Cajun Spiced Shrimp Recipe

Oh yea! This Cajun Spiced Shrimp recipe is a perfect dish for Fat Tuesday or whenever you're craving a delicious shrimp dinner. Not quite a Shrimp Etouffee, but either way, this cajun shrimp meal is definitely delish and one that you'll keep in mind for Mardis Gras next year.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 322kcal

Author Tom DeVincenzo

Cost 30

Equipment

Large Dutch oven

Ingredients

6 tbsp extra virgin olive oil
1½ lb raw shrimp peeled, deveined, tails on
1 medium onion chopped
1 medium bell peppers chopped
2 stalks celery chopped
4 cloves garlic chopped
¼ cup salted butter
¼ cup all purpose flour
28 oz whole peeled tomatoes broken apart
14.5 oz chicken broth
2 tbsp Worcestershire sauce
1 large bay leaf
2 tbsp green onions
¼ cup fresh parsley chopped
1 cup white rice

Cajun Seasoning

1 tsp paprika
1 tsp garlic powder
1 tsp italian seasoning
1 tsp salt
½ tsp onion powder
½ tsp black pepper
¼ tsp cayenne pepper can use more if you like your dish hotter!

Instructions

Cook the rice - follow manufacturer's instructions but add 1 tsp of the seasoning into the pot. Set aside when finished.
Heat 3 tbsp of olive oil in a large pot of Dutch oven. When heated, add your shrimp in a single layer (working in batches if need be). Season with the cajun seasoning and cook for about 2 minutes. Flip shrimp and cook for another 2 minutes. Shrimp should be opaque but not overcooked. Remove shrimp, set aside and cover.
NOTE ON SEASONING - Season all of your shrimp with 1 tsp of the cajun seasoning total! Meaning if you work in 2 batches, season the first batch with ½ tsp of seasoning, and the second batch with an additional ½ tsp of seasoning.
Next, heat the remaining olive oil and add your onions, peppers, and celery. Season with a little salt & pepper to taste, and cook for about 5-7 minutