Bring Mardi Gras to your home with this authentic Shrimp Étouffée recipe.
This recipe gets its authentic Cajun flavors from Dizzy Pig’s Bayou-ish blackening seasoning. We took it up a notch by making our own homemade shrimp stock and caramelizing the Cajun holy trinity (of onions, celery and bell pepper). It takes some time, but it’s worth the effort as it transports us back to Louisiana every time!
If you don’t have the time, or inclination, to make shrimp stock, chicken broth will work just fine. And although Étouffée is typically made with seafood, chicken or other white meat will be equally tasty.
- 1 1/2 lbs shrimp (with heads if making shrimp stock – can be found in most Asian grocery store)
- 2 cups shrimp stock or chicken broth
Shrimp Stock (optional)
- 3 bay leaves
- 2 cups chicken broth
- 1 cup water
- 2 Tbsp canola oil
- 1/4 cup butter
- 1/4 cup flour
- 1 onion, diced
- 3 celery ribs, diced
- 1 bell pepper, diced (green is more traditional, red is more colorful)
- 4 cloves garlic, minced
- 1/2 – 3/4 tsp salt, to taste
- 1 Tbsp Dizzy Pig Bayou-ish blackening seasoning
- 1/2 tsp paprika
- 1/4 tsp New Mexico chile powder (or cayenne powder if you like it spicy)
- 1/8 tsp black pepper
- Pinch of sugar
- Thinly sliced scallions and parsley (or coriander)