• 8 tablespoons butter
  • 8 tablespoons flour
  • 1 large onion, chopped
  • 1 ½ cups celery, cut lengthwise and chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 6 garlic cloves, crushed and chopped
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 pound boneless chicken breast, cut into 1-inch pieces
  • 1 pound jumbo shrimp, shelled and deveined
  • 1 tablespoon thyme
  • 1 can diced tomatoes, fire-roasted (or 3-4 large tomatoes, chopped)
  • 2 tablespoons creole seasoning
  • 2 tablespoons Worcestershire sauce
  • ½ cup green onions, sliced
  • ½ cup fresh parsley, chopped
  • Salt and pepper to taste
  • White or brown rice


  1. Prepare rice according to package directions for 6 servings.
  2. In a large stock pot, melt butter over medium low heat until it starts to brown. Sprinkle the flour into the melted butter and continue to cook until the mixture turns a dark brown. Be sure to keep an eye on the heat and mix with a wooden spatula. This will create the roux, and it is the most important step in this dish. It should take about 20 minutes.
  3. Add the onion, celery, and peppers to the roux, stir and cook until tender. Add garlic and cook for a minute longer.
  4. Add broth, thyme, tomatoes, creole seasoning, and Worcestershire sauce and simmer for 25 minutes.
  5. In a separate pan, season chicken with salt and pepper and sauté in olive oil until chicken is just about done.
  6. Add the shrimp to the pan and cook about 5 minutes longer.
  7. Add chicken and shrimp to the stock pot; stir.
  8. Add green onions and parsley to the pot; stir and simmer for 10 minutes.
  9. Spoon cooked rice into bowls and ladle étouffée over the rice. Serve and enjoy!

recipe_lesliessrimp_leslieAbout the Chef

Name of Chef: Leslie Dykstra
Family Members: My husband, daughter, and two stepsons
Community: Scripps Ranch
Hobbies & Interests: Travel, reading, enjoying friends, and cooking
Favorite Local Activity: Walking around the lake
About the Recipe: My husband and I love seafood so I’m always looking for different ways to incorporate it into our meals. We’re also trying (like just about everyone!) to eat healthier. I created this recipe from a few ideas I found on the internet to fit our specific taste. It turned out absolutely fabulous! Check out this and my other recipes on my cooking blog,
About the Chef: We moved to Scripps Ranch a few years ago and so enjoy the community and the lake. Cooking is both fun and relaxing to me; there’s nothing better than preparing a delicious meal to enjoy with family and friends!

Makes: 6 to 8 servings • Total Time: 1 hour, 20 minutes