Growing up in the South, I was lucky to be introduced to all kinds of Southern food. From grits to BBQ to delicious Cajun dishes, I have had it all. Every year around Mardi Gras, I like to go back to my roots and cook one of my favorite Cajun dishes, shrimp étouffée. Shrimp étouffée is a classic Cajun comfort dish made by smothering tender shrimp in a rich, savory sauce with the holy trinity of onion, celery, and bell pepper, then serving it over rice. If you like gumbo or jambalaya, trust me, you will love this and should give it a go.
Key Ingredients & Substitutions:
- Shrimp – Get peeled and deveined shrimp for this recipe. Alternatively, use crawfish, it is actually more traditional than shrimp.
- Butter + Flour – This is used to make the roux. Alternatively you can use oil to make this dairy free. I use a gluten free flour here, but all purpose flour works as well.
- Holy Trinity (Onion, Bell Pepper, Celery)- This is like mirepoix but Cajun version. Omit if you dislike one of these.
- Cajun Seasoning – I either make my own blend or buy store bought. If you are sensitive to spice, I would recommend making your own blend at home and leaving out cayenne.
- Shrimp Stock – This gives the best flavor for this stew. Use chicken stock as a substitute.
@kellyscleankitchen How to make Cajun Shrimp Étouffée Ingredients: * 1.5 lbs shrimp, peeled and deveined * Salt to taste * 1/4 cup butter * 1/4 cup gluten free 1-1 flour * 1 white onion, diced * 1 green bell pepper, diced * 1 celery rib, diced * 5 garlic cloves, minced * 1 Tbsp Cajun seasoning * 2 cups shellfish stock * 1/2 cup diced tomatoes, canned * Hot sauce to taste * 3 scallions, thinly sliced for garnish #shrimpetouffee #shrimpstew #cajunfood ♬ La Vie En Rose - Louis Armstrong
Shrimp Etouffee
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 6
Ingredients:
- 1.5 lbs shrimp, peeled and deveined
- Salt to taste
- 1/4 cup butter
- 1/4 cup gluten free 1-1 flour
- 1 white onion, diced
- 1 green bell pepper, diced
- 1 celery rib, diced
- 5 garlic cloves, minced
- 1 Tbsp Cajun seasoning
- 2 cups shellfish stock
- 1/2 cup diced tomatoes, canned
- Hot sauce to taste
- 3 scallions, thinly sliced for garnish
Preparation:
STEP 1.
Season your shrimp with salt and set aside.
STEP 2.
In a pot over medium heat, add the butter. Once melted and bubbling, stir in the flour to make a roux. Stir continuously until it is smooth and a light brown peanut color. This takes around 2-4 minutes.
STEP 3.
Once light brown, stir in the onions, bell pepper and celery. Saute and stir until they are cooked through, around 5 minutes. Make sure to salt as you go. Once cooked, stir in the minced garlic and Cajun seasoning and saute another 1 minute.
STEP 4.
While stirring, slowly stir in the stock a little at a time. Adding a small amount at a time will prevent lumps from forming. Once added, stir in the tomatoes and season with salt to taste.
STEP 5.
Bring the liquid up to a simmer and simmer for 5 minutes to thicken, making sure you are stirring so it doesn’t get stuck to the bottom.
STEP 6.
Stir in the shrimp and cook for another 3-4 minutes, until the shrimp are opaque and cooked through.
STEP 7.
Turn off the heat and stir in hot sauce to taste. Add salt if needed and serve with green onions. Enjoy!
Recipe please
It is above!