Had many request for etouffee made with shrimp, so here it is! Keep up with the cookware I use on my Amazon influencer page: amazon.com/shop/thecajunninja Check out Cajun Ninja Merch here: teespring.com/... Music by Horace Trahan
SHRIMP ÉTOUFFÉE 2 Onions 2 Sticks of Celery 1 Green Bell Pepper 1 Red Bell Pepper 1 Bunch Green Onions 6 Cloves of Garlic 2 Sticks of Butter 1 Tablespoon Cajun or Creole Seasoning 1/4 Teaspoon of Salt 1/4 Teaspoon Cayenne Pepper 1/3 Cup of Flour 2 lbs of Small Shrimp 2 Cups of Hot Water (Add more if desired) Start out by heating a Large Pot or Pan to a Low heat. Chop the Onion, Celery, Red Bell Pepper, Green Bell Pepper, Green Onions, and Garlic. Drop two Sticks of Butter into your pot and melt completely. Add the chopped vegetables to the pot and raise burner to a medium heat. Add the Cajun Seasoning, Salt, and Cayenne Pepper. Sauté for about 30 minutes. After 30 minuets of sautéing, push the vegetables to one side of the pot, add the 1/3 cup of flour and blend into the butter. Once the flour is mixed in well, stir everything altogether. Sauté for another 30-40 minutes, or until the flour becomes brown in color. Be very cautious during this time. If the heat seems a little high, lower it. You don’t want anything to burn to the bottom. Around this time you want to begin cooking some rice. When you start to see some brown color forming, begin heating 2 cups of water in the microwave. Add a little bit of the hot water to the pot. Stir, breaking up anything on the bottom, until it’s a creamy mixture. Add the rest of the hot water to the pot. Raise the heat to where you see a slight boil. Cover, and then lower to a simmering heat. Cook for 30 minutes. Be sure to come back every 5 to 10 minutes and stir, breaking up anything trying to stick to the bottom. After 30 minutes, add the shrimp to the pot, and let simmer for another 10 to 15 minutes. If you feel as though you would like a thinner gravy, just add a little more water. However, also taste it to see if you need more seasoning. Enjoy Dat!
Made your Shrimp Etouffee, I was a little apprehensive when it appeared that I was cooking the Pi$$ out of the vegetables, but this northerner continued on, per your recipe and I was pleasantly surprised at the end result! The taste was magnificent! A little bit of spice with the sweetness of the shrimp! Amazing!!!! It paired very well with the Sauvignon Blanc!
My wife, bless her heart, is allergic to shellfish. So, in order for her to experience etouffee, I am using your recipe and substituting chicken breast. Which I cubed, seasoned and steamed before adding to the veggies. I'll let you know how it turns out. With most recipes, I have found a lot of times if shrimp is good, usually chicken is too. We will see.
What he says is the truth you will fall in love with it. I'm from South Texas I went to Lafayette to a music festival I had etouffee in a bread bowl and then another one and then another one lol insane good
Love your recipes and enthusiasm for cooking good fresh seafood. I was born in Galveston and spent lots of time in Louisiana growing up and miss my fresh seafood from the area. My only suggestion if someone wants to step this up a notch would be to make and use your own seafood stock instead of water. I have done that several times and it is amazing either way. Thanks again for the great content. Your gumbo recipe is the bomb also!!!!
Jason, I've been following you for years. So happy to see how far you've come. I enjoy your recipes and use them often. Your cookbook stays proudly displayed on my counter 😊
@@TheCajunNinja you do Louisiana cuisine proud. I am a native son, but now live in Florida where crawfish tails are hard to come by. Gonna make your shrimp etouffee instead!
I followed this recipe tonight and used poblano pepper instead bell pepper since I'm allergic. It's so good and it doesn't taste like anything is missing. Thanks for the video!
Thanks for this recipe! Though I'm Cajun, I had never made an Étouffée. I'll be adding this dish to the menu of my Cajun food truck, "The Cajunator"! Unfortunately, it will be with frozen shrimp since I'm all the way in northern California! I made it tonight and it was just as I remember! So yum!
Made a half serving tonight. Roomies loved it. I told you once my throat recovered from my cancer treatments, I would try one of your receipts. I have not eaten much since December. Even though we are under the shelter in place because of the virus outbreak (04/2020) here in Houston, we celebrated health and your Shrimp Étouffée!! Delish!!
Sir! Your recipes are absolutely the truth!! My picky eater teen literally said I've never even heard of that! I'm eating as I type this! We love all of your recipes. My first time ever making gumbo from scratch was your chicken and sausage gumbo recipe. Love your cajun stewed chicken! You're about to make a bunch of mini cajun ninjas 😂😂piyaaaahhh!!
