Prawn Etouffee Recipe

Level up your dinner meals with this prawn etouffee recipe! This spicy seafood dish is packed with flavors from a variety of herbs and spices from our homemade Creole seasoning. This helps yield a delicious and filling Louisiana meal any time.

Prawn Etouffee Recipe

How To Make Prawn Etouffee

This prawn etouffee recipe is a mouthwatering dish if you love seafood and umami and spicy flavors.

Prep: 5 mins
Cook: 35 mins
Total: 40 mins


  • lb prawns, peeled and deveined, tail-on
  • 3 cups seafood broth
  • 6 cloves garlic, minced
  • 9 oz celery stalks, thinly sliced
  • 8 oz yellow onions, minced
  • 6 oz bell peppers of your choice, finely chopped
  • 6 tbsp unsalted butter
  • tbsp all-purpose flour
  • 3 tbsp tomato paste
  • 2 tbsp hot sauce
  • 2 tbsp creole seasoning
  • 2 pcs bay leaves
  • salt and ground black pepper, to taste

For Creole Seasoning:

  • 1 tbsp paprika, preferably smoked
  • 1 tbsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • ½ tsp ground black pepper

For Serving:

  • 1 cup rice, steamed, per serving
  • ¼ tsp green onions, per serving


  1. If using homemade Creole seasoning, combine all the spices into a small bowl and stir to evenly incorporate. Set aside.

  2. Melt the butter in a large skillet over medium-high heat. Add the onion, celery, and bell peppers. Saute until translucent, then add the garlic and continue sauteing until fragrant for roughly 7 minutes in total.

  3. Add the flour, reduce heat to medium-low, and stir constantly until lightly roasted.

  4. Add the tomato paste and roast briefly.

  5. Add the broth and simmer until the liquid is reduced by half, roughly 5 to 8 minutes. Stir constantly.

  6. Add the hot sauce, creole seasoning, and bay leaf. Stir to combine, and continue simmering until the mixture starts to thicken roughly 3 to 5 minutes.

  7. Add in the shrimp, increase the heat to medium, and continue simmering until the shrimp is cooked through, roughly 5 to 7 minutes, turning each piece halfway through.

  8. Season to taste with salt and pepper. Adjust accordingly.

  9. Serve over rice and sprinkle with green onions.


  • Sugar: 7g
  • :
  • Calcium: 90mg
  • Calories: 431kcal
  • Carbohydrates: 61g
  • Cholesterol: 45mg
  • Fat: 19g
  • Fiber: 5g
  • Iron: 2mg
  • Monounsaturated Fat: 5g
  • Polyunsaturated Fat: 1g
  • Potassium: 584mg
  • Protein: 7g
  • Saturated Fat: 11g
  • Sodium: 1356mg
  • Trans Fat: 1g
  • Vitamin A: 3225IU
  • Vitamin C: 21mg
Nutrition Disclaimer
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