Étouffée with Shrimp
Ingredients
Seasoning Mix:
¾ teaspoon Paprika
¼ teaspoon Thyme, ground
¼ teaspoon Oregano, dried
¼ teaspoon Cayenne Pepper
¼ teaspoon Garlic Powder
¼ teaspoon Onion Powder
¼ teaspoon Black Pepper, freshly ground
Shrimp and Étouffée Sauce:
2 pounds Shrimp, peeled and deveined
½ teaspoon Sea Salt
1 tablespoon Certified Organic Coconut Oil
3 tablespoons Organic Pastured Butter
⅓ cup Onion, diced
⅓ cup Green, Red or Yellow Bell Peppers, diced
⅓ cup Celery, thinly sliced
2 tablespoons Arrowroot Flour, or as needed
½ cup Tomatoes, diced
1¾ cups Organic Pastured Chicken Stock, or as needed
½ teaspoon Raw Fermented Coconut Aminos
1 dash Hot Sauce, or more to taste
Sea Salt, to taste
¼ cup Green Onions, sliced
2 cups Cooked Rice, or to taste
Directions
1. Mix paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl
2. Drain shrimp in a colander for at least 15 minutes
3. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes
4. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend
5. Toss to coat shrimp with spice blend
6. Heat oil in a large heavy skillet over high heat until oil is smoking hot
7. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more
8. Transfer shrimp to a large bowl and let stand until juice forms in bowl
9. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary
10. Melt butter in large skillet over medium heat until butter begins to turn tan at the edges
11. Sauté onion, celery, and green pepper in hot butter until softened, about 5 minutes
12. Pour in remaining spice blend
13. Sprinkle arrowroot into vegetable mixture and sauté until combined, 3 to 4 minutes
14. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes
15. Whisk stock into vegetable mixture, stirring until smooth
16. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes
17. Stir in coconut aminos and hot sauce and season with salt to taste
18. Stir shrimp into étouffée sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute
19. Garnish with green onions and a dusting of cayenne pepper
20. Pour over rice in large, shallow bowls
Option: This is a recipe I got from my mother. We used to make this on a campfire at Timothy Lake after catching crawfish. If you have crawfish available, I’d highly recommend using it instead of the shrimp.