Prawn Etouffee

Cajun was on the menu last night.   I made this to share with our neighbours.  Neither Clif or Barb had ever had Etouffee before and both loved it.  In fact Clif declared it one of the best meals I've cooked for him.

Although the original recipe calls for crawfish, they are hard to find here on the west coast of Canada.  I always make them using local Spotted Prawns.   It is a very simple recipe but it is time consuming.

Etouffee Southern Living Magazine

Edited from Southern Living Magazine

1/3 cup butter
1/3 cup all-purpose flour
1 medium onion, chopped
3 celery ribs, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
1 large shallot, chopped


1/2 teaspoon ground cayenne pepper or more to taste
2 to 3 cups chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 pounds fresh Prawns cleaned and shelled (leave tails)
Hot cooked rice

Melt Butter.

Add onions, celery and green pepper. Cook for a few minutes. Add garlic and shallots. Cook for 5 minutes or until vegetables are tender.

Add flour, salt and cayenne pepper and cook over medium low heat, stirring until mixture is caramel colour. Takes about 30 to 45 minutes.

Add chicken broth and cook for 5 minutes, stirring constantly. Add parsley and chives.

Add Prawns and cook for 2 minutes. Just until prawns are cooked. Do not over cook.

Serve over rice.

Click here for Printable Recipe