Shrimp Etouffee




  • 2 cups chopped onions
  • 1 cup chopped bell peppers
  • 1/2 cup chopped celery
  • 1 tsp chopped garlic
  • 1 stick (1/4 lb) butter or margarine
  • 3 lbs Louisiana Gulf Shrimp, peeled and deveined
  • 1/2 cup water
  • Salt and Cajun Chef Cayenne Pepper to taste
  • 1/4 cup chopped parsley or Zatarains Parsley Flakes
  • 2 Tbsp chopped green onions


Melt the butter in a large heavy skillet over medium heat. Add the onions, bell peppers, celery and garlic and sauté for about five minutes, or until vegetables are soft. Add the shrimp. Cook, stirring often, for about five to 10 minutes, or until the shrimp turn pink and are cooked through. Add the salt, cayenne, parsley and green onions. Cook for two minutes. Serve over rice. Yield: 6 servings.

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