New Orleans Shrimp Étouffée
Created along the bayous of Southern Louisiana in the late 1920’s, Étouffée quickly became a Louisiana favorite. With its rich flavors rooted deep in Cajun culture, étouffée is a dish that everyone will love. Enjoy!
Recipe Created By: Chef Ace Champion
- 1 lb shrimp, 31-40 count, peeled, deveined & seasoned to taste with Slap Ya Mama Original Blend Cajun Seasoning (save shrimp shells to make shrimp stock)
- 2 tsp dry thyme
- 1 tsp chili powder
- 2 tsp dry basil
- 6oz salted butter
- 5 Tbsp flour
- 4 ribs celery, diced
- ½ cup red onion, diced
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 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 oil
- 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 minutes.
- 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 peelings out. 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 scrap 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.