Mardi Gras groceries

Shrimp Etouffee & Bourbon Pralines

Shrimp Etouffee and Bourbon Pralines were a hit today! I’ll make them again tomorrow for my family’s Mardi Gras dinner, along with some Red Beans & Rice. What’s your favorite Mardi Gras dish? I better go look for my plastic baby to put in the King Cake!!

shrimp etoufee

Shrimp Etoufee

Course Main Course
Cuisine Cajun

Ingredients
  

  • 4 tbsp butter
  • 1/4 cup peanut, avocado, or vegetable oil
  • 1/2 cup flour
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 ribs celery, diced
  • 1 large onions, diced
  • 4 cloves garlic, diced
  • 1 14.5- oz can diced tomatoes
  • 2 bay leaves
  • 4 tsp Cajun seasoning, I like Tony Chachere’s
  • 1 tsp dried thyme
  • 3-4 cups seafood broth, can substitute chicken
  • 2 lbs 31-40 count shrimp, halved or cut in smaller pieces
  • salt, to taste
  • 1/2 tsp cayenne pepper, or more to taste

For The Rice

  • 2 cups white rice
  • 4 cups chicken broth
  • 2 tbsp butter
  • 1/2 tsp Cajun seasoning
  • 1/2 bunch green onions, sliced, for serving

Instructions
 

  • In a heavy bottomed pot or Dutch oven, melt butter with the oil over medium high heat. Add flour and stir constantly with a wooden spoon to form a roux. Cook this mixture, continuing to stir, until it develops a color just darker than peanut butter. It should smell nutty and toasty.
  • Add the bell pepper, celery, onion, and garlic. Stir in to the roux and cook until softened. Add the tomatoes, bay leaves, Cajun seasoning and thyme and continue to cook for 2-3 minutes. Add 3 cups of the broth, stirring to incorporate, and simmer for 30-40 minutes. Add additional broth if needed.
  • While the étouffée is cooking, bring the rice, 4 cups chicken broth, butter, and Cajun seasoning to a simmer. Cover and cook for about 20 minutes or until all the liquid is absorbed and rice is tender. Fluff with a fork.
  • Add the shrimp to the étoufee and cook for 5-6 minutes until they are cooked through. Season to taste with additional cajun seasoning, salt, and cayenne pepper
  • Serve over rice and garnish with green onions.
Keyword Mardi Gras, seafood
shrimp etoufee

Shrimp Etoufee 2.0

New and improved version!
Course Main Course
Cuisine Cajun

Ingredients
  

  • 6 tbsp butter
  • 1/2 cup flour
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 ribs celery, diced
  • 1 large onions, diced
  • 4 cloves garlic, diced
  • 1 14.5- oz can tomato sauce
  • 2 bay leaves
  • 4 tsp Cajun seasoning, I like Tony Chachere’s
  • 1 tsp dried thyme
  • 3-4 cups seafood broth, can substitute chicken
  • 2 lbs 31-40 count shrimp, halved or cut in smaller pieces
  • salt, to taste
  • 1/2 tsp cayenne pepper, or more to taste

For the Rice:

  • 2 cups white rice
  • 4 cups chicken broth
  • 2 tbsp butter
  • 1/2 tsp Cajun seasoning
  • 1/2 bunch green onions, sliced, for serving

Instructions
 

  • In a heavy bottomed pot or Dutch oven, melt butter over medium high heat. Add flour and stir constantly with a wooden spoon to form a roux. Cook this mixture, continuing to stir, until it develops a color just darker than peanut butter. It should smell nutty and toasty.
  • Add the bell pepper, celery, onion, and garlic. Stir in to the roux and cook until softened. Add the tomatoes, bay leaves, Cajun seasoning and thyme and continue to cook for 2-3 minutes. Add 3 cups of the broth, stirring to incorporate, and simmer for 30-40 minutes. Add additional broth if needed.
  • While the étouffée is cooking, bring the rice, 4 cups chicken broth, butter, and Cajun seasoning to a simmer. Cover and cook for about 20 minutes or until all the liquid is absorbed and rice is tender. Fluff with a fork.
  • Add the shrimp to the étoufee and cook for 5-6 minutes until they are cooked through. Season to taste with additional cajun seasoning, salt, and cayenne pepper
  • Serve over rice and garnish with green onions.

Notes

Show link: https://fox56news.com/news/meal-time-monday/shrimp-etouffee-bourbon-pralines/
Shrimp Etouffee, improved. I thought it was perfect already, but using a can of tomato sauce instead of diced tomatoes makes the sauce more velvety and even more beautiful. Use only butter in the roux. And I had initially given the option to thin the sauce with additional broth, but it really doesn’t need it. This is etouffee heaven.
Keyword Mardi Gras, seafood
bourbon pralines

Bourbon Pralines

Course Dessert
Cuisine American

Ingredients
  

  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 3/4 cup heavy cream
  • 4 tbsp butter
  • 2 cups pecan halves, toasted
  • 1 tbsp bourbon
  • pinch bourbon salt

Instructions
 

  • In a heavy-bottomed saucepan, combine the brown sugar, granulated sugar, heavy cream, and butter. Cook over medium-high heat and stir occasionally until the caramel reaches the softball stage, 235 to 240 degrees F on a candy thermometer. Alternately, you can drop a small amount of the caramel into a cup of ice water. It should form a ball that is malleable. Once this happens, add the pecans, bourbon, and a pinch of salt to the caramel, and pull the pan off the heat. Stir the pot vigorously with a wooden spoon until it cools slightly and thickens. The pecans will no longer sink in the mixture and it will take on a more matte than glossy finish. Spoon the pralines into small mounds onto a parchment or aluminum foil lined sheet pan and cool completely before serving.

Similar Posts