Prawn Etouffee
A silky, peppery roux sauce full of sweet prawns, served over fluffy rice. Pure Louisiana comfort.
- Time50 min
- LevelMedium
- Costabout £3.26 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a heavy pan over a medium heat. Stir in the flour and cook, stirring all the time, for 8 minutes until the roux is the colour of peanut butter.
8 min - 2
Add the onion, pepper and celery. Cook for 8 minutes until soft, then stir in the garlic, tomato purée and spices for 1 minute.
8 min - 3
Slowly pour in the water, stirring so there are no lumps. Simmer for 15 minutes until the sauce coats the back of a spoon.
15 min - 4
Meanwhile, cook the rice following the packet instructions.
- 5
Add the prawns to the sauce and cook for 4 minutes until pink and curled.
4 min - 6
Stir in the lemon juice and half the spring onions. Spoon over the rice and scatter with the rest.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
