Shrimp Etouffee (Cajun Stew)

So M loves watching cooking videos on YouTube and we ALWAYS watch Tom Jackson from ‘All Things Barbecue’ and he cooks so much amazing stuff on his smokers. He has the BEST recipes, and you should absolutely take the opportunity to check out the recipes on his website or actually go and watch some of his YouTube videos.

They are great!

! The other day he cooked up a Shrimp Etouffee which is essentially a Cajun Stew (I had to google how to say it hahaha so it is forever a Cajun Stew to me) and we knew we had to recreate it!

It turned out even better than we had hoped for. You can find the original recipe on ‘All Things Barbecue’ or find out modified version below!

Prep Time: 30 minutes

Cook Time: 45-60 minutes

Serving Size: 5

Ingredients

  • 2 lb Collossal Shrimp, shells and tails on

  • 3 Cups Roasted Garlic Chicken Broth

  • 1 Tsp. Thyme

  • 1-2 Bay Leaves

  • 3 Tbsp Unsalted Butter

  • 5-6 Tbsp. JamDinners Creole Seasoning

  • 2 Tbsp Evoolution Smoked Dried Chaabani Chili Fused Olive Oil

  • 1/2 Cup White Onion, chopped

  • 1/2 Cup Green Bell Pepper, chopped

  • 1/2 Cup Celery, chopped

  • 2 Tbsp Garlic, minced

  • 1-2 Tsp. Tomato Paste

  • 3 Tbsp All Purpose Flour

  • 2 Tbsp Frank’s Hot Sauce

  • 1 1/2 Tsp Worchestershire Sauce

  • 2 tbsp heavy whipping cream

  • 5 Cups White Rice, cooked as per packaging

Directions

  • Preheat the BBQ to 500F degrees. Peel the shrimp. Place the tails in a 1 quart pot. Add the chicken stock, bay leaf and thyme to the pot. Bring to simmer. Reduce the heat to low. Let steep while prepping the remaining ingredients.

  • Thread the peeled shrimp onto skewers. Melt 2 tbsp butter. Brush the melted butter onto the shrimp. Season the shrimp with our Creole Seasoning.

  • Place the shrimp on the hot BBQ grill and cook briefly. Less than one minute per side. Remove from the grill. The shrimp does not need to be cooked through, just seared and “blackened.” 

  • Strain the chicken stock mixture. Discard the solids. Return the liquids to the pot and return the pot to the burner.

  • In a large pan melt one tablespoon of butter with one tablespoon of the Smoked Dried Chaabani Chili Oil in the hot pan. Add the “holy trinity” (onion, bell pepper, celery) and season with our Creole Seasoning. Cook until softened, about 10 minutes.

  • Add the garlic and flour. Cook for one minute, stirring frequently. Add the tomato paste and cook until thickened. Next add the chicken/shrimp stock, hot sauce, the Worcestershire sauce and the cream. Bring to simmer to thicken. When thickened to your desired consistency, add the shrimp and let simmer for 5 minutes to cook shrimp through.

  • Serve each portion over a cup of white rice. We actually pressed the rice into individual bowls to form the shape we were looking for and then shook the rice out into the serving bowls and they held their shape really well.

Bowls, Main DishesJessica DeRaafcajun, creole, cajun stew, creole shrimp, shrimp etouffee