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THE Shrimp Etouffee

I had the best gat dang crawfish etouffee of my life in a pub in New Orleans in like 2016 and I’ve been chasing that dragon ever since. This recipe steals significantly from a renowned chef known as Cajun Ron, who might not want his exact recipe published, so I will not denote which pieces come from him or from me except in one specific instance. It’s very close to that etouffee in New Orleans.
— Ben

Ingredients

  • 1/2 cup canola oil
  • 1/2 all-purpose flour
  • 1lb raw shrimp or crawfish, heavily seasoned
  • Tony Chachere’s or your cajun season mix of choice
  • Stick of butter
  • 2 medium yellow onions, minced
  • 1 green bell pepper, minced
  • 1/4 cup celery, minced
  • 8oz of clam juice
  • Cooked white rice (instructions not included)

The Roux

  1. Heat the oil in a pan.
  2. Using a strainer or mesh bowl, dust the flour evenly into the oil, avoiding clumps.
  3. Stir constantly over medium heat to a light-brown color with a peanutbutter smell.
  4. Remove from heat (and do not leave it over the hot burner, either.)

Instructions

  1. Melt butter in a large pot, medium heat.
  2. Sautee onion, pepper, celery until tender.
  3. Add clam juice, seasoned shrimp or crawfish.
  4. Bring to boil, then heat and cook for 15 minutes, uncovered.
  5. Add the reserved roux1 and cook for 20 minutes, to desired consistency. Add water as needed for consistency.
  6. Serve over white rice.

1 The detail of preparing and reserving the roux separate the veggies and shrimp was the key which unlocked this whole recipe. Thanks, Ron.
— Ben