Restaurants›The Court of Two Sisters›Shrimp Etouffee Recipe

Shrimp Etouffee Recipe

Inspired by The Court of Two Sisters
Time45m
Serves4

Indulge in our Shrimp Etouffee, a rich and flavorful Cajun classic that brings the taste of New Orleans to your table. Succulent shrimp are simmered to perfection in a velvety roux, infused with a medley of aromatic spices, bell peppers, and onions. Served over a bed of fluffy white rice, this dish is a comforting blend of savory flavors and a hint of spice, guaranteed to warm your soul and satisfy your cravings.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Cooking Instructions

1

Prepare the Roux

In a large pot, heat the olive oil and butter over medium heat. Gradually stir in the flour and cook, stirring constantly for about 15-20 minutes, until the roux is a deep brown color.

2

Cook the Vegetables

Add the chopped onion, green bell pepper, celery, and garlic to the roux. Cook for about 5 minutes, until the vegetables are softened.

3

Add Liquids and Seasonings

Slowly pour in the chicken broth and diced tomatoes, stirring continuously. Add the Cajun seasoning, bay leaves, salt, and black pepper. Bring the mixture to a simmer.

4

Add the Shrimp

Once the mixture is simmering, add the shrimp and cook for an additional 5-7 minutes, or until the shrimp are opaque and cooked through.

5

Finishing Touches

Remove the bay leaves and adjust seasoning if necessary. Serve the etouffee over cooked rice and garnish with chopped green onions.