Cajun Shrimp Étouffée Recipe

Name: Cajun Shrimp Étouffée
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6-8 servings
Ingredients: ½ teaspoon EACH: dried thyme AND oregano; ½ teaspoon EACH: garlic powder AND onion powder; ¼ teaspoon cayenne pepper; ¼ teaspoon EACH: black pepper AND white pepper; 1 teaspoon sweet paprika; ½ cup EACH: high heat oil AND all-purpose flour; 1 ¼ cup EACH: minced onions AND minced green bell peppers; 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 EACH: hot sauce AND cold butter; 2 pounds shrimp, peeled and deveined; Cooked rice, for serving

Ingredients

½ teaspoon EACH: dried thyme AND oregano
½ teaspoon EACH: garlic powder AND onion powder
¼ teaspoon cayenne pepper
¼ teaspoon EACH: black pepper AND white pepper
1 teaspoon sweet paprika
½ cup EACH: high heat oil AND all-purpose flour
1 ¼ cup EACH: minced onions AND minced green bell peppers
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 EACH: hot sauce AND cold butter
2 pounds shrimp, peeled and deveined
Cooked rice, for serving

	PREP TIME 15m	COOK TIME 55m	TOTAL TIME 1h10m
YIELD 6-8 servings

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!)
SIMMER: Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, and celery and continue to cook, stirring as needed so the vegetables don’t stick. About 5-7 minutes or until the veggies soften. 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!

Dinner