Shrimp Étouffée
This is a Deep South classic from Louisiana. Made of the holy trinity of onion celery and green peppers and shrimp, it has every thing need to make you feel your down by the Mississippi River
Shrimp Étouffée
Jack Dadswell
Rated 4.0 stars by 5 users
Category
chicken
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
This is a Deep South classic from Louisiana. Made of the holy trinity of onion celery and green peppers and shrimp, it has every thing need to make you feel your down by the Mississippi River
Ingredients
-
Red Cajun rub
-
Red dawg apache hot sauce
- 600g cooked prawns (king prawns are best)
- 450ml chicken stock
- 3.5Tbsp unsalted butter
- 1/2 white onion (diced)
- 1 green bell pepper (diced)
- 1 stick celery (thinly sliced)
- 2Tbsp plain flour
- 120g chopped tomatoes
- Henderson’s relish
- Pinch of salt
- Spring onions (to garnish)
- Rice
Directions
Drain off prawns and put into bowl lined with kitchen roll to dry off As we don’t want any extra moisture watering down the gravy.
After 15 mins coat prawns with red Cajun and mix, cover and put to one side.
On a medium heat Melt the butter in a large pan/skillet, once melted and bubbling add the ‘holy trinity’ onions, green pepper, celery and sauté for 5 mins or so and add healthy sprinkle of red Cajun rub.
Add the flour to the pan and combine stir until combined with no lumps.
Add the tomatoes and stir for around 3-4 minutes then whisk in the chicken stock, keep stirring until smooth.
Bring it to a simmer to allow it to thicken you are looking for a thick gravy consistency.
Add a splash of Henderson’s relish, pinch of salt and a few drops of red dawg (to taste) and stir in.
Now add the prawns and stir in and allow to warm through.
Serve with rice and garnish with finely chopped spring onion and a sprinkle of Red Cajun seasoning on the rice.