Etouffee Street Tacos for a Taste of New Orleans
When it’s time for the big game, you want to make sure you have snacks ready for friends and family that stop by to celebrate your team’s victory. Along with the deliciousness you create in your kitchen, you can make the day even more festive by adding a little football flair to your game day table! With your team well represented and a table full of goodies, even if the day doesn’t go your way you’ll have fun watching the game and sharing snacks with your friends and neighbors.
Although I consider myself a Texan, spending my formative years in San Antonio, I am a Louisiana boy by birth and that means I’ve got two teams to root for in the playoffs. My boys in Dallas haven’t faired too well this year, but New Orleans is looking like they’re going to make a run for the Championship. Let’s keep our fingers crossed and let the good times roll!
In the meantime, I’ve been busy in my new kitchen, having fun cooking up family favorites and creating new dishes to enjoy. And to keep with the spirit of New Orleans, I decided to make some Etouffee Street Tacos and Dip to celebrate the season. Football season that is!
Let’s gather the ingredients for the street tacos, which are created using Mission® Street Tacos Corn Tortillas, the perfect size for snacking and appetizers!
I also made a quick (non-traditional) Red Bean and Rice dish to complete my Etouffee Street Tacos and to use with my favorite Mission Thin & Crispy Tortilla Chips! Let’s gather the ingredients for the red beans and rice.
Nothing makes a dip taste better than Mission Tortilla Chips. And if you have any friends that have a gluten allergy or sensitivity, these Mission chips are certified gluten-free so everybody can snack. They are the perfect size to scoop up my red beans and rice!
I have to tell you, my Etoufee Street Tacos were OMG delicious and the red beans and rice made the perfect accompaniment. Add a little Mexican crumbling cheese, a sprinkle of cilantro, and Cajun-seared shrimp and you’ve got heaven on a tortilla. I just wish I could send these down to my boys in New Orleans to help inspire them to win!
If you love tacos you might like these recipes:
- Buffalo Chicken Tacos
- Grilled Shrimp Street Tacos
- Blackened Chicken Taco Bar
- Slow Cooker Korean Street Tacos
Etouffee Street Tacos
Ingredients
- 2 tablespoons butter
- 1 1/2 tablespoons flour
- 1 pound shrimp (shelled and deveined)
- 1/2 cup chicken broth
- 1/2 cup onion diced
- 1/2 cup celery diced
- 1/2 cup bell pepper diced
- 2 cloves garlic chopped
- 1 teaspoon thyme
- 8 ounces diced tomatoes in juice
- 1 teaspoon Cajun seasoning (choose your favorite blend and adjust to your tastes)
- 1 teaspoon smoked paprika or regular paprika
- hot sauce to taste
- sea salt to taste
- green onions sliced for garnish
Quick Red Beans and Rice Dip
- 15 ounce red beans canned, drained and rinsed
- 3 cups cooked rice
- 4 ounces andouille sausage diced
- 1/2 cup onions diced
- 1/2 cup bell peppers diced
- 1/2 cup celery diced
- 2 cloves garlic chopped
- 1 teaspoon paprika
- 1 teaspoon Cajun seasoning
- sea salt to taste
- black pepper to taste
- hot sauce optional
Instructions
Etouffee
- Melt the butter in a saucepan over medium heat, cook until it starts to brown and sprinkle in the flour while mixing and simmer until it turns a dark brown. About 10-15 minutes.
- Add the andouille sausage, onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
- Add the garlic and thyme and cook for a minute.
- Whisk in the broth
- Add the tomatoes and seasoning. Reduce heat and simmer for 20 minutes.
- Season with hot sauce and sea salt to taste.
Shrimp
- Mix some of your seasoning (or paprika if you don’t want heat) and chopped parsley with your towel dried shrimp
- Get a sauté pan hot, add a little oil to the pan. Then add the shrimp.
- Sauté the shrimp quickly and cook until just done so they stay moist and tender. You want to get color into the shrimp so its okay if they seasoning burns a little.
Quick Red Beans and Rice
- Over medium-high heat sauté onions, celery, peppers and garlic in olive oil for 2-3 minutes. Add seasonings and turn to low heat and continue to sauté for 2 more minutes.
- Add cooked rice, beans and seasonings. Mix well. Add water or chicken stock if necessary to keep the mixture from sticking to the pan.
- If you’d like it a little hotter add hot sauce at this time.
Sarah James
Just the recipe I need, your Etouffee Street Tacos look delicious. Perfect for our Friday family supper night, thanks for the recipe.
Dave
Excellent recipe, it is loaded with flavor……this is a keeper. Easy to make is the bonus…..
Thank you Chef Dennis!
Chef Dennis Littley
thank you, it’s going to be one of my goto taco recipes!