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Cajun Shrimp and Sausage Etouffee
Created by: Howcan Team
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound shrimp, peeled and deveined
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Cooked white rice, for serving
- Chopped green onions, for garnish
Instructions
- In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Stir in the flour to make a roux, and cook, stirring constantly, until the roux is a dark caramel color, about 15-20 minutes.
- Add the chopped onion, bell pepper, celery, and garlic to the pot, and cook for 5-7 minutes, or until the vegetables are softened.
- Stir in the sliced andouille sausage and cook for an additional 5 minutes, allowing the sausage to brown slightly.
- Add the shrimp to the pot and cook for 2-3 minutes, just until they turn pink and opaque.
- Pour in the chicken broth and diced tomatoes, and season with Cajun seasoning, thyme, oregano, cayenne pepper, salt, and pepper. Stir to combine all the ingredients.
- Bring the mixture to a simmer, then reduce the heat to low and let the etouffee simmer for 15-20 minutes, stirring occasionally, until the flavors have melded together and the sauce has thickened slightly.
- Taste and adjust the seasoning if necessary.
- Serve the Cajun Shrimp and Sausage Etouffee over cooked white rice, and garnish with chopped green onions.
- Enjoy!
Cajun Shrimp and Sausage Etouffee is a classic Louisiana dish with a rich history. Originating in the heart of Cajun country, this flavorful dish has deep roots in the Creole and Cajun culinary traditions. Renowned chefs like Paul Prudhomme and Emeril Lagasse have popularized this dish, adding their own unique twists to the recipe. The key to a perfect Cajun Shrimp and Sausage Etouffee lies in the holy trinity of onions, bell peppers, and celery, combined with a rich roux and a blend of traditional Cajun spices. For the best version of this dish, head to New Orleans or Lafayette, where local chefs expertly prepare this iconic dish. The succulent shrimp and savory sausage are essential elements, infusing the dish with a delightful medley of flavors. Whether served over rice or with a side of crusty French bread, this dish is a true taste of Louisiana's vibrant culinary heritage.
60 min
4
380 calories
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