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The ingredients needed to prepare Cajun Shrimp Etouffe:
- Get 2 tbsp butter, oil, or bacon fat if you're going true southern classic
- Take 1/4 onion, chopped
- Use 1/4 cup celery, chopped
- Prepare 1/2 bell pepper, diced
- Provide 2 clove garlic, finely chopped
- Take 1 jalapeño, finely chopped
- Provide 1 1/2 cup vegetable broth
- Get 1 tomato, diced
- Take 1 green onion, finely chopped
- Prepare 1 1/2 cup kidney beans
- Provide 1/2 tsp hot sauce
- Take 1/2 lb shrimp, peeled and deviened
- Prepare cajun seasoning
- Get cayenne pepper
- Get 2 tbsp flour
Instructions to make Cajun Shrimp Etouffe:
- Season shrimp with salt, pepper, and cajun seasoning.
- Heat butter in skillet until slightly bubbly. Add the onions, celery, bell pepper, garlic, and jalapeño. Cook until onions are translucent.
- Whisk in the flour and stir in for about 3-5 minutes to make a blond roux.
- 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.
- Add the tomatoes, kidney beans, hot sauce, salt, pepper, and cayenne. Cover partially and let simmer for about 20 minutes.
- Add in the shrimp and green onions and cook another 10 minutes or until cooked through.
- Adjust seasoning to taste and serve with rice.
This easy-to-make dish from the Creole-Cajun canon is perfect for chilly weeknight supper. Recipe notes: This dish requires no stock. Shrimp étouffée is a classic Cajun and Creole dish of plump and tender shrimp smothered in a thick and flavorful roux-based sauce. Cajun Shrimp Etouffee Recipes on Yummly Cajun Shrimp, Sausage, And Vegetable Sheet Pan, Cajun Shrimp Stew, Slow Top cajun-shrimp-etouffee recipes just for you.
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