Cowboy Cajun Shrimp Etouffee
We’re cooking something that’s going to warm you up – that’s Cowboy Cajun Shrimp Etouffee. It’s a dish that’s got a good thick roux and a rich flavor. And it’s just in time for Mardi Gras!
Now, let’s get started. I like to use shrimp in mine, but you could use crawdads and even add sausage, if you’d like. I also prefer to use large red shrimp because of their rich flavor.
Chop them in half to make them a little more of a bite-size. And when they cook they will shrink up a bit too. Be sure to use raw, uncooked shrimp and devein and pull the tails off.
Chop the shrimps in half to make the bite-size.
Chop the Veggies Finely
To this we’re going to add a mess of veggies. I like to chop up celery, green bell pepper, onion and garlic. We’re adding the cowboy twist here by also adding in a roasted poblano pepper. I like to use poblano because of its naturally smoky flavor. But to help that flavor we’re going to roast it before adding it in.
To roast the pepper: Put it over a high heat or flame until it blisters and chars, rotating frequently. Place the pepper in a plastic bag with a little cold water and let it rest a few minutes. The steam will help release the skin. Then you can peel it off easier and chop it.
Put you a good cast iron skillet over medium heat and add the veggies. We’re going to cook these for about 20 to 30 minutes until the veggies are good and tender and have browned just slightly, stirring frequently.
Cook the vegetables for 30 mins till they are tender.
Make Sure the Roux Thickens Up
After that, we’re going to sprinkle in some flour which will help create a good thick roux. But don’t just dump all that flour in one spot – sprinkle it in evenly. Give it a stir to coat the veggies well, and keep stirring until it thickens, about 5 minutes.
When there’s no moisture left, stir in the chicken broth and white wine. Use your favorite white wine, or if you need some suggestions: Pinot Grigio, Sauvignon Blanc and Chardonnay are all good white wines to use in cooking.
Let them veggies thicken up, then add some chicken broth and wine and keep stirring before adding the shrimps.
Simmer the Etouffee with the Shrimp
Now, stir in the shrimp and continue cooking for about 15 minutes, over a good simmer, stirring frequently. We’re going to cook it until the shrimp turn an opaque pink color. Keep an eye on it, and if it happens to get a little thick, add some more chicken broth or wine..
Let it simmer for about 15 minutes.
I prefer to eat this on top of rice or you could also top it on a thick slice of garlic bread.
Invite some folks over, share the food, share the recipe and y’all have a safe Fat Tuesday, if you’re celebrating!
Enjoy the Etouffee!
Shrimp Etouffee - Cowboy Kent Rollins
Ingredients
- 1 stick butter
- 2 yellow onions chopped
- 2 stalks celery chopped
- 1 green bell pepper chopped
- 1 poblano pepper roasted and chopped
- 4 garlic cloves minced
- 4 tablespoons all-purpose flour
- Salt and pepper
- 2 cups chicken broth
- ¼ cup white wine
- 2 lbs. large red shrimp peeled, deveined and thawed if frozen
- Rice or bread for serving
Instructions
- In 12-inch cast iron skillet or stew pot, melt the butter over medium heat. Stir in the onions, celery, bell pepper, poblano peppers and garlic. Cook for 20 to 30 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
- Sprinkle in the flour and cook for 5 minutes, stirring occasionally.
- Stir in the chicken broth, wine and shrimp. Cook for 15 minutes or until the shrimp turn a pink opaque color, stirring occasionally. Serve warm over rice or bread.
- Tip: To roast a pepper, place it over a flame until it blisters and evenly chars, rotating frequently. Place the pepper in plastic bag with 1 tablespoon of cold water and seal. Let set for a few minutes. Remove the pepper from the bag and peel off the outer skin. The steam helps release the skin easier.
