I’m sharing affresh® in my life as part of a sponsored series for Socialstars™ #affresh This recipe for Authentic Cajun Shrimp Etouffee is my favorite since childhood. You can use shrimp, crawfish, and/or andouille sausage. If you haven’t had the pleasure of this classic New Orleans dish, you should!
“First, you make a roux…”
I don’t know where this originated from, but it’s a phrase I have heard countless times from my mother. Although I did not grow up in New Orleans, it is home to my father and his adoration of The Big Easy is legendary. It’s really similar to how immigrant parents talk about ‘the old country’ to their children who can’t remember. He would regale us with tales about City Park and eating at Commander’s Palace. And the food…the food! Authentic pralines are a Christmas staple around our home and etouffee or dirty rice usually makes an appearance when I get the chance to visit my parents.
With my love of Louisiana food, you would wonder why I hadn’t put it on the blog until now. The truth is that I didn’t feel comfortable putting a recipe on the site until I experienced it from the source. It was on my bucket list to go to New Orleans, and I jumped at the chance when my parents invited me to tag along with them. I wanted to see the city through my father’s eyes rather than the spring break-touristy version we always hear about. Of course, no trip is complete without a trip down to Bourbon Street for an absinthe cocktail, which wasn’t my cup-o-tea, but that’s a ‘nother story. The highlight of my trip was getting actually enjoying Etouffee in the region that invented it – several times. It was everything I dreamed it would be.
Louisiana cooking is love. The long cooking times, the whisking until you achieve the perfect consistency and color, and the layering of flavors all blend into dishes that are unique and profound. Etouffee means smothered and, in Louisiana, cooking it means a dish that is covered in a liquid. I usually have a strong roux in my etouffee to thicken it up enough to grab onto the shrimp but not so thick as it becomes gelatinous. Of course, when cool it will be thicker. You can always add more stock and shake or stir it to thin, if necessary.
The main tips I have for making your own shrimp etouffee, especially if you are unfamiliar with Cajun and Creole cooking, is to make sure you set out any and all ingredients, mixes, utensils, and pots next to you while cooking. This recipe moves quickly, and I have ruined a roux before by running to the pantry in search of stock. However, it isn’t difficult per-say, it just takes some babysitting, and love.
*Making a Roux*
To be truthful, I am not a fan of super spicy food. Actually, I am sort of a wuss and the recipe I make is well seasoned but it isn’t spicy. Etouffee isn’t usually very hot/spicy in my experience, but if you want to increase the heat level, add more cayenne or black pepper to suit your tastes. Andouille sausage is also a really great way to increase the heat but also add an additional blended flavor. As I said, I am a wuss, so if I want to add sausage and shrimp, I usually stick to Kielbasa.
If you are in an area that has fresh crawfish, lucky you! I prefer crawfish over shrimp, but shrimp will definitely do in a pinch.
But, I’m not done yet! I am chiming in today because there is one aspect of any cooking with seafood that we must tackle. After cooking a dish and everyone has been satisfied by the last bite of this amazing dish, you might discover you have a pretty big mess on your hands in the kitchen. And if your husband is smell sensitive like mine, seafood is something that needs to be cleaned up quickly.
So today, I am also sharing my best tip for cleaning up and getting rid of any old seafood smell. You can see some of my other tips for keeping a clean kitchen here if you are interested.
I often thaw and toss the shells down the drain like any seafood lover. However, we all know residues can build up and I want to enjoy not only the delicious meal but a clean, fresh kitchen as well. To fight odor-causing residues in the drain and disposal, I use a powerful foaming product such as affresh® Disposal Cleaner. It’s an easy-to-use tablet is designed for monthly use, or as needed, to scrub your disposal clean with a citrus scent. It’s so easy to use, giving you the satisfaction of a job well done!
- How to use:
- TURN ON hot water to a low flow
- PLACE 1 tablet in the disposal
- TURN ON disposal for 15-30 seconds. Foam may rise.
- TURN OFF disposal
- RINSE away foam and any residue down the drain.
That’s it! Etouffee is one of my favorite dishes to serve to guests and parties and I am all about keeping a clean and fresh home for guests. I really hope that you try this recipe (and maybe share some with this gal?! haha) and learned some about keeping disposal odors at bay. Wherever there is a specific cleaning job to do, you can count on affresh® cleaners to provide the right tool for the job. Ready to try it? You can purchase it HERE .
More Cleaning Tips for the Kitchen: