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Recipe of the Week: Shrimp Étouffée


In honor of Mardi Gras, which is on Tuesday, we cooked up a popular Cajun dish that highlights fresh garden vegetables and succulent shrimp. This hardest part of this meal is the chopping. As with most Cajun dishes this meal starts with a roux and contains the trinity (bell pepper, celery, and onion) and the pope (garlic).  Étouffée is Cajun classic served over fluffy rice that is full of flavor but low on heat. A truly perfect meal to celebrate Mardi Gras.

Shrimp Étouffée
Adapted from Pirates Pantry

 1/3 cup of vegetable oil
½ cup all-purpose flour
1 large onion, diced
1 large bell pepper, diced
1 cup diced celery
½ cup green onion, thinly sliced
3 cloves garlic, minced
1 large tomato, diced
1 ½ pound of shrimp
3 tablespoons chopped parsley
Salt and pepper to taste

In a large skillet or Dutch oven over medium heat oil and stir in flour. Stir continuously to make a roux, continue to stir over medium heat until the color of mahogany. It will probably take 10-15 minutes to reach this point.

Add onion, bell pepper, green onion, garlic, tomato, and parsley. Reduce heat and simmer stirring occasionally, until vegetables are tender, about 20 minutes. Add shrimp and salt and pepper to taste. Cook until shrimp are pink and fully cooked.

Serve of steamed brown or white rice.

Tips- You can use jarred roux instead of making it yourself to save a bit of time. If you would like a saucier étouffée add 2 cups of shrimp, fish, or chicken stock before the shrimp and simmer until thickened. Add a dash or 2 of hot sauce for a little heat. You can also substitute crawfish or crabmeat for shrimp.