Cajun Shrimp Étouffée
A New Orleans classic - shrimp etouffee! We're making etouffee from scratch and I'm even using my own cajun seasoning blend. Serve shrimp etouffee with rice and it is the ultimate comfort food!
Servings: 6
Calories: 410kcal
Equipment
Ingredients
Cajun seasoning mix:
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ¼ teaspoon white pepper
- 1 teaspoon sweet paprika
Étouffée:
- ½ cup oil such as avocado, canola, corn etc.
- ½ cup all-purpose flour
- 1 ¼ cup yellow onions minced
- 1 ¼ cup green bell peppers minced
- ¾ cup stalks celery minced
- 2 jalapeños minced (ribs and seeds removed), optional
- 6 green onions sliced (keep greens separately)
- 12 cloves garlic minced
- 1 ½ cups shrimp stock or seafood stock/clam juice
- 2 bay leaves
- 2 tablespoons hot sauce
- 2 tablespoons butter cold
- 2 pounds shrimp peeled and deveined
- Cooked rice for serving
Instructions
- ROUX: Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth, if the roux is cooking too quickly, lower the heat to medium. Switch to a wooden spoon and continuously stir for 20-27 minutes or until the roux darkens to just past a deep peanut butter color and is almost a little red in color. Do not let the roux burn! (if you smell it burning, you will need to throw is out, clean the pot, and start over, unfortunately, there’s just no saving burnt roux!)
- SAUTE: Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, jalapeños, scallions (white part,) and celery and continue to cook, stirring as needed so the vegetables don’t stick. About 5-7 minutes or until the veggies soften.
- SIMMER: Add the garlic and continue to cook for an additional minute until the garlic is nice and fragrant. Add the shrimp stock, cajun seasoning, hot sauce, bay leaves, and bring to a boil, lower the heat to low and allow the étouffée to simmer for 15 minutes.
- FINISH: Add the shrimp, give it a stir and allow to continue to simmer for an additional 3-5 minutes or until the shrimp are opaque and cooked through. Turn off the heat, throw in the knob of butter and stir so it melts into the étouffée. Remove the bay leaves, serve warm over rice topped with green onions!
Nutrition
Calories: 410kcal | Carbohydrates: 17g | Protein: 34g | Fat: 23g | Fiber: 3g | Sugar: 3g
