Shrimp Etouffee

A photograph of Argentine red shrimp gumbo etouffee with steamed rice and sliced scallions.

A Delicious Creole Meal


This shrimp Etoufee recipe embodies Argentine red shrimp with its sweet lobster like flavor. Etouffee can be found in both Creole and Cajun cuisine. Typically it is served with shellfish over rice. The rich full bodied flavors of this recipe make for a perfect meal.




2 pounds Argentine red shrimp raw peeled and deveined

1 14 oz cans of diced tomatoes

8 oz chicken broth

4 Tbsp olive oil

4 Tbsp all purpose flour

1 cup diced shallots

3 garlic cloves minced

1 cup diced onions

1/2 cup diced bell pepper

1/2 cup diced celery

1 tsp Cajun seasoning

1/4 tsp cayenne pepper

kosher salt & pepper to taste

1/4 tsp dried thyme

hot sauce to taste

sliced green onions for garnish

white rice for serving




Put the olive oil in a large sauce our soup pan on medium heat. Add the flour and stir for 10 - 20 minutes until the dark carmel. Be careful not to burn the flour. If necessary turn the temperature down.


Turn the temperature down to low and add the onions, bell peppers and celery. Cook for 5 minutes, add the garlic and cook for an additional 30 seconds. Add the chicken broth, diced tomatoes, Cajun seasoning, cayenne pepper, thyme, salt and pepper as well as hot sauce to taste and then simmer for 15 minutes.


Add the shrimp and cook for 2 - 3 minutes. Turn off the heat and add the butter stirring in throughly. Serve with with diced scallions, rice and additional hot sauce.


Serving Suggestions:


Serve with a nice loaf of fresh bread

Serve with a nice salad


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