- (Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Yield: Makes 6 servings.

• 1/4 cup butter or margarine
• 1/3 cup all-purpose flour
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green peppers
• 2 cloves garlic, minced
• 1 pound peeled, deveined cooked shrimp
• 2 cups chicken broth
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground red pepper
• Hot pepper sauce to taste
• 3 cups hot cooked rice

Melt butter in large heavy pot (iron preferred). 
Blend flour and stir over medium-low heat, until roux is dark brown, 10 to 15 minutes.

Add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes.

Stir in shrimp, broth, parsley, salt, black pepper, red pepper and pepper sauce; simmer 20 minutes. 
Ladle etouffee into soup bowls.

Top each serving with 1/2 cup fluffy rice.
Nutrition Facts
Calories 280   
Total Fat 10g 
Cholesterol 132mg 
Sodium 1141mg 
Total Carbohydrate 29g 
Dietary Fiber 2g 
Protein 19g

USA Rice Federation (

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages