Cajun Shrimp Étouffée

Cajun Shrimp Étouffée


Ingredients:
1 teaspoon sweet paprika
¼ teaspoon cayenne pepper
½ teaspoon EACH: garlic powder AND onion powder
¼ teaspoon EACH: black pepper AND white pepper
½ teaspoon EACH: dried thyme AND oregano
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Instructions:
  • First step is ROUX: Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth, if the roux is cooking too quickly, lower the heat to medium. Switch to a wooden spoon and continuously stir for 20-27 minutes or until the roux darkens to just past a deep peanut butter color and is almost a little red in color. Do not let the roux burn! (if you smell it burning, you will need to throw is out, clean the pot, and start over, unfortunately, there’s just no saving burnt roux!)
  • And then, SIMMER: Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, jalapeños, scallions (white part,) and celery and continue to cook, stirring as needed so the vegetables don’t stick. About 5-7 minutes or until the veggies soften. Add the garlic and continue to cook for an additional minute until the garlic is nice and fragrant. Add the shrimp stock, cajun seasoning, hot sauce, bay leaves, and bring to a boil, lower the heat to low and allow the étouffée to simmer for 15 minutes.
  • And then, visit for full instruction : http://littlespicejar.com/cajun-shrimp-etouffee/



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