Classic, spicy, Cajun. Good stuff. I describe it as having a mellow, slow spicy quality thats both surprising and warms you up at the same time. Since no crawdads were available, this is a shrimp rendition of étouffée.
Serves 4-6. Time: Prep 25 min, Cook 45-50 min
- 3/4 of large onion, diced
- 1 rib celery, diced
- 3/4 of a red pepper, diced
- 3/4 of a green pepper, diced
- 4 cloves garlic, minced
- 4 tbsp butter
- 2 tbsp flour
- 1 tbsp tomato paste
- 1/2 cup white wine
- 1 cup vegetable broth, more if too thick
- 2 bay leaves
- 1 tsp hot sauce, or more to taste
- 1 tsp blackened seasoning
- 1/8 tsp sugar
- 1/8 tsp oregano
- 1 lb shrimp, cleaned and deveined
- Salt and pepper, to taste
- Scallions, diced
- Cooked rice for serving
- Melt butter over medium heat. Add onion, celery and peppers. Sauté, stirring occasionally, for about 8 minutes. Add in garlic and stir, cook another minute or so.
- Sprinkle flour in and stir while cooking about 5 minutes. The flour should achieve a lightly toasty hue. Stir in tomato paste.
- Deglaze with wine and stir. Add the broth and allow to heat to temp, then hit it with a submersion blender for a bit. Doesn’t require long, just helps with texture and taste.
- Next add bay leaves, hot sauce, cajun spice, sugar and oregano. Allow to simmer over low for 15-20 minutes, stirring occasionally. During this time, salt and pepper to taste.
- Add shrimp. Avoid overcooking by checking frequently. Takes about 6-8 minutes with a flip halfway through.
- Serve with rice and top with diced scallions.