| Prep: 15 mins | Cook: 45 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 28g | 17g | 45g |
| sugars | fibre | protein | salt |
| 7g | 3g | 30g | 1.5g |
Why I Love American Cajun Shrimp Etouffee with White Rice
The Allure of Cajun Cuisine
There’s something undeniably mesmerizing about Cajun Shrimp Etouffee with White Rice. It’s more than just a recipe; it’s a cultural embrace, a symphony of flavors that transport you right to the heart of Louisiana. In my kitchen in Portland, Maine, the aromatic blend of spices and the sizzling of shrimp in a buttery roux is enough to momentarily transform a cold, coastal kitchen into a warm, Southern haven. Though my expertise lies in New England seafood, dishes like this etouffee have widened my culinary horizons, adding a different kind of richness to my repertoire.
Whenever I make this dish, I’m reminded of a trip to New Orleans where I first tasted a rendition of this soulful meal. The way the shrimp absorbed the deep flavors of the roux, the spice of the cayenne pepper, and the subtle sweetness of bell peppers left an indelible mark on my palate. It was during that trip that I also came across Chef Paul Prudhomme’s innovative take on Cajun cuisines, whose works continue to inspire me. Although my daughters, Erin and Samantha, might prefer a traditional lobster roll from time to time, this Cajun Shrimp Etouffee has found a cherished spot on our family table.
The Intersection of Flavors
This dish also beautifully showcases the marriage between land and sea. The shrimp, tender and succulent, are enveloped in a rich, buttery roux blended with an array of vegetables like onions, bell peppers, and celery. This holy trinity, a staple of Cajun cooking, creates a flavorful base that’s further enhanced by the addition of garlic, thyme, and oregano. The diced tomatoes and tomato paste add a tangy sweetness that perfectly balances the heat from the cayenne pepper. A dash of lemon juice brightens the dish, giving it a fresh, zesty finish.
If you’re a fan of other seafood stews, such as Bouillabaisse or Gumbo, you’ll likely fall in love with this etouffee. The versatility of this dish means it pairs wonderfully with a side salad for a lighter meal or cornbread for those looking to indulge completely. If you’re feeling adventurous, you might also want to try this dish with a side of grilled andouille sausage to elevate the smoky profile of the meal. And remember, a splash of hot sauce at the end is always optional but highly recommended for those who favor a little extra kick!
The harmony and complexity in Cajun Shrimp Etouffee with White Rice are what make every bite a journey. Whether you’re a seasoned cook or a kitchen newbie, this recipe promises not just a meal, but a gastronomic adventure. This isn’t just comfort food; it’s soul food, carrying with it a sense of community, history, and a whole lot of love. As someone who celebrates the rich, salty flavors of the Atlantic, I find immense joy in bringing this Southern classic to my Midcoast Maine home, uniting the best of both culinary worlds.
What You’ll Need
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 2 cups seafood or chicken stock
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (adjust to taste)
- 2 lbs large shrimp, peeled and deveined
- 1/4 cup chopped green onions
- 2 tbsp chopped fresh parsley
- Juice of 1 lemon
- 6 cups cooked white rice
- Hot sauce, for serving (optional)
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Method
Step One
In a large skillet or Dutch oven, melt the butter over medium heat. Add the flour to the melted butter, stirring constantly to create a roux. Cook the roux until it turns a light brown color, which should take about 10-12 minutes. Be sure to stir continuously to prevent burning.
Step Two
Add the chopped onion, green bell pepper, and celery to the roux. Sauté the vegetables for about 5-7 minutes, or until they are softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Step Three
Gradually stir in the seafood or chicken stock, making sure it blends smoothly with the roux. Add the diced tomatoes, tomato paste, and bay leaves to the mixture. Stir well to combine.
Step Four
Season the mixture with salt, black pepper, paprika, dried thyme, dried oregano, and cayenne pepper. Adjust the cayenne pepper to taste, depending on how spicy you want the dish to be. Simmer the mixture over medium-low heat for about 20 minutes, allowing the flavors to meld together.
Step Five
Add the peeled and deveined shrimp to the skillet. Cook for about 5-7 minutes, or until the shrimp are pink and opaque. Be careful not to overcook the shrimp.
Step Six
Stir in the chopped green onions, chopped fresh parsley, and the juice of one lemon. Mix well and cook for an additional 2-3 minutes to combine the flavors. Remove the bay leaves before serving.
Step Seven
Serve the Cajun Shrimp Etouffee over cooked white rice. If desired, add a dash of hot sauce for extra heat. Enjoy!
