Cajun Shrimp Etouffe
Cajun Shrimp Etouffe

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, cajun shrimp etouffe. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own Shrimp,Seafood. Angel Hair Pasta with Shrimp and Parmesan. This post may contain affiliate links.

Cajun Shrimp Etouffe is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Cajun Shrimp Etouffe is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have cajun shrimp etouffe using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Cajun Shrimp Etouffe:
  1. Take 2 tbsp butter, oil, or bacon fat if you're going true southern classic
  2. Prepare 1/4 onion, chopped
  3. Get 1/4 cup celery, chopped
  4. Make ready 1/2 bell pepper, diced
  5. Get 2 clove garlic, finely chopped
  6. Get 1 jalapeño, finely chopped
  7. Prepare 1 1/2 cup vegetable broth
  8. Make ready 1 tomato, diced
  9. Take 1 green onion, finely chopped
  10. Take 1 1/2 cup kidney beans
  11. Get 1/2 tsp hot sauce
  12. Take 1/2 lb shrimp, peeled and deviened
  13. Make ready cajun seasoning
  14. Make ready cayenne pepper
  15. Prepare 2 tbsp flour

Cajun Shrimp, Sausage, and Vegetable Sheet PanYummly. This easy-to-make dish from the Creole-Cajun canon is perfect for chilly weeknight supper. Recipe notes: This dish requires no stock. This shrimp recipe is loaded with veggies and Cajun spice (you can make your own if you don't have a jar already!).

Steps to make Cajun Shrimp Etouffe:
  1. Season shrimp with salt, pepper, and cajun seasoning.
  2. Heat butter in skillet until slightly bubbly. Add the onions, celery, bell pepper, garlic, and jalapeño. Cook until onions are translucent.
  3. Whisk in the flour and stir in for about 3-5 minutes to make a blond roux.
  4. Add in a small amount of vegetable stock and stir in to make a thick paste. Gradually add the remaining stock in small portions and stir continuously to ensure no clumps. Bring to a boil and then lower to a simmer. You may need to add a bit more vegetable stock, you want the end result to be similar to a thick gravy.
  5. Add the tomatoes, kidney beans, hot sauce, salt, pepper, and cayenne. Cover partially and let simmer for about 20 minutes.
  6. Add in the shrimp and green onions and cook another 10 minutes or until cooked through.
  7. Adjust seasoning to taste and serve with rice.

We went with bell peppers, onions, and corn, but any stir-fry vegetable would work here. How to Make Cajun Crawfish and Shrimp Etouffe. The word etouffee literally means "smothered." An etouffee is made with shellfish, crawfish being the most popular. Shrimp etouffee is a spicy New Orleans Cajun/Creole classic that will make your taste buds tingle! The sources I read seem to say it is both Cajun and Creole, though the Creole version is likely to be. Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.

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