Shrimp Étouffée for Louisiana down home cookin’ –
With Mardi Gras quickly approaching I thought I would share one of my favorite dishes from N’awlins, Shrimp Étouffée.
If you look up Étouffée in the dictionary you’ll find the literal translation to be smothered. Étouffée uses a technique known as smothering, which is a popular method of cooking in the Cajun areas of southwest Louisiana and the coastal counties of Mississippi.
There are many variations of this classic dish, some being Cajun and others being Creole. And while there are a lot of similarities in the styles, each has its own unique seasonings and flavors typical of the region and families the recipe came from. Lots of people confuse Étouffée with Jambalaya and that’s a completely different type of recipe. Even my Tex-Mex Jambalaya doesn’t come close to resembling my Shrimp Étouffée.
Étouffée is typically made with shellfish, Crayfish being the original star of the dish. But as we all know when it comes to cooking it’s all about what we like to eat and what’s readily available and since its easier to find shrimp (and we do love our gulf shrimp) I decided to make a Shrimp Étouffée to get us into the Mardi Gras Spirit!
You’ll also find recipes for Chicken Étouffée some with sausage and combinations of all the ingredients. So adjust the recipe with the ingredients you like and let the good times roll!
- 4 tablespoons butter
- 4 tablespoons flour
- 1 pound shrimp shelled and deveined
- 1/2 lemon sliced
- 2 cups chicken broth
- 1 cup onion diced
- 1/2 cup celery diced
- 1/2 cup bell pepper diced
- 4 cloves garlic chopped
- 1 teaspoon fresh thyme chopped
- 1 14 ounce can diced tomato
- 1 tablespoon Creole or Cajun seasoning your favorite blend and adjust to your tastes
- hot sauce to taste
- sea salt to taste
- 2 tablespoons butter
- 1/4 cup green onions sliced for garnish
- tablespoon Italian parsley chopped for garnish
- Add the shrimp shells and scraps of onion and celery to a small sauce pot with a little olive oil to saute and cook for a few minutes
- then add the sliced lemon and chicken broth. Bring to a boil, reduce the heat and simmer for 20 minutes
- Strain the solids from the broth and set aside.
- Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-15 minutes.
- Add the 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.
- Mix in the butter before serving.
- mix some of your seasoning (or paprika if you don't want heat) and chopped parsely with your towel dried shrimp
- get a saute pan hot , add a little oil to the pan and add the shrimp
- Saute 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.
- Place white rice in center of bowl, add Etouffee around rice, place cooked shrimp on top
- Garnish with parsley and green onions