I am just in love with all things Cajun and so I was super excited to try Shrimp Etouffee for the very first time to celebrate Fat Tuesday a few weeks back. I went with a Paula Deen recipe I found because of her southern claim to fame. Her recipes always seem to take me back to when I was little and my Mom would cook homemade, southern comfort food using a ton of butter and sugar.

Because I decided to meet a few friends later that night for coffee, I ended up being short on time and didn’t allow the roux to fully brown, but it still tasted rich and delicious. Due to Brian’s allergy to onions, I decided to use onion powder instead of onions, but you can always put them in if you are a fan. The shrimp were cooked beautifully and were very succulent and spicy! Overall, my first trial run with etouffee was a success. Next time I anticipate using crawfish instead of shrimp. Maybe I will even go out on a limb and host a crawfish boil with etouffee, creole, and jambalaya for my upcoming birthday in June!

By the way…if you are looking for a fun Cajun place to dine at, then check out The Cajun Queen in Charlotte or Razoo’s in Concord. Both are very different, but have very tasty cajun options!

Enjoy!

Shrimp Etouffee

• 1/2 cup oil
• 1/2 cup all-purpose flour, plus extra flour, optional
• 1 cup chopped yellow onion/onion powder
  
• 1/2 cup chopped green bell pepper
• 1 cup chopped celery
• 3 cloves garlic, finely minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon cayenne pepper, more if desired
• 1 teaspoon Cajun seasoning
• 1/2 cup minced green onions, plus extra for garnish
• 1/2 cup minced fresh parsley leaves
• 2 to 3 dashes hot sauce
• 1 (8-ounce) can clam juice
• 1 (14.5-ounce) can diced tomatoes
• Salt (Cajun seasoning has salt already)
• 2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count)
• 1/2 stick butter
• Rice, optional
• Diced green onions, for garnish

Directions:

Note: To make roux, use oil instead of butter, because butter burns

Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don’t overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.

As each new year begins, I always try to make and stick to a few new year’s resolutions. Last year, I decided to apply and study for my National Board Certification in General Early Childhood. After 4 papers totaling 60 pages and a 6 question timed essay, I received notice a few months ago that I passed. I was extremely proud of myself and what I had accomplished. I also wanted to get back into running to get fit, so I became a Girls on the Run Coach at my school. I helped to promote healthy eating, as well as, physical fitness. At the end of the semester, I ran a 5K with my group of girls.

This year, I have a few new resolutions and one of them is creating this food blog. I love being in the kitchen and cooking with my husband, so why not take the time and share my experiences with other foodies.  My goal is to include a new recipe or experience once a week and to challenge myself in creating my own recipes to share like this spicy dish below.

Enjoy! Picture soon to follow!

Tilapia with Chili Cream Sauce

• 1 lb. fresh or frozen Tilapia, 1/2 to 1 in. thick (I always go with wild caught fish)
• 2 tablespoons cormeal
• 2 tablespoons all purpose flour
• 1/4 teaspoon chipotle chili powder
• 2 tablespoons grated Parmesan
• Nonstick cooking spray
• 1 teaspoon olive oil
• 2 teaspoons butter
• 2 teaspoons all purpose flour
• 1 1/2 teaspoons chipotle chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 3/4 cup fat-free half-and-half
• 2 tablespoons snipped fresh cilantro
• lime slices

Directions:

Thaw fish, if frozen. Rinse fish and pat dry. Cut into 4 serving-size portions. Stir together cornmeal, 2 tablespoons of flour, 1/4 teaspoon chipotle chili powder, and grated Parmesan cheese. Sprinkle over both sides of fish. Lightly coat a 12-inch nonstick skillet with cooking spray. Add oil to skillet and heat over medium to medium-high heat. Add fish pieces and cook for 2-3 minutes per side or until fish flakes easily. Remove fish and keep warm.

Melt butter in the same skillet and stir in the flour, chipotle chili powder, salt, and cumin. Stir in the half-and-half and stir until thick and bubbly. Cook and stir for 1 minute more. To serve, spoon sauce over fish and sprinkle with cilantro. Garnish with lime slices and serve with brown rice.