Etouffee Street Tacos Recipe – New Orleans Style

Let the good times roll along with the deliciousness!  Celebrate flavor with my New Orleans inspired Etouffee Street Tacos and my Easy Red Beans and Rice!

Total Time: 50 minutes

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Etouffee Street Tacos for a Taste of New Orleans

This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.

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’ve tried my Street Taco recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME  on Instagram @chefdenniseats and @chefdennistravels,  Twitter and Facebook.

5 from 1 vote

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Etouffee Street Tacos

Let the good times roll along with the deliciousness!  Celebrate flavor with my New Orleans inspired Etouffee Street Tacos and my Easy Red Beans and Rice!

Author: Chef Dennis Littley

Nutrition Facts

Etouffee Street Tacos

Amount Per Serving

Calories 321 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 2g 10%

Cholesterol 443mg 148%

Sodium 1486mg 62%

Potassium 413mg 12%

Total Carbohydrates 27g 9%

Dietary Fiber 4g 16%

Sugars 1g

Protein 37g 74%

Vitamin A 14.5%

Vitamin C 26.5%

Calcium 33.9%

Iron 47.3%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Appetizer

Cuisine: American

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Servings: 12

Calories: 321 kcal

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

1. 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.

2. Add the andouille sausage, onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.

3. Add the garlic and thyme and cook for a minute.
4. Whisk in the broth

5. Add the tomatoes and seasoning.  Reduce heat and simmer for 20 minutes.

6. Season with hot sauce and sea salt to taste.

Shrimp

1. Mix some of your seasoning (or paprika if you don't want heat) and chopped parsley with your towel dried shrimp

2. Get a sauté pan hot, add a little oil to the pan. Then add the shrimp.

3. 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

1. 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.  

2. Add cooked rice, beans and seasonings. Mix well.   Add water or chicken stock if necessary to keep the mixture from sticking to the pan. 

     

3. If you'd like it a little hotter add hot sauce at this time.