Louisiana Prawn Etoufee made with cajun seasoning

Louisiana Prawn Etoufee

Steve's Cajun Prawn Etouffee recipe is an easy to make Cajun dish which is loaded with prawns cooked in a tomato based gravy made from an easy roux.
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
AUTHOR: Simone
COURSE: Main Course
CUISINE: American
Servings 4
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  • ¼ cup Unsalted Butter
  • ½ cup Onion (diced)
  • ¼ cup Celery (finely diced)
  • ¼ cup Green Capsicum
  • ¼ cup Red Capsicum
  • ¼ cup Tomatoes (chopped)
  • 1 tablespoon Garlic (minced)
  • 1 Bay Leaf
  • ½ cup Plain Flour
  • 1 kilograms Raw Prawns (shelled & deveined)
  • ¼ cup Tin Tomatoes (pureed)
  • 1 tablespoon Steve's New Orleans Cajun Seasoning
  • 1 teaspoon Cayenne
  • 1 litre Fish Stock
  • ½ cup Spring Onions (sliced)
  • ¼ cup Parsley (fresh)
  • 1 tablespoon Sherry Vinegar
  • Rice (Cooked according to packet instructions)


  • Melt butter and add capsicums, celery, onion, tomatoes, bay leaf and garlic. Cook until transparent.
  • Add flour, tomatoe puree, and stock and whisk until all smooth. Stir over heat until thickened, then reduce heat and simmer for about 30 mins - stirring occasionally
  • Stir in prawn meat.
  • Remove bay leaf and then add vinegar, spring onion, parsley, New Orleans Cajun Seasoning, cayenne, and salt to taste.
  • Serve over cooked rice and garnish with extra spring onion.
Keyword cajun, capsicum, prawns, roux
cajun seasoning in a bowl

New Orleans Cajun Seasoning

25 grams

Bringing you the bold flavours from the southern parts of Louisiana is Steve’s New Orleans Cajun Seasoning Blend.

Ideal for: Poultry, Seafood, Grilling, Soups, Stews, Rubs & Marinades

Out of stock