A Cajun Classic: Shrimp Étouffée

by Karen Ekstrom

Recipe by Mary Claire Ekstrom

Ingredients:

½ cup of olive oil
1 cup flour

1 cup chopped celery
1 cup diced white onion
½ cup diced green bell pepper
4 small minced garlic cloves
2 tablespoons of canola oil

1½ teaspoons of Tony Chacherie’s
1 teaspoon salt
1 teaspoon ground pepper
½ teaspoon ground thyme
2 dashes of Tabasco (optional)

1 can (14.5) diced tomatoes
1 can (8 oz.) clam juice (if no clam juice, substitute water with a tablespoon of lemon juice)
3 bay leaves
1 lb. of shrimp deveined, peeled shrimp
3 tablespoons of butter

2 cups of long grain white rice

Directions:
For Étouffée:

To make the roux, pour olive oil into a medium dutch oven and heat on low for about ten minutes or until simmering. Whisk the flour in the olive oil, ¼ a cup at a time. The mix should look thick and pasty.
Bring the paste to a simmer on low heat and then mix in the chopped celery, diced white onion, diced green bell pepper, and minced garlic. Mix in the canola oil. Keep the veggies simmering and put the top on. Cook until soft.
Mix in Tony’s, salt, and pepper. Mix in the diced tomatoes and the clam juice. Put 3 large bay leaves (large so you can find them later) in the mix. Bring the mix to a boil and then down to a simmer.
Add the shrimp and cook until pink and firm. Be careful of overcooking. Take out bay leaves. Add extra seasonings if needed.

Serve over rice.
For Rice:
Add 1½ cups of water for each cup of rice. Steam in the pot until water is fully absorbed.

 

 

 

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2 comments

Kathleen March 12, 2015 - 1:14 pm

Sounds real yummy! can you tell me what is in Tony Chacherie’s. I haven’t seen this in Canada.

Reply
Karen Ekstrom March 12, 2015 - 4:42 pm

Tony Chacherie’s – the Original Creole Seasoning! — Salt, red pepper, black pepper, chili powder, garlic, silicon dioxide (to prevent caking) And, it says it might contain wheat, soy or milk… Don’t ask me why! But it’s fabulous. I bet you could order it over the internet! Enjoy! It is yummy!

Reply

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