Such an easy, rich and absolutely delicious Cajun, "Mud Bug," dish to prepare since it doesn't require a Roux. The Dirty Rice is also pre-fabed. Made, documented and photographed by my newest tiny 8 year old students! It's a great beginners Creole recipe!

My version of a southern classic, shrimp Étouffée is a really easy, but full flavored cajun shrimp dish. It's full of vegetables and shrimp in a flavor packed broth. Make it as spicy as you like!

This dish is loaded with flavor. Hearty, healthy, and filling. It may seem like a lot of work but it's not! Once the roux is made it just simmers and does its thing while you can enjoy a glass of wine. 😊

Traditional Etouffe does not contain tomatoes of any kind, it is forbidden! However, I like the pop of fresh grape tomato acidity with the richness of the Etouffe sauce. To minimize the sin, I add the halved grape tomtaoes, minus the pulp and seeds, right at the end just to warm them. This prevents "bleed" from the tomatoes and adds the fresh pop I have grown to love. You can always leave them out, but I hope you will love them too.

I edited the recipe on when to add garlic and lemon juice, sorry. And thanks PluSizeDiva for pointing that out

This dish is made with tasty Wagyu beef Cajun sausage, tender shrimp, spices, onions, celery, peppers, and a tomato-based sauce! Rooted in Cajun and Creole cuisine, Etouffee is popular in Louisiana. This dish is packed with flavor and extremely filling, making it one of our favorite dinner recipes!

I was going to make shrimp bisque but was missing some ingredients. I had a can of diced tomatoes, green onions and bell peppers so I just started cooking & this is what I ended up with.

Delicious and pretty darn easy ;)

Easy, quick one-skillet recipe - great for a weeknight treat! Will definitely add to my rotation.

Etouffee is French, translated it means "smothered." It is a bit thicker and gravy-like compared to Shrimp Creole. “Cajun” style – Etouffee uses no tomatoes, however tomato paste is used here as thickening agent along with a mid-dark roux. For Creole style Etouffee, add a can of chopped tomatoes.Things get started here with the basic “holy trinity” (onions, peppers, & celery) and a good stock is necessary. Adjust the ingredients (substitute crawfish) and seasonings (add cayenne) to your liking and ... “Laissez les bon temps rouler” [Let the good times roll!]

This was a very good and very simple recipe. Way better then anything from the store.