- One of my favorite cajun meals besides my moms homemade gumbo (that I’ve almost mastered), and cajuns shrimp & grits is “Shrimp Étouffée”! I absolutely love this meal that I wouldn’t mind having it once a week! A lot of you have asked for the recipe after seeing my Instagram story so here it is!
1 teaspoon salt
Chicken Broth (160z)**If needed**
Now time to get down to business!!
To makee the roux, mix oil and flour in a large heavy saucepan over low heat.
Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes (possibly less time depending on how high your fire on the stove is).
After your roux is done, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Then the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste (This is basic seasoning, and that’s what most chefs add. However, I use garlic powder, garlic salt, and slap ya mama seasoning with pepper to get the cajun taste that I like aka your own personal seasoning)
Now apply 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. If you feel like you roux is too thick then add in the 16oz chicken broth SLOWLY while stirring to get a thinner paste. It will take about 3 minutes for shrimp to cook.
Remove your pot from the stove and add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.