ajun Shrimp Étouffée

Cajun Shrimp Étouffée

½ cup EACH: high heat oil AND all-purpose flour
1 ¼ cup EACH: minced onions AND minced green bell peppers
¾ cup stalks celery, minced
2 jalapeños, minced (ribs and seeds removed), optional
6 green onions, sliced (keep greens separately)

  • 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
  • And then, visit for full instruction : http://littlespicejar.com/cajun-shrimp-etouffee/

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