New Orleans Shrimp Étouffée
Étouffée quickly became a Louisiana favorite after it's creation in
Southern Louisiana along the bayous in the late 1920's.
- 1 lb shrimp, 31-40 count, peeled, deveined & seasoned to taste with
Slap Ya Mama Original Blend Cajun Seasoning (save shrimp shells to make
- 2 tsp dry thyme
- 1 tsp chili powder
- 2 tsp dry
- 6 oz salted butter
- 5 Tbsp flour
- 4 ribs celery, diced
cup red onion, diced
- ½ cup red bell pepper, diced
- ½ cup green bell
- 4 cloves garlic, minced
- ¼ cup tomato puree or paste
- 2 Tbsp lemon juice
- 2 Tbsp Slap Ya Mama Original Blend Cajun Seasoning
- 1 quart shrimp stock (or you can use chicken broth)
- 3 Tbsp cooking
- 4 Tbsp fresh parsley, minced
- 4 cups rice, cook according to
directions on package
- 3 stalks of green onions, chopped
- 1 Tbsp
Slap Ya Mama Cajun Pepper Sauce, to taste
- For the shrimp stock. Using a medium sized pot on medium heat add the
shells of the peeled shrimp and set shrimp aside for later.
- Add about 2
½ quarts water, thyme, chili powder, basil and any leftover scraps from
the prepping of your veggies.
- Cook uncovered until reduced by half.
Remove from heat and set shrimp stock aside.
- In a large, heavy
skillet or pot over medium-low heat, melt butter. Add flour and
constantly stir for 2 to 3 minutes, making a light roux.
- Add celery,
onions, red and green bell peppers and garlic. Sauté on medium-low heat
for 3 minutes.
- Add tomato puree or paste and cook for an additional 5
- Add ½ cup of shrimp stock to roux mixture, mix well to
form a paste. Add lemon juice, Slap Ya Mama Original Blend Cajun
Seasoning and remaining shrimp stock; make sure to leave the shrimp
- Stir well and cook étouffée sauce uncovered over medium
heat for about 15 minutes.
In a medium sized skillet heat cooking
oil over medium-high heat until hot.
- Add shrimp and sauté for 2 to 3
minutes or until shrimp begin to turn slightly pink.
- Deglaze skillet
with a little water and scrape shrimp and juices into étouffée sauce.
Cover and let simmer for 15 minutes.
- Stir in parsley, cover and
remove from heat. Serve with rice and top with green onions and Slap Ya Mama Cajun Pepper Sauce to taste.
NOTE: If étouffée sauce is
too thick, thin it out with a little chicken broth or water. If it’s too
thin, allow it to continue cooking until desired thickness is reach. It
should have the consistency of a meat sauce.
Makes 8 servings.
Recipe and photo courtesy of Jack Walker and Chef Ace Champion at
Slap Ya Mama
Cajun Recipes Page 1