Hello Cajun Ninja! It's a happy Friday for me and I had to stop by to show you some love and watch this delicious recipe! Your etouffee makes me want to cook some today! I love your channel so much! Have an awesome weekend!!! I'm even more happier to be a Rajun Cajun! Pi-yah!!!
Thanks for sharing this recipe. I love shrimp etoupe. Now l know how to make it .l can cook it my self and served it to my family in my table. 😋 👍Yummy ❤
Made this tonight, substituted shrimp stock for water. I loved it ,but more importantly my wife raved over it. Have also made your shrimp creole which is also excellent. Keep em coming
Thank you VERY much for the recipe & instructions. I made this last week. It was delicious! I never thought I would be able to make roux. But with your step by step help out came out perfect! It was EVEN better the next day! Off to look for a salmon recipe on your page now 🙂
I just got through cooking a shrimp etouffee ( can't afford crawfish here in Colorado but from Avoyelles parish, where I'd catch my own) and your recipe is by far the best etouffee I've ever cooked. Keep on keeping on man!
I’m a huge fan of James lee Burke’s robicheaux books. He always eats etouffee and po’boy sandwiches. Sounds and looks delicious , I’ll have to try this ☺️
Whew I made this tonight and geez the flavor was just as you described it. Omg crazy good. Thanks for another great recipe. It's a lot of chopping but we'll worth it.
@@nickeeg97 normally I would but after tasting this I know for a fact it would not taste the same if I hadn't used fresh vegetables. Plus it lasts longer without spoiling. It's just not the same
@@MzGee-cv3mk I totally understand! My preference is fresh chopped veggies because it makes the meal taste much more delicious 😋. I occasionally use the season blend.
Emilios Kitchen when I do it this way I can get my vegetable were I like, and the start making the roux so that when the color of the roux is where I want it, I then know my vegetables are ready too. 😊👊🏻
Man let me tell y’all I made this tonight for my family and it was bangin SO GOOD followed the. Cajun ninja recipe and it was so good and satisfying to belly I totally recommend this if you don’t eat crawfish
Stupid Question. Is it best to do the roux first then saute your veggies, or saute the veggies then do your roux? I have done both, and not sure if there is a difference.
Another good one, brother!...I think you should do a video on your workout routine to show us how you keep your physique while pounding all those Cajun carbs!
I'm one of your followers' Bald Chef. I've been following this young buck for well over a year and am slowly learning to cook at the ripe old age of 66....I do try!
just subscribed to your channel, from South MS living in VA haven't had any good Etouffee in a few years bout to finish it up, looks damn good so far!!!! respect!
Jason - I’m attempting this one today. My shrimp are larger than yours. Could I use 2 cups of stock from their shells instead of microwaved water? Or should I leave your recipe as is? Rookie question I know but TIA 🍻
I started making my own seasonings using powdered onion and powdered garlic as the main ingredient. Then I take dried green onions, dried parsley flakes, and put them into a food processor to make a coarse powder with them. I add celery powder and paprika, then blend everything. I DON'T put salt or pepper. You can add whatever you want to suit your own personal taste. You don't get all the salt and pepper that manufactures like to load their seasoning with, because they are cheap fillers. Worse mistake you can make is, #1, over salting food, 2nd, putting in too much pepper, #3, adding some kind of off flavor that manufacturers always seem to put in their' seasoning. Making your own seasoning eliminates all of that from happening....AND IT'S A LOT CHEAPER !
Meaux Jeaux well they aren’t really fillers, they’re flavor. Without salt your seasoning won’t have much flavor. Now like you said you can go ahead and add to your liking, but you can also do the same thing with any Cajun blend. Everything is going to end up being preference no matter how you spin it. 👊🏻
@@TheCajunNinja They are fillers when they put too much, which in most cases they do. I prefer to have more control and salt separately. I like a lot of "seasoning", so I can do that if it's not salted. If a company offered seasoning with no salt, they would be surprised that it would actually sell. But yeah, salt is an absolute must, but as you already know, it has to be an exact amount. You can get away with going under somewhat, but not going over. But to be honest, a pre packaged seasoning combo is totally unnecessary, because we can add all the ingredients separately. Think about it, our mawmaws were all the best Cajun cooks...PERIOD, and where did they get their store bough blends ? THEY DIDN'T, because there was no such thing !
I think the main difference is how soft the veggies are. If you want a darker roux you can always cook it longer or on a higher heat. If you do the roux first you're limited by how long you can cook the roux
I'm from southwest Louisiana and idk if he's really a cajun. Has a hint of my accent so maybe. I make mine almost exactly like this! It's true. It's delicious!
@@mojowatham1328 thank you and yes I remember that video, but I don't remember the name of it. Can you or someone else tell me the name so I can see if it's sold in markets near me. I appreciate any assistance.
