Different families have different Étouffée recipes. I got this one from a friend with a Louisiana connection. Ideally, it would have been made with crawfish but they’re not so easy to get on the Upper West Side of Manhattan. Shrimp is a good substitute.
- 4 teaspoons butter
- 2 cups Cajun trinity
- 3 minced garlic cloves
- 2 tbsp. flour
- 2 tbsp. tomato paste
- 1 cup chicken stock
- 1 tbsp. Panola or Tobassco hot sauce or to taste
- 2 tbsp. Cajun spice mix
- Salt and black pepper
- 1 lb. shrimp, cleaned and shelled
- 2 scallions, green part chopped
Heat the butter in a large pan and add the trinity. Cook until it’s softens and then add the garlic and cook for another minute. Add the flour, mix and cook for a few minutes then add the tomato paste. Stir and cook for a minute.
Stir in the stock and 1 cup of water. Cook on medium until reduced by half. Now add the hot sauce, bay leaf, Cajun spice mix, salt, and black pepper. Raise heat and continue cooking until the sauce thickens.
Add the shrimp, reduce heat, and stir and coat with the sauce. Cook for about 5 minutes, until the shrimp turn pink. Sprinkle the scallions on top and serve with rice.