Shrimp Etouffee - A Cajun ClassicAngie McGowan
Today is Fat Tuesday, the last day before lent, and the beginning of Mardi Gras. I wanted to make a classic Cajun dish to celebrate today that wasn’t overly spicy so my little one could enjoy it too. This shrimp etouffee was just the thing I was craving. It starts with a dark roux, has the Cajun trinity, lots of spices, and fresh shrimp. I served my etoufee over white rice I cooked up in some chicken stock. I used Rice Select Texmati Rice for this dish. I have been using their brands for years, and they were nice enough to send me a few samples of some of their new products.
This etoufee does take a little patience while making the roux, but it is definitely worth it. The rich nutty flavor it gives this dish is almost indescribably good. I used fresh shrimp in this dish, but you could also use crawfish.
Shrimp Etouffee Recipe
1/2 cup vegetable oil
3/4 cup flour
2 cups seafood or shrimp stock (can substitute chicken), warmed
1 – 15 oz can chopped tomatoes
1 large onion, chopped
1 large green bell pepper, chopped
3 stalks celery, chopped
2 cloves garlic, chopped
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried Italian parsley
1 teaspoon dried oregano
1 teaspoon black pepper
1 tablespoon Worcestershire sauce
2 lbs shrimp, peeled and de-viened
chopped green onions for garnish
cooked white rice
1. Saute chopped onions, celery and bell pepper until softened in a large soup pot with a little vegetable oil. After they are done, remove and set aside. Add flour and oil to the pot. Turn heat to medium low and start whisking. You want to get to a dark caramel color. This is going to take a while, be patient, it’s worth it. Be careful not to burn the flour, and don’t turn the heat to high, because everything will be ruined if the flour is burned. Be sure to whisk very frequently.
2. When you get to the dark caramel color, at least 20 minutes later, add warmed stock. Whisk well and bring to a boil and reduce to a simmer. Add sauteed vegetables, herbs, garlic and pepper. Add canned tomatoes and Worcestershire sauce. Bring to a boil and reduce to a simmer. Simmer for about 15 minutes. Simmering for too long makes it lose it’s thickness (Mine in the photo is on the thin side because I let it go a little long). Add shrimp. Simmer for about 3 – 5 minutes longer and turn off heat. Serve over cooked rice or thick bread and garnish with green onions.