Mixed Cajun Etouffee
Dive into the bold, comforting flavors of Louisiana with this Mixed Cajun Étouffée—a soulful dish brimming with succulent shrimp, smoky Andouille sausage, and a velvety roux-based sauce infused with classic Cajun seasoning. This recipe takes you on a culinary journey, starting with a deeply golden roux that gives the dish its signature richness, followed by a flavorful medley of the "holy trinity" of Cajun cooking: onion, bell pepper, and celery. Simmered with aromatic spices, chicken stock, and tender shrimp, the étouffée is served over fluffy white rice and finished with a vibrant garnish of fresh parsley and scallions. Perfect for a hearty dinner that’s both comforting and bursting with flavor, this Cajun masterpiece brings a taste of the bayou straight to your kitchen. So gather your ingredients and prepare to wow your taste buds with this irresistible combination of spices, textures, and authentic Cajun flair.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 pieces celery stalks, chopped
- 4 cloves garlic, minced
- 12 ounces Andouille sausage, sliced
- 1 pound raw shrimp, peeled and deveined
- 3 cups low-sodium chicken stock
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 pieces bay leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 tablespoons scallions, chopped (for garnish)
- 4 cups white rice, cooked
Instructions
In a large skillet or Dutch oven, melt the butter over medium heat.
Gradually whisk in the flour to form a roux, stirring constantly, until it turns a deep golden brown, about 10-12 minutes. Be careful not to burn the roux.
Add the diced onion, bell pepper, and celery, cooking until the vegetables are soft, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced Andouille sausage to the skillet and cook for 4-5 minutes until slightly browned.
Slowly pour in the chicken stock, stirring constantly to ensure there are no lumps in the sauce.
Mix in the Cajun seasoning, paprika, thyme, salt, black pepper, and bay leaves.
Bring the mixture to a simmer and let it cook for 20 minutes, stirring occasionally to thicken and meld the flavors.
Add the raw shrimp to the skillet and cook for 5-7 minutes until they turn pink and are fully cooked through.
Remove the bay leaves from the skillet and discard.
Serve the etouffee hot over white rice, garnished with chopped parsley and scallions for added freshness and a pop of color.
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.5 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 184 mg | 14% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
