ETOUFFEE STREET TACOS

five ettouffee street tacos with a large shrimp on top all sitting on a wooden cutting board
Course: Appetizer
Cuisine: American
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 12
Calories321 kcal
INGREDIENTS
  • 2 tablespoons butter
  • 1 1/2 tablespoons flour
  • 1 pound shrimp (shelled and deveined)
  • 1/2 cup chicken broth
  • 1/2 cup onion diced
  • 1/2 cup celery diced
  • 1/2 cup bell pepper diced
  • 2 cloves garlic chopped
  • 1 teaspoon thyme
  • 8 ounces diced tomatoes in juice
  • 1 teaspoon Cajun seasoning (choose your favorite blend and adjust to your tastes)
  • 1 teaspoon smoked paprika or regular paprika
  • hot sauce to taste
  • sea salt to taste
  • green onions sliced for garnish
QUICK RED BEANS AND RICE DIP
  • 15 ounce red beans canned, drained and rinsed
  • 3 cups cooked rice
  • 4 ounces andouille sausage diced
  • 1/2 cup onions diced
  • 1/2 cup bell peppers diced
  • 1/2 cup celery diced
  • 2 cloves garlic chopped
  • 1 teaspoon paprika
  • teaspoon Cajun seasoning
  • sea salt to taste
  • black pepper to taste
  • hot sauce optional
INSTRUCTIONS
ETOUFFEE
  1. Melt the butter in a saucepan over medium heat, cook until it starts to brown and sprinkle in the flour while mixing and simmer until it turns a dark brown.  About 10-15 minutes.

  2. Add the andouille sausage, onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.

  3. Add the garlic and thyme and cook for a minute.
  4. Whisk in the broth
  5. Add the tomatoes and seasoning.  Reduce heat and simmer for 20 minutes.

  6. Season with hot sauce and sea salt to taste.
SHRIMP
  1. Mix some of your seasoning (or paprika if you don’t want heat) and chopped parsley with your towel dried shrimp

  2. Get a sauté pan hot, add a little oil to the pan. Then add the shrimp.

  3. Sauté the shrimp quickly and cook until just done so they stay moist and tender. You want to get color into the shrimp so its okay if they seasoning burns a little.

QUICK RED BEANS AND RICE
  1. Over medium-high heat sauté onions, celery, peppers and garlic in olive oil for 2-3 minutes.  Add seasonings and turn to low heat and continue to sauté for 2 more minutes.  

  2. Add cooked rice, beans and seasonings. Mix well.   Add water or chicken stock if necessary to keep the mixture from sticking to the pan. 

  3. If you’d like it a little hotter add hot sauce at this time.