and pepper. Lightly seasoned shrimp with seafood seasoning and added a 4 oz. can of diced tomatoes. Very good with brown rice. Boyfriend loved it and so did I. Definately a keeper! Thanks Ann! Read More
(13)
Rating: 3 stars
01/17/2006
Be careful if you reduce the number of servings down from 20 as the text of the recipe does not reduce accordingly. I liked this but my husband wasn't crazy about it. Read More
(10)
Advertisement