Ingredients:

  • 2 pounds (900g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) Cajun seasoning (like Tony Chachere's or your favourite)
  • 1 tablespoon (15ml) olive oil
  • ½ cup (115g) unsalted butter
  • ½ cup (65g) all-purpose flour
  • 1 large yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon (5ml) dried thyme
  • ½ teaspoon (2.5ml) dried oregano
  • ½ teaspoon (2.5ml) cayenne pepper (or more, to taste – be careful!)
  • 4 cups (950ml) chicken broth
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 2 bay leaves
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 tablespoon (15ml) hot sauce (like Tabasco, optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish
  • 2 tablespoons (30ml) chopped green onions, for garnish
  • Cooked white rice, for serving

Instructions:

  1. Toss the shrimp with Cajun seasoning and olive oil. Set aside.
  2. Melt butter in the pot. Gradually whisk in flour, stirring constantly until a light brown roux is achieved (peanut butter colour). This takes patience! Don't burn it!
  3. Add onion, bell pepper, and celery to the pot. Sauté until softened.
  4. Stir in garlic, thyme, oregano, and cayenne pepper. Cook until fragrant.
  5. Gradually whisk in chicken broth to avoid lumps. Add diced tomatoes, bay leaves, Worcestershire sauce, and hot sauce (if using). Bring to a simmer.
  6. Reduce heat and simmer, stirring occasionally, until the sauce has thickened.
  7. Heat the large skillet. Sear the shrimp on both sides until pink and opaque. Don't overcrowd the pan; work in batches.
  8. Gently stir the cooked shrimp into the étouffée sauce.
  9. Season with salt and pepper to taste.
  10. Spoon over cooked rice. Garnish with fresh parsley and green onions. Bob's your uncle!