Looking for a delicious dinner the whole family will love, but short on time? This quick étouffée recipe tastes like it took all day to make. Serve over a bed of hot, fluffy white rice.

Serves four to six.


  • 2 pounds peeled, raw Gulf shrimp
  • 1/3 cup vegetable oil
  • 1/3 cup flour
  • 3/4 bell pepper, chopped
  • 1 cup green onions and tops, chopped
  • 1 cup celery, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 can (10.5 ounces) cream of celery soup
  • 1/2 teaspoon Tony Chachere’s Creole Seasoning
  • 1 teaspoon salt
  • Cayenne pepper, to taste


  • In a heavy skillet, preferably cast iron, prepare a roux by combining oil and flour over low heat. Stir constantly until the roux is deep brown in color. This takes several minutes.
  • Add vegetables and shrimp and combine thoroughly.
  • Blend in 3 cups of water and soup. Add seasonings and simmer for 30 minutes.
  • Taste and adjust seasonings.
  • Serve over hot rice.

Excerpted from Hooked on Seafood: A Compilation of Texas’ Best ©2007 by Annette Reddell Hegen.