Smokey Shrimp Étouffée
This is not an authentic version of the classic Étouffée but it does offer a smokey twist that is sure to please.
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Servings: 4
Ingredients
- 1 pound shrimp 41-60 count peeled, deveined, and tails off
- 2 tbsp Cajun seasoning
- Chipotle TabascoTM Sauce to taste
- 1 tbsp smoked sugar or light brown sugar
- 4 tbsp olive oil
- ¾ cup yellow onion diced
- 1 stalk celery diced
- 1 medium green bell pepper diced
- 3 canned chipotle peppers in adobo sauce diced (reserve adobo sauce)
- 1 tbsp adobo sauce
- 1 tbsp garlic minced
- ½ cup flour
- 2 cups clam juice
- 2 tbsp green onions chopped
- 2 bay leaves
- 4 servings steamed white rice
Instructions
- In a large bowl, mix shrimp, creole seasoning, hot sauce, and sugar; set aside
- Heat olive oil in a large Dutch oven on medium-high heat
- Add onions; cook until translucent (4 minutes)
- Add celery, bell peppers, chipotle peppers, and garlic; cook 3-4 minutes (stir occasionally)
- Add the adobo sauce, stir to incorporate into the vegetable mixture
- Reduce heat to low and add the flour; stir until the mixture is thick (it will likely turn into a big vegetable flour ball)
- Add the clam juice; whisk until incorporated
- Increase heat back to medium, stir frequently for 5 minutes
- Reduce heat to low; simmer for 15 minutes, stir occasionally
- Add the shrimp mixture, green onions, and bay leaves to the pot; simmer for 20 minutes, stir occasionally
- Remove the bay leaves
- Serve over steamed rice; garnish with smoked paprika and sliced green onions
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