Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"When the taste changes with every bite and the last bite is as good as the first, that's Cajun."
-Paul Prudhomme, Cajun Chef

The refrigerator light goes on...

The flavor of a brown roux is not in the fat but in the cooked flour!


Shrimp Etouffee

Servings: 4 | Serving size: 4 ounces shrimp with sauce

Cooking Time: 60 Minutes

This recipe can easily be multiplied and leftovers are good for 24 - 48 hours. Reheat gently. This recipe also requires making Cajun Spice. (If you would rather use a pre-made Creole spice blend, try Chef Paul Prudhomme's, Tony Chachere's, or the McCormick Creole spice blend. If you use either the Tony Chachere's or the McCormick, omit the added salt.)

Serve with Jasmine Rice or Low Sodium Jasmine Rice.

6 Tbsp all purpose flour
2 tsp unsalted butter
2 tsp olive oil
4 cloves garlic (minced)
2 cups yellow onions (diced)
1 cup celery (diced)
1/2 cup green bell peppers (diced)
1/2 cup red bell pepper (diced)
2 cups water
1/2 tsp salt
1/4 tsp freshly ground black pepper
pinch cayenne
2 bay leaves
2 tsp cajun spice
1 cup tomatoes (peeled, seeded and chopped)
2 Tbsp dry sherry or white wine
2 Tbsp fresh parsley (chopped)
2 tsp fresh thyme (chopped)
1 lbs large shrimp (peeled and deveined)
3 Tbsp green onions (chopped)

Shrimp Etouffee recipe from Dr. Gourmet

Place the flour in a large non-stick skillet and heat over medium-high heat. Watch the pan carefully, stirring and shaking the flour. It will take about 10 to 15 minutes and the flour will turn an almond brown. Do not let the flour cook too fast or burn. Remove to a plate and cool.

While the flour is cooling place the butter and olive oil in the pan over medium heat and add the minced garlic. Cook, stirring frequently, until it softens. Add the onions, celery, green and red peppers and cook until the peppers are slightly soft.

Sprinkle about 1/4 of the cooked flour over the top of the cooked vegetables. Stir to blend the flour and repeat with the flour in three more batches until it is fully incorporated and there are no clumps of flour.

Add the water slowly stirring continuously. The sauce will begin to thicken. Stir in the salt, pepper, cayenne pepper, bay leaf and Cajun spice.

Cook slowly adding water a tablespoon at a time if the sauce is too thick. Add the tomatoes, sherry, parsley and thyme. The sauce can be made to this point and kept warm or overnight. When ready to serve heat the sauce and add the shrimp. Cook until they are pink and firm.

Serve over Jasmine Rice and top with the chopped green onions.

Nutrition Facts

Serving size: about 2 cups / 4 ounces shrimp

Servings: 4

Amount Per Serving

Calories 280 Calories from Fat 59
% Daily Value
Total Fat 7g 10%
    Saturated Fat 2g 10%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 178mg 59%
Sodium 784mg 33%
Total Carbohydrates 27g 9%
    Dietary Fiber 4g 15%
    Sugars 8g
Protein 27g
Vitamin A 33% Vitamin C 121%
Calcium 13% Iron 26%
Vitamin K 55 mcg Potassium 676 mg
Magnesium 73 mg