CAJUN SHRIMP PASTA

Instructions

Step 1: Make the Roux

1. In a large skillet or Dutch oven, melt the butter over medium heat.
2. Slowly whisk in the flour until smooth.
3. Stir constantly for 5-8 minutes until the roux turns a deep golden brown color (like peanut butter). Be careful not to burn it.

Step 2: Add the Vegetables

1. Add the onion, bell pepper, and celery to the roux. Stir well to coat the vegetables.
2. Cook for 4-5 minutes, stirring frequently, until the vegetables soften.
3. Add the garlic and cook for 1 minute until fragrant.

Step 3: Build the Sauce

1. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
2. Gradually pour in the chicken stock while stirring to prevent lumps.
3. Add the Cajun seasoning, smoked paprika, cayenne pepper, bay leaf, salt, and black pepper. Mix well.
4. Bring the sauce to a simmer. Reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally, until thickened.

Step 4: Cook the Shrimp

1. While the sauce is simmering, season the shrimp with Cajun seasoning.
2. In a separate skillet, heat the olive oil or butter over medium-high heat.
3. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Don’t overcook!
4. Remove the shrimp from the heat and set aside.

Step 5: Combine and Serve

1. Add the cooked shrimp to the sauce and stir to combine. Let everything simmer for 2-3 minutes to allow the flavors to meld.
2. Remove the bay leaf and taste for seasoning. Add more Cajun spice or salt if desired.
3. Serve the étouffée over steamed white rice. Garnish with green onions and parsley.

Tips for Success

1. Perfect Roux: Stir constantly when making the roux to avoid burning. A well-cooked roux is the base of this dish’s flavor.
2. Stock Choice: Seafood stock enhances the flavor, but chicken stock works perfectly too.
3. Spice Control: Adjust the cayenne pepper and Cajun seasoning to suit your heat preference.
4. Don’t Overcook the Shrimp: Shrimp cook quickly—once they turn pink and opaque, they’re done.

Variations

• Crawfish Étouffée: Substitute shrimp with crawfish tails for a classic variation.
• Chicken Étouffée: Use diced chicken breast or thighs for a delicious alternative.
• Vegetarian Option: Replace shrimp with mushrooms or chickpeas, and use vegetable stock.
• Add Sausage: Sauté smoked andouille sausage for a smoky flavor boost.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm in a skillet over medium heat, adding a splash of stock or water if the sauce thickens too much.
• Freeze: Étouffée can be frozen for up to 2 months. Thaw in the fridge before reheating.

Why This Recipe Works

The rich, velvety roux combined with aromatic vegetables and perfectly spiced shrimp creates a depth of flavor that’s both comforting and satisfying. The Cajun seasoning adds that signature Louisiana kick, while the tomato paste balances everything with a hint of sweetness.

Perfect Pairings

• French Bread: Perfect for sopping up the sauce.
• Coleslaw: A crisp, refreshing side dish to balance the richness.
• Cornbread: A classic Southern pairing.

Frequently Asked Questions

Q: What is Étouffée?
Étouffée is a classic Louisiana dish, meaning “smothered” in French. It features a roux-based sauce, seasoned proteins (like shrimp, crawfish, or chicken), and aromatic vegetables, served over rice.

Q: Can I make this ahead of time?
Yes! You can make the sauce ahead of time and reheat it. Just cook the shrimp fresh before serving.

Q: Is this dish spicy?
It has a mild to medium spice level, but you can adjust the Cajun seasoning and cayenne pepper to suit your taste.

Final Thoughts

This Cajun Shrimp Étouffée is a dish that’s guaranteed to impress. It’s rich, flavorful, and brings the taste of Louisiana straight to your table. Whether you’re new to Cajun cooking or a seasoned pro, this recipe is simple, approachable, and absolutely satisfying.

Serve it up, grab a fork, and let the good times roll!

Let me know—how do you like your Étouffée? Spicy or mild?