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:
