Effortless Cajun Shrimp Etouffee (Print Version)
# Ingredients:
→ Seafood
01 -
450 g medium shrimp, shell off and cleaned up
→ Base and Aromatics
02 -
3 garlic cloves, smashed up
03 -
2 celery stalks, chopped small
04 -
1 diced medium onion
05 -
2 tablespoons unsalted butter
06 -
1 green bell pepper, cut up
→ Thickener and Seasonings
07 -
1 teaspoon Cajun seasoning blend
08 -
0.25 teaspoon cayenne powder
09 -
Salt, as much as you like
10 -
Cracked black pepper, to taste
11 -
2 tablespoons plain flour
→ Liquids and Sauces
12 -
120 ml heavy cream
13 -
2 dried bay leaves
14 -
1 can (410 g) diced tomatoes, juice poured out
15 -
2 tablespoons thick tomato paste
16 -
240 ml chicken stock
→ For Serving and Garnish
17 -
Steamed white rice
18 -
Fresh chopped parsley or green onions
# Instructions:
01 -
Scoop the saucy shrimp over a bed of hot rice and throw on some green onions or parsley.
02 -
Toss out those bay leaves, stir in the heavy cream, and hit it with a good shake of salt and black pepper to your liking.
03 -
Drop the shrimp in and let them cook 5 to 6 minutes till they look pink and not see-through anymore.
04 -
Turn the heat down. Let it all bubble for about 10 minutes so the flavors hang out together.
05 -
Toss in those drained tomatoes, tomato paste, and bay leaves. Let it start to bubble.
06 -
While you stir, slowly pour in chicken stock so you don’t get clumps.
07 -
Sprinkle over Cajun spices and cayenne, stir it up, then throw in the flour. Coat those veggies and cook a minute or two to take away any raw flour vibe.
08 -
Toss in the garlic now, give it a quick cook till you can smell it—maybe a minute.
09 -
Add the onion, bell pepper, and celery. Cook ’em 3 or 4 minutes till they get softer.
10 -
Drop your butter in a big pan on medium, let it get all bubbly.
# Notes:
01 -
Don't let the shrimp go too long or they'll get tough. Fast cooking keeps them nice and soft.