top of page
Search
  • Writer's pictureArthur Adam Housley

Shrimp Etouffee'

INGREDIENTS FOR LARGE CASTE IRON SKILLET

1 stalk celery, finely diced

1/2 cup of green onion finely diced

1/2 cup of white onion diced

1/2 cup finely diced green bell pepper

2 scallions, white and green parts, finely diced

3 tablespoons of minced garlic

1/4 lb of salted pork

1/4 cup of white wine

2 tablespoons cajun seasoning

1 tablespoon cayenne powder

1 tablespoon of garlic salt

1 tablespoon of onion powder

1 banana or jalapeno pepper chopped

Put 2 tablespoons of oil in the pan. Add ingredients and occasionally stir until onions are clear and spices are mixed-in...then remove from heat and let sit.


INGREDIENTS FOR ROUXE

3 tablespoons of all purpose flour

4 tablespoons of butter

3 tablespoons of Thrive Oil

On low heat add all the ingredients into a small sauce pan and constantly stir...until the route gets to be a nice brown color.


INGREDIENTS FOR SHRIMP

1 1/2 lb of shrimp

Shells on or off...your choice

toss with cayenne powder, garlic salt, onion powder, cajun seasoning to taste


PUT IT ALL TOGETHER

  1. Pour the Rouxe into the large skillet and return to low heat.

  2. Mix everything together so the Rouxe and the veggies and spices and pork are covered and combined.

  3. Add the thawed shrimp

  4. Add 2-3 cups of chicken stock

  5. Add 1/2 cup of red wine

  6. Gradually stir on low heat ensuring everything combines together. The shrimp cooks quick, so after about 5 mins check. Don't overcook the shrimp and the length of time depends on how low and long you simmer the entire mixture.

  7. Put over rice and serve with chopped parsley or celery leaves.





524 views1 comment

Recent Posts

See All

1 Comment


shaniquaw6
May 25, 2020

I made this last night! It was soooo delicious! One of the best homemade meals, I’ve made in awhile. It was also very spicy, but I love spicy. If you are not a spicy fan you may want to use less cayenne pepper and or Cajun seasoning. I also didn’t use any peppers in this recipe, because I didn’t have them on had and this still came out so delicious! Thank you Adam for this AMAZING recipe, I’ll be using this for years to come.

Like
bottom of page