When I visited New Orleans I just had to try some native entrees at a local restaurant, The Gumbo Shop - which came highly recommended from a few fellow solmates. There were so many yummy entrees on the menu...from their Cajun Shrimp Pasta to their Blackened Catfish Nuggets. Everything sounded so good that I truly could not decide on just one item. Luckily for me, they have a trio option on their menu which allows you to choose 3 different entrees to sample as your entree - PERFCT! I went with the crawfish étouffée, chicken gumbo and jambalaya - 3 dishes you definitely can't pass up on if you're ever in the area. Now don't get me wrong, all three of these items were absolutely delicious but that crawfish étouffée was on a different level. I'm not sure if it's because I had never previously eaten étouffée but that item was so good that it had me licking my plate clean.
After returning home to Charlotte after my Louisiana trip, I just had to try my hand at a copy cat recipe. Unfortunately, in the Bible Belt it's nearly impossible to get fresh crawfish so I subbed them for shrimp instead and it's just as delicious. Sōlmates, if you love seafood and Cajun flavors then you HAVE to give this dish a try! It's packed with complex flavors and the roux just warms you right up. It's perfect for cold days and is always a hit with my dinner guests.
- Melt the butter in a large pan over medium high heat. Sauté for a few minutes until the butter starts to brown.
- Add corn starch and simmer until it turns a dark brown (10-15 minutes).
- In a small pot on low heat, cook shrimp shells in chicken broth for 10 minutes. Remove shells and set broth aside.
- Add in minced garlic, onion, celery, and pepper to pan. Sauté until veggies become translucent or about 10 minutes.
- Add tomatoes, lemon juice, Worcestershire sauce, hot sauce, and remaining seasonings. Slowly whisk in broth. Cover pan and simmer for 15-20 minutes.
- Add the shrimp and cook until shrimp turn pink, about 5-minutes.
- Finito! Serve with cooked rice.
- 2 Lbs of Shrimp (peeled, deveined, tail off)
- 2 cups of cooked rice
- 8 oz chicken broth
- juice from ½ lemon
- ½ green pepper, chopped
- ½ white onion, chopped
- 8 tbsp butte
- 5 tbsp corn starch
- 3 tomatoes, chopped
- 3 tbsp parsley
- 2 tbsp Cajun seasoning
- 2 tbsp minced garlic
- 1 celery stalk, chopped
- 1 tbsp Worcestershire Sauce
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp thyme
- hot sauce
- Étouffée is a Cajun/Creole dish, most popular in good ole’ Louisiana and surfacing in the 50's.
- This dish is commonly served with shrimp, crab or crawfish and comprised of a roux made from the shellfish.
- Locals commonly use whatever flavorful seasoning they have in their pantry, so don’t be scared to swap out seasonings to make use of what you have!
- 2 Pounds Shrimp (Peeled, Deveined, Tail-Off)
- 2 Cups Cooked Rice
- 8 Ounces Chicken Broth
- 1 Lemon, Juiced
- 0.5 Green Pepper, Chopped
- 0.5 Sweet Onion, Chopped
- 5 Tablespoons Corn Starch
- 3 Whole Tomatoes, Chopped
- 3 Tablespoons Parsley
- 3 Tablespoons Cajun Seasoning
- 2 Tablespoons Minced Garlic
- 1 Whole Celery Stalk, Chopped
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Paprika
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon Thyme
- Hot Sauce