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Shrimp Etouffee     Back to Cajun Dishes     Printer Friendly Page

Recipe By Orville
Preparation Time 0:50

Serves 4

1 pound shrimp -- peeled and deveined
1 stick butter
1/2 cup red onion -- chopped
1/2 cup red bell pepper -- chopped
1/2 cup green bell pepper -- chopped
1 tablespoon minced garlic
1 tablespoon worcestershire sauce
3 tablespoons flour
1 tablespoon paprika
2 cups water
creole seasoning -- to taste
salt and pepper -- to taste
cayenne pepper -- to taste

Melt the butter in a dutch oven or large pot. Add the paprika. Season shrimp with creole seasoning and salt and pepper. Saute' shrimp for about 5 minutes and then remove from pot. Add the onions, bell pepper, garlic to the pot. Saute' about 10 minutes. Put the cooked shrimp back in the pot and add the worcestershire sauce and water. Cook over medium heat for about 20 minutes. Dissolve 3 tablespoons of flour in 1/4 cup of water. When mixed well (no lumps) add to the pot. Cook for another 20 to 25 minutes until thickened. Serve over rice.