Let’s Cook: Shrimp Etouffee

by RogerApril 19, 2020

I was craving some Cajun comfort food so I decided to tackle a favorite for this Let’s Cook episode: Shrimp Etouffee. Don’t let the roux-making step intimidate you; I’ll walk you through it! Sourcing (or making) the shrimp stock will likely be the most difficult part of this recipe.

Listen below for the entire cook-through and scroll down for the recipe. Enjoy!

Mentioned in this episode

I did an episode on the five mother sauces and you can find it here!

Need a recipe to make your own shrimp stock? Emeril’s is simple and good.

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Shrimp Etouffee

Author: Roger
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x

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Description

A simple version of the Cajun classic dish.

Ingredients

Scale

1/4 cup butter
1/4 cup all purpose flour
1 medium onion, chopped
1 green bell pepper, chopped
1 large celery stalk, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
2 cups shrimp stock
1 tablespoon Cajun seasoning
1 tablespoon paprika
2 lbs shrimp, peeled and cleaned
salt to taste
green onion for garnish

Instructions

Heat a large heavy pot or Dutch oven over medium high heat. Melt butter then add flour to make a roux. Stir the roux constantly until you achieve a dirty blonde, or “peanut butter” color, about 10 minutes. Don’t leave your roux alone at all, and remember, stir it constantly!
Add the onion, bell pepper, celery, jalapeno pepper, and garlic. Stir to incorporate into roux and continue to cook while stirring for about 5 minutes, or until vegetables are beginning to soften.
Slowly stir in the shrimp stock, about a half cup at a time, until it is all incorporated with the roux. Your roux may seize up at first–this is normal. As you add all the stock and stir it should return to a gravy-like consistency. Bring the mixture to a simmer to thicken the sauce. Add in the Cajun seasoning, paprika, and shrimp.
Cover the pot and simmer over medium heat for 10 to 15 minutes. If your sauce is too thick, you can thin it with a little additional stock or water. Taste and adjust seasoning with salt as needed.
Serve with steamed white rice and garnish with sliced green onions, and Louisiana style hot sauce on the side.

Notes

You can substitute fish or vegetable stock for the shrimp stock.
It is imperative that you don’t let your roux burn. If you see black flecks in your roux then it has burned, and you will need to discard and start again.
Here is an example of the color of roux described in the recipe, after about 10 minutes of cooking: