Shrimp and Andouille Etouffee

Mmmmm Cajun food. I can’t get enough of it. And in Salt Lake City there is not enough of it. Even in Austin, decent Cajun/Creole is hard to find and it is much closer to Louisiana than Utah is.

Don’t get me wrong, when I need a quick fix I always have The Bayou in The SLC. In Austin there was always Evangeline Cafe. San Antonio had Acadiana Cafe. But as always, the good food always costs a pretty penny.

So that means every once in a while I break out the good ole etouffee recipe. It takes a while to prepare and make, but it is really worth it in the end.

For this recipe I use Adele’s Andouille Sausage as it comes fully cooked, meaning I can just slice, dice and add it when I need to.

Shrimp & Andouille Sausage Etouffee
1/4 lb unsalted butter
1/3 cup flour
1 yellow onion, chopped
1 celery rib, chopped
3 cloves garlic, peeled, minced
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped orange bell pepper
1 1/4 cup water
1 1/2 lb shrimp, peeled, tail-off, deveined
1 1/4 teaspoon sea salt
1 1/2 teaspoon Tabasco
1/3 teaspoon black pepper
2 green onions, chopped
1 lb Andouille sausage, cubed
1/4 cup Italian parsley, chopped
1 1/2 cup long grain rice

Prepare rice according to instructions.

Prepare the roux. Melt butter in large pot over medium-low heat. Add flour. Cook mixture for 10-15 minutes, stirring frequently. The foam should cook away leaving a golden brown mixture. Be careful not to burn your roux.

Add onion, celery and garlic to roux. Cook for about 15 minutes, stirring frequently. The mixture will turn golden with the vegetables turning soft.

Add peppers and cook for 5 minutes, stirring occasionally. Add water, stir and blend until the mixture thickens.

Add shrimp and stir to mix. Cook 7 minutes or until the shrimp is cooked and turns pink. Add salt, pepper, and Tabasco and cook for 7 more minutes.

Add green onions, parsley and sausage. Stir. Cover and reduce heat to a simmer. Simmer for 5 minutes. Remove from heat and let it settle for five more minutes.

Serve over a bed of rice.

Serves6-8.

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5 thoughts on “Shrimp and Andouille Etouffee

  1. Pingback: May 26: Pastrami & Tabouli Sandwiches; Shrimp and Andouille Étouffée with Brown Rice – The semiSerious Foodies

  2. Thanks for this recipe….I found your post much later (July 2018) than the other commentators…..but glad to prepare this for visiting relatives to Pittsburgh, who will head to New Orleans after! (I will add the andouille after the roux and before veggies and shrimp, as I have uncooked andouille sausage.) And we have a Utah connection, who can look up your restaurant recommendation, if it is still there 9 years later.

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