Shrimp etouffee recipe includes green onions, bell pepper, shrimp celery, tabasco, and rice.  As Randy talked about on the show today, onions, peppers and celery are the holy trinity of Cajun cooking.  You can spice it up with red pepper, or tabasco, or whatever your favorite spicy condiment is!  Happy FAT Tuesday!  Enjoy.

Cook Time: 20 minutes

Total Time: 20 minutes


  • 6 tablespoons butter
  • 3 tablespoons flour
  • 1 cup chopped onion
  • 6 green onions and tops, chopped
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped celery
  • 2 cups water
  • 3 pounds shrimp, peeled,deveined
  • 1/4 cup chopped parsley
  • salt and pepper, to taste
  • 1 small bay leaf
  • tabasco sauce, to taste


In a skillet, melt the butter; add flour, stirring to blend. Cook, stirring constantly, until flour mixture is deep golden brown. Add the vegetables and cook until tender. Stir in the water, shrimp, parsley and seasonings. Simmer, uncovered, for 15 to 20 minutes, or until the shrimp are cooked. Serve over hot rice.
Serves 4 to 6.