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Shrimp Étouffée

  • Seafood
Time30 Minutes Time4 TimeAmerican
Shrimp Étouffée

This is a Deep South classic from Louisiana. Made with the holy trinity of onion, celery, and green peppers, combined with succulent shrimp, this dish transports you straight to the banks of the Mississippi River!

ingredients

  • Red Cajun rub
  • Red Dawg Apache hot sauce (to taste)
  • 600g cooked prawns (king prawns are best)
  • 450ml chicken stock
  • 3.5 tablespoons unsalted butter
  • ½ white onion, diced
  • 1 green bell pepper, diced
  • 1 stick celery, thinly sliced
  • 2 tablespoons plain flour
  • 120g chopped tomatoes
  • Henderson’s relish (to taste)
  • Pinch of salt
  • Spring onions, for garnish
  • Rice, for serving

Buy the items

Red Cajun Seasoning
Red Cajun Seasoning
220g £8.99
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Red Dawg Apache Hot Sauce
Red Dawg Apache Hot Sauce
150ml £4.95
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Directions

  1. Drain the prawns and place them in a bowl lined with kitchen roll to dry off. This helps prevent excess moisture from watering down the gravy.
  2. After 15 minutes, coat the prawns with the red Cajun rub, mix well, cover, and set aside.
  3. In a large pan or skillet, melt the butter over medium heat. Once melted and bubbling, add the ‘holy trinity’—onions, green pepper, and celery—and sauté for about 5 minutes. Add a healthy sprinkle of red Cajun rub.
  4. Stir in the flour, combining until there are no lumps.
  5. Add the chopped tomatoes and stir for around 3-4 minutes, then whisk in the chicken stock. Keep stirring until the mixture is smooth.
  6. Bring the mixture to a simmer, allowing it to thicken to a gravy-like consistency.
  7. Add a splash of Henderson’s relish, a pinch of salt, and a few drops of red Dawg hot sauce (to taste), and stir to combine.
  8. Gently fold in the prawns and allow them to warm through in the sauce.
  9. Serve the étouffée over rice and garnish with finely chopped spring onions and a sprinkle of red Cajun seasoning.

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