QUICK SMOTHERED CAJUN SHRIMP (Shrimp Etouffee) | Weeknighting
Go to and use code BRIAN to get $20 off your first box! Thanks to Shaker & Spoon for sponsoring today’s video. This cajun/creole inspired shrimp gravy over rice (Etouffee) is flavorful banger of a weeknight meal. Let me know what you think in the comments.
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🔪MY GEAR:
APRON: C
CHEF KNIFE: C
BOOS BLOCK CUTTING BOARD: D
PLASTIC CUTTING BOARD:
ESCALI DIGITAL SCALE:
6.75qt LE CREUSET DUTCH OVEN: 7
KITCHEN SCISSORS: p
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RECIPE
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▪1.5lb large raw shell on shrimp (i’m using U-12 wild gulf shrimp)
▪8g or 1.5tsp salt
▪700g or about 3c chicken stock
▪225g/240mL/8oz clam juice
▪40g or 1/3c AP flour (gluten free flour blend works too)
▪40g or 3Tbsp butter
▪150g or 1c onion, diced
▪100g or 3/4c celery hearts, diced
▪150g or 1c red bell peppers, diced
▪20g or 3-4 cloves garlic, minced
▪30g or 2 1/4Tbsp tomato paste
▪5g or 2 tsp paprika
▪1g or 1/2tsp cayenne
▪75g or 1bunch or 2c lacinato kale, chopped
Shell and devein shrimp, reserving shells. Cut shrimp into more bite sized pieces, but not too small. Place into a bowl, add 8g salt and toss to coat. Set aside.
Add chicken stock, shrimp shells, and clam juice to a sauce pot and place over medium heat. Cook for 15-20min or longer.
Preheat dutch oven over medium. Add flour, stir, and dry toast for about 3min until gently smoking and golden. Add butter, stir. When roux has thickened and has taken on a brown toasty color, increase to med-high heat and add onion, celery, bell peppers, garlic, and 2 large pinches salt and stir until veggies are getting soft. Add tomato paste, paprika, and cayenne. Stir and allow to fry for a minute to cook the raw edge off the tomato paste. Add kale. Stir for about a minute or until beginning to wilt and turn bright green.
Stir in 2c of the (strained) chicken-shrimp stock into the pot (it should have been cooking for at least 15-20min at this point). Once thickened, stir in the rest of the strained stock and bring to a boil, then reduce heat to med-low and cook for about 15min until the veg are tender and sauce has thickened.
Stir in shrimp and bring to simmer, stirring occasionally. After 4-5min, shrimp should be opaque and cooked through. Taste for seasoning. I typically add a couple of pinches of salt.
Serve over rice.
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at:
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CHAPTERS
0:00 Intro
0:17 Prepping shrimp & shrimp stock
1:49 Etouffee base
4:25 Combining it all
5:19 ad
6:29 Finishing the etouffee
8:01 Let’s eat this thing
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Recipe Video:
