The étouffée is a traditional dish of Cajun and Creole cuisine from Louisiana, particularly popular in New Orleans.
It is a rich and flavorful stew, usually prepared with shellfish (such as shrimp or crabs), although there are chicken versions as well.
Depending on who prepares it and where it’s made, it is flavored with Creole or Cajun seasonings. Although Creole and Cajun cuisines are distinct, there are many similarities.
The term “étouffée” means “smothered” in French, which refers to the cooking method, where the ingredients are “smothered” in a liquid that cooks them slowly.
In the case of the Creole version of shrimp étouffée, it is prepared with a blond or brown roux and sometimes tomatoes are added.
A blond roux is cooked, stirring continuously, for about 5 minutes to remove the “raw” taste of the flour and to add a slightly “nutty” flavor, while a brown roux is cooked longer (from 30 to 35 minutes) to intensify the color and flavor.
The traditional recipe calls for a sauté of onion, celery, and bell pepper (called “sofrito” in Cajun cuisine), and the dish is generally served over white rice.
The recipe is dedicated to two American films set in the United States nominated for the 2025 Oscars in the Best Picture category for the Oscar Menu: “A Complete Unknown” and “Nickel Boys”.
“A Complete Unknown” traces the electric shift in the career of American musician Bob Dylan.
“Nickel Boys” tells the story of the friendship between two African-American boys in the school world of Florida.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: American
- Seasonality: All Seasons
Ingredients
- 1 lb shrimp (cleaned and peeled)
- 2 tbsps butter (1 oz)
- 2 tbsps flour
- 1 onion (chopped)
- 1 green bell pepper (chopped)
- 2 stalks celery (chopped)
- 2 cloves garlic (chopped)
- 2 cups chicken or fish broth (475 ml)
- 1 1/2 tsp Cajun spice mix
- 2 leaves bay
- to taste salt and pepper
- 1/2 lemon (optional)
- 2/3 cup cooked rice
- to taste parsley
- to taste hot sauce (like Tabasco)
Steps
In a large pan, melt the butter over medium heat. Add the flour and stir continuously for about 5-7 minutes, until you get a golden roux (be careful not to let it darken too much).
Add the onion, celery, bell pepper, and garlic to the roux. Cook for about 5 minutes until the vegetables are soft and aromatic.Slowly pour the chicken (or fish) broth into the pan, stirring to avoid lumps. Also add the Cajun spice mix and bay leaves. Stir well and let it simmer for about 10 minutes, until the sauce thickens.
Add the shrimp to the sauce and cook for another 3 minutes until they are fully cooked. If the sauce is too thick, add a bit more broth.
Season with salt, pepper, and hot sauce to taste. If you like, add lemon juice for a touch of freshness.Serve the étouffée over cooked white rice and garnish with freshly chopped parsley.
“Nickel Boys” is a film from 2024 directed by RaMell Ross.
The film is the cinematic adaptation of the novel of the same name by Colson Whitehead.
“Nickel Boys” is a film from 2024 directed by RaMell Ross.
The film is the cinematic adaptation of the novel of the same name by Colson Whitehead.
“A Complete Unknown” is a 2024 film co-produced, co-written, and directed by James Mangold.
Based on the biography “Dylan Goes Electric!” by Elijah Wald and while awaiting the DVD release, the CD and vinyl of the soundtrack are already available.
FAQ (Frequently Asked Questions)
What are Cajun spices?
Traditional Cajun spices include:
Paprika
Garlic powder
Onion powder
Chili powder
Black pepper
Thyme
OreganoHow much does 1 tablespoon of butter weigh?
One tablespoon of butter generally weighs about 14 grams, so two tablespoons are 28 grams.
How much is a cup in ml?
The two cups of chicken broth in the recipe are approximately 475 ml, since a standard cup in the United States equals approximately 237.5 ml.
