Louisiana Shrimp Étouffée


The quarantine has started a new movement of home cooking. People at home are experimenting with items in their fridge and pantry to pass their time and fill their souls. So, here's a recipe that does both while using ingredients that are mostly in your home. The best part is, you can substitute a few ingredients to your liking and just have fun cooking and serving this delicious seafood dish.


  • 2 lbs peeled and deveined shrimp
  • 1/4 lb of butter
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced tomato
  • 3 cloves of garlic, minced
  • 2 bay leaves
  • 1 cup of flour
  • 1/2 cup tomato sauce
  • 2 quarts (8 cups) of shrimp stock
  • 1 cup of sliced green onions
  • 1/2 cup chopped parsley
  • Salt and pepper to taste
  • Tabasco pepper sauce

  1. In a sauce pot, melt butter over medium heat.
  2. Add onions, celery, red and green bell peppers, garlic, and bay leaves.
  3. Sauté for 10 minutes or until vegetables have softened.
  4. Whisk in flour to create a white roux.
  5. Stir in tomato sauce and stock.
  6. Bring to a boil and simmer for 45 minutes, stirring occasionally so mixture does not stick.
  7. After 45 minutes, add shrimp, green onions, parsley and cook for an additional 15 minutes.
  8. Season with salt, pepper, and hot sauce.
  9. Eat over steamed white rice.
Recipe Courtesy of: Toronto Chef's Open Source Cookbook.


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