Tag: Cajun Cooking

Homemade Shrimp Étouffée

A year-round culinary staple in the South is a freshly-prepared bowl of shrimp étouffée, and whether you’re enjoying it on a Friday afternoon during Lent or surrounded by guests at a Saturday night dinner table, the delicious tastes and accompanying aroma of a classically cajun serving of shrimp étouffée are always appreciated. Thanks to this tried-and-true shrimp étouffée recipe from Little Spice Jar that features the authentic addition of homemade roux and shrimp stock, you’ll be all set to enjoy this culinary staple of the south.

Ingredients

2 pounds of fresh shrimp, peeled

Homemade stovetop roux

1.5 tablespoons of cold butter

1 large onion, minced

2 green bell peppers, minced

2 large celery ribs, minced

3-5 sprigs of fresh parsley and thyme

5-6 cloves of garlic, chopped

5 bay leaves

Tabasco hot sauce, to taste

2 tablespoons of cajun seasoning

Peppercorns & salt

Recipe

Shrimp Stock

  1. While you’re more than welcome to use store-bought seafood stock for this recipe, it’s certainly elated by preparing your own stock with the discarded shells of the shrimp you’ve peeled for the étouffée. To make the stock, simply combine the shells of at least 2 pounds of shrimp with 3 cups of water, a few sprigs of parsley, a few sprigs of fresh thyme, 2 cloves of garlic, a few peppercorns, and a sprinkle of salt.
  2. Combine the above ingredients in a large stockpot, letting it all simmer for 30-45 minutes. Strain the contents, and you’re set!

Stovetop Roux

  1. The roux is the heart and soul of any proper étouffée or gumbo recipe, and though it’s slightly intimidating at first, it can truly make-or-break your meal if done correctly. For this meal, start by heating a “high heat oil” such as peanut, corn, or vegetable oil or butter in your heavy bottom pot and add in your flour, whisking it until all lumps have been worked out.
  2. From here on out, it’s 22-27 minutes of constant stirring. In the beginning four minutes, you’ll begin to see a blond roux, which is used for béchamel sauces transition into a slightly colorful roux at the five-minute mark. At this point, it’ll be akin to a cream color.
  3. At about 10 minutes of stirring, the roux reaches a color that is similar to light almond butter as it begins to smell like buttered popcorn to some people.
  4. At about 15-22 minutes is when the roux begins to retain the color of peanut butter, and many cooking an étouffée will make the mistake of stopping here as this type of roux will still retain ample thickening qualities, but a darker roux is needed in this case.
  5. Within the 23-37 minute mark is what this recipe’s author calls the “magic spot” with the roux showing a deep brown coloration with a slight red undertone. While it’s possible to continue cooking until the 28-34 minute mark and make what’s called a “black roux,” you often run the risk of burning your roux, and as any cajun chef who makes their roux by hand can agree, you don’t want to start the process over again.

Shrimp Étouffée

  1. To transition into the cooking of the actual étouffée, you’ll pour in your Cajun and Creole “holy trinity,” which is your minced onions, bell peppers, and celery into the heavy pot with your roux. Stir it all together and add in your garlic to simmer for about 30 seconds.
  2. Add in your shrimp stock, cajun seasonings, dashes of Tabasco sauce, and bay leaves. Stir it all together, making sure that you carefully submerge the bay leaves so as to not break them up in the étouffée, and bring this all to a boil. After it reaches a proper boil, lower your heat to low and allow the étouffée to simmer for just about 15 minutes.
  3. Next, you’ll add your peeled shrimp into the pot and cook for an additional 3-5 minutes. At this point, when the shrimp is cooked your étouffée is officially “done,” but it definitely benefits from simmering in the pot on low for at least 10-20 minutes as you prepare the side dishes, salad, and shrimp étouffée’s partner in crime, the potato salad.
  4. Before you’re ready to serve, turn off the heat and add in a knob of cold butter so as to help thicken up the étouffée after the flour in your homemade roux has come to lose its thickening capabilities in becoming a darker roux. The cold butter in the hot liquid of the étouffée helps to thicken the dish while also adding an appreciated hint of creaminess.

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A Cajun Twist on Buttermilk Biscuits

What do you get when you cross biscuits and gravy with a Louisiana twist? The answer is Buttermilk biscuits and andouille cream gravy.

This recipe takes the classic biscuits and gravy recipe and adds spice and flavor – a trademark of any Lousiana dish. This is a perfect Saturday morning breakfast, or even a Sunday evening recipe that will leave everyone who tries it asking what your secret ingredient is. (Hint: it’s the andouille sausage!)

Check out Louisiana Travel for more delicious Lousiana recipes.

Utensils:

For biscuits:

  • 10-inch cast-iron griddle or skillet
  • Sifter
  • Box grater

For gravy:

  • Large skillet
  • Whisk

Ingredients for Buttermilk Biscuits:

  • 2 cups all-purpose flour (add more as needed)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup cold butter
  • 1 1/3 cups cold buttermilk
  • 1 tablespoon butter
  • sliced green onions (optional – for garnish)

Method of Preparation:

First, preheat over to 475 degrees Fahrenheit. Take the ten-inch cast-iron griddle or skillet, and place inside the oven to heat.

(Sidenote: preheating and greasing the griddle will produce biscuits with crispy bottoms. If you want softer biscuits, skip this step.)

 Next, sift flour, baking powder, salt, and baking soda together. Using the box grater, quickly grate the cold butter over the flour mixture. Stir with a fork to combine. Add cold buttermilk and stir until combined. The dough will be sticky. Transfer the dough a floured work surface, sprinkle with flour, and knead three to four times. Shape into a long roll.

Now, remove griddle or skillet from over and add remaining butter. Swirl melted butter to coat the griddle or skillet.

Using about ½ cup of dough at a time, pinch off pieces of the dough and roll gently between your hands to shape. After that, arrange dough on the hot and greased skillet with sides barely touching. Transfer to oven and bake for about ten to twelve minutes or until golden brown.

Makes about eight biscuits.

Andouille Cream Gravy Ingredients:

  • 1/4 cup butter
  • 4 ounces andouille sausage (chopped coarsely)
  • 1 medium onion (chopped finely)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/4 cup all-purpose flour
  • 2 cups of half & half
  • salt and pepper

Method of Preparation:

Take your large skillet and place it over medium heat. Add butter, and once butter is melted add sausage and onion. Saute until onion is softened, around eight to ten minutes.

Next, stir in the paprika, garlic powder, and cayenne (cayenne is optional). Sprinkle the flour over mixture and stir to combine. Stirring constantly, cook until roux begins to brown and flour smells toasty. Gradually whisk in half and half, then cook and stir until gravy is thickened and bubbly.

Add salt and pepper to taste. Makes about four cups of gravy.

Once the biscuits and gravy are done, split the biscuits in half and serve hot with Andouille Cream Gravy and top with green onions.

Biscuits can be split and toasted to warm up for latecomers (or save them for leftovers for a filling breakfast the next morning!) and the Andouille Cream Gravy can be kept warm in a slow cooker.

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