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Prep time
20 minutes
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Cook time
20 minutes
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Serves
1
Author Notes
The first time I tried Étouffée (AY-too-FAY) down in New Orleans, I was in love. This velvety, delicious dish is sort of a cross between a soup and a stew. It has rich, bold flavors and that Cajun flavor you can only get from a nice roux and Cajun Trinity. This is a great introductory dish into Cajun cooking and one that comes together rather quickly once everything is prepped. Just make sure not to burn the roux! —Max Nelson @Chillguyinbrooklyn
Ingredients
- Seasoning Mix
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1 1/2 teaspoons
Salt
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1 teaspoon
Pepper
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1 1/2 teaspoons
Cajun blend seasoning
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1 teaspoon
Cayenne
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1 teaspoon
Dried thyme
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1 teaspoon
Paprika
- Shrimp Étouffée
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4 ounces
shrimp, cleaned and deveined (or 5-6 small to medium-sized shrimp)
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3 cups
seafood stock
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1/2
small yellow onion, diced
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1/2
small bell pepper, diced
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2
stalks of celery, diced
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2
cloves garlic, finely diced
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2 tablespoons
butter
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2 tablespoons
all-purpose flour
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2
bay leaves
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1 cup
c2ooked white rice, for serving
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Finely chopped scallions, for garnish
Directions
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In a bowl, mix the shrimp with the Étouffée seasoning until well coated. Set aside.
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In a pot, fry any shrimp tails or shells over medium heat until they turn bright orange. Pour in the seafood stock and bring it to a boil. Allow the stock to cool slightly, then strain it and set aside.
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In a skillet, melt the butter over medium-low heat. Whisk in the all-purpose flour and continue stirring until the mixture forms a dark brown roasted peanut-colored roux. Be sure to keep stirring to avoid burning the roux.
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Once the roux reaches the desired color (dark roasted peanut color brown for me!), remove the skillet from the heat and add the diced onion, bell pepper, and celery, also known as the Cajun Trinity. Stir well.
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Return the skillet to medium heat and add the garlic, bay leaves, and 3 tablespoons of the Étouffée spice mix. Cook until the onion begins to soften.
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Slowly add the strained seafood stock to the skillet, one ladle at a time, while continuously stirring. Bring the mixture to a boil and then reduce the heat to simmer until it reaches a velvety texture.
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Add the seasoned shrimp to the skillet and cook for approximately 2 minutes on each side, or until the shrimp turn pink and opaque.
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Serve the Shrimp Étouffée over cooked white rice, garnished with finely chopped scallions.
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