- 1 pound large shrimp (peeled and seasoned)
- 1 pound turkey sausage (sliced)
- 2 tablespoons unsalted butter
- 1/2 cup unbleached flour
- 1 onion (finely diced)
- 3 celery ribs (finely diced)
- 1 green bell pepper (finely diced)
- 4 garlic cloves (minced)
- 4 cups low sodium chicken stock
- parsley (finely chopped)
- scallions (finely chopped)
- 1 teaspoon cajun seasoning mix
- 2 bay leaves
- Prep everything beforehand. Mix seasonings, dice the trinity (onion, celery, bell pepper), mince garlic, season shrimp, etc.
- In a medium-heated heavy pot or dutch oven, fry sliced sausage with a little EVOO and set aside.
- In the same pot, add butter and about 1/4 cup of EVOO. When butter melts, quickly whisk in flour until fully incorporated. Using a wooden spatula, stir continuously (to prevent flour from scorching) until roux is brown, about 10 minutes.
- Add trinity and garlic to the mix and cook for another 5 minutes or so. Make sure the roux doesn’t stick to the bottom of the pan, so add more EVOO if you need to.
- Now, add the stock to deglaze the pot for a couple of minutes. Then, sprinkle in the Cajun seasoning mix and bring to a boil. Let reduce uncovered, still in medium heat, for about 40 minutes or until liquid reaches a gravy-like consistency.
- In the end, stir in the sausage slices and raw shrimp for a couple more minutes. When it returns to boil, turn off heat and re-season accordingly. Let simmer for another 5 minutes before serving.
- To serve, plate a bed of rice and smother with étouffée. Garnish liberally with parsley and scallions.
PER SERVING *
|Calories360Calories from Fat160|
|% DAILY VALUE*|
|Calories from Fat160|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.