LAKE CHARLES, LOUISIANA: Cajun shrimp étouffée is a classic dish hailing from Louisiana, celebrated for its rich flavors and comforting essence.

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The term "étouffée" translates to "smothered," referring to the cooking method where ingredients are cooked slowly in a flavorful sauce. This dish typically features shrimp, but variations can include crawfish or other seafood. With its roots deeply embedded in Cajun and Creole traditions, shrimp étouffée is a true testament to the vibrant culinary culture of the region.

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A Brief History

Étouffée originated in Louisiana's bayous, where Cajun and Creole cooking styles blended to create unique and hearty dishes. Traditionally, it’s served over rice, making it a satisfying meal perfect for gatherings. The dish showcases the use of the "holy trinity" of Cajun cooking: bell peppers, onions, and celery, combined with a rich roux to create a base that’s both thick and flavorful.

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Ingredients

To prepare Cajun shrimp étouffée, you’ll need the following ingredients:

For the Étouffée:

  • 1 lb large shrimp, peeled and deveined
  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup onion, finely chopped
  • 1/2 cup bell pepper, finely chopped (green or red)
  • 1/2 cup celery, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups seafood stock (or chicken stock)
  • 1 teaspoon Cajun seasoning (or to taste)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 green onions, sliced (for garnish)
  • 1/4 cup fresh parsley, chopped (for garnish)
  • Cooked white rice, for serving
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Preparation Steps

  1. Prepare the Shrimp:
    • In a bowl, season the peeled and deveined shrimp with salt and Cajun seasoning. Set aside.
  2. Make the Roux:
    • In a large heavy-bottomed pot or Dutch oven, heat the butter and vegetable oil over medium heat.
    • Once the butter is melted, stir in the flour to create a roux. Cook, stirring continuously, for about 15-20 minutes, or until the roux turns a deep golden brown. Be careful not to burn it.
  3. Sauté the Vegetables:
    • Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook for about 5-7 minutes, until the vegetables are softened.
  4. Add the Stock:
    • Gradually whisk in the seafood stock, ensuring there are no lumps. Bring the mixture to a simmer.
  5. Add the Shrimp:
    • Stir in the seasoned shrimp and simmer for about 5-10 minutes, or until the shrimp are pink and cooked through.
  6. Season the Étouffée:
    • Taste and adjust the seasoning with salt, black pepper, and cayenne pepper if desired.
  7. Serve:
    • Ladle the shrimp étouffée over a generous scoop of white rice. Garnish with sliced green onions and chopped parsley.
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Enjoy Your Cajun Shrimp Étouffée!

This delightful dish is perfect for family dinners or gatherings with friends. The combination of shrimp, rich roux, and aromatic vegetables creates a meal that’s sure to impress. Pair it with crusty bread or a simple salad for a complete Cajun feast. Enjoy the authentic flavors of Louisiana right in your kitchen.

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