Étouffée is a creole seafood and rice dish that’s smothered in a rich sand flavorful sauce. This shrimp étouffée is comforting and homey with just the right amount of kick. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep: 15 min. Cook: 70 min.


6 servings


1/3 cup all-purpose flour1/2 cup canola oil1 large green pepper, chopped1 large onion, chopped1 cup chopped celery1 can (15 ounces) tomato sauce1 cup seafood stock or chicken broth1 tablespoon Worcestershire sauce1-1/2 teaspoons garlic powder1-1/2 teaspoons Cajun seasoning1 teaspoon paprika1 teaspoon lemon juice1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveinedHot cooked riceThinly sliced green onions


In a Dutch oven, whisk flour and oil until smooth. Cook over medium-high heat for 5 minutes, whisking constantly. Reduce heat to medium; cook and stir 10 minutes longer or until mixture is reddish-brown.

Add the green pepper, onion and celery; cook and stir for 5 minutes. Add the tomato sauce, stock, Worcestershire sauce, garlic powder, Cajun seasoning, paprika and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in shrimp; cover and cook until shrimp turn pink, about 5 minutes . Serve with rice, garnish with green onions.

Nutrition Facts

1 cup: 330 calories, 21g fat (2g saturated fat), 138mg cholesterol, 694mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 21g protein.