With a low of 43 degrees here in Atlanta today, my craving for a savory saucy bowl of comfort food is at an all-time high. Originating in the bayous of Louisiana, Shrimp Étouffée is an edible representation of all the spice and variety one can expect in NOLA.
This is not a spicy dish so if you have sensitive lil kid palettes in your house as I do *ahem Avani* this meal will still be a hit! Kick up yours if you like it muy caliente and add cayenne or red pepper flakes during the cooking process or to your individual bowl.
I always start my Étouffée by seasoning and searing the shrimp in the same pan I am going to finish the dish in, but this step is optional. Caramelizing the spices, adding some texture, and the luscious golden brown color is totally worth it to me, and hey it only adds about 5-6 minutes to the recipe. But if you’re feeling lazy no judgment here, we’ve all been there, omit this step and feel free to add your raw shrimp in at the end.
After the shrimp are seared and removed from the pan the recipe kicks off with making a classic style of roux which is just equal parts fat (usually butter or oil) to equal parts flour. You want to cook this down to a peanut buttery, creamy, brown pool of perfection. The browner the roux, the more initial flavor you are developing so don’t be shy and let that thang cook! For the proper color it’ll be AT LEAST 12-15 minutes so if you have only been stirring 5, keep going, melanated roux only for this recipe.
The “Holy Trinity” in Cajun cuisine consists of onions, celery, and peppers. A lot of different cultures have variations and “takes” on their Holy Trinities. Some cultures have carrots instead of peppers but down in the Bayou pepper varieties grew much easier and over time have become the standard. This trinity is the base for most of our favorite Louisiana-derived dishes. Stir that heavenly combination into the roux and cook down until most of the moisture is evaporated out and the veggies start to soften.
You want to stir in all the spices and seasonings after the veggies have cooked down to make sure they don’t get scorched. If you’ve never tasted burnt paprika I envy you! You’ll add in all your other liquids and leave them to mix and mingle in the pot and become friends, think of it as a sort of ingredient happy hour. This will include the clam juice, yes, clam juice (you can find this in most grocery stores near the tuna/sardines/canned salmon, etc). I would highly recommend not omitting this ingredient because trust me, the added flavor it brings *Magnifique!*
Whether you seared them early or you likes it raw, throw your shrimp into their flavor bath and stir until the shrimp are fully cooked. Everyone in my house loves this recipe and like so many that are prepared this way, it tastes even better the second day! The traditional style is made with crawfish so if they’re in season in your area throw those in too!
If you’re aiming to be gluten-free you can omit the roux and make a cornstarch slurry instead. Serve with a healthy scoop of rice and garnish with parsley or green onions, your choice, and enjoy!
Cajun Shrimp Étouffée
Good old NOLA coming to show out!
Prep Time: 15 Minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 4-5
Ingredients:
- 2lbs peeled and deveined shrimp
- 2 ts Cajun Seasoning -Divided
- ¼ Cup of Butter
- ¼ Cup of All-Purpose Flour
- 1 Large White Onion -Medium diced
- 3 Celery Stalks -Medium diced
- 1 Green Pepper -Medium diced (I used orange because that’s what was in my fridge)
- 3-4 Minced Garlic Cloves
- 1 TB Paprika
- 1 TB Fresh Thyme
- 2 Tomatoes -Medium Diced (or 1 can of diced tomatoes)
- 3 TB Worcestershire Sauce
- 1 TB Hot Sauce (optional)
- 1 8oz Jar of Clam Juice
- 3 Cups Chicken Stock or 1 Chicken Bouillon Cube and 3 cups of water
- Juice of half of a Lemon
- S&P to taste
- Sliced Green Onions or Parsley for garnish *optional*
Instructions:
- Add shrimp to a bowl and sprinkle with half of the cajun seasoning and set aside
- Heat a cast-iron or equivalent pan to medium-high heat
- Add shrimp to the hot pan and sear on both sides until golden brown in color. About 2-3 minutes per each. Shrimp does not need to be fully cooked at this step. Set shrimp aside.
- To the same pan add in butter and stir until melted. Once melted slowly add in the flour stirring constantly to avoid lumps. Cook about 12-15 minutes until a rich peanut butter shade of brown is developed. If it looks dry add in a bit more butter
- Stir in onions, celery, and pepper and mix to fully coat. Cook for about 5 minutes or until they start to soften.
- Add in garlic, paprika, thyme, tomatoes, Worcestershire, hot sauce (if using), clam juice, and chicken stock. Bring to a boil and then lower heat to medium-low and simmer uncovered for about 30 minutes.
- Add back in your shrimp, any juice that has accumulated, and lemon juice. Cook on low for about 3-5 more minutes (10 if your shrimp are raw).
- Spoon shrimp over a bowl of fresh rice, garnish with green onions, and enjoy!
