Total Steps
7
Ingredients
14
Tools Needed
3
Ingredients
- 1 pound Raw Large Shrimp, peeled and seasoned
- 1 pound Turkey Sausage, sliced
- Extra Virgin Olive Oil
- 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
- Salt and Pepper
- Parsley, finely chopped
- Scallions, finely chopped
- 1 teaspoon Cajun Seasoning Mix (contains Bay Leaves, Natural Sea Salt, Paprika, Cayenne, Dried Thyme, Dried Basil, Fresh Black Pepper)
Instructions
Step 1
Prep everything beforehand: Mix seasonings, dice the trinity (onion, celery, bell pepper), mince garlic, and season shrimp.
Step 2
In a medium-heated heavy pot or dutch oven, fry the sliced sausage with a little Extra Virgin Olive Oil and set aside.
Step 3
In the same pot, add butter and about 1/4 cup of Extra Virgin Olive Oil. When butter melts, quickly whisk in flour until fully incorporated. Using a wooden spatula, stir continuously (to prevent flour from scorching) until the roux is brown.
Step 4
Add the trinity (onion, celery, bell pepper) and minced garlic to the mix and cook. Make sure the roux doesn’t stick to the bottom of the pan, so add more Extra Virgin Olive Oil if needed.
Step 5
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 on medium heat, until the liquid reaches a gravy-like consistency.
Step 6
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.
Step 7
To serve, plate a bed of rice and smother with étouffée. Garnish liberally with parsley and scallions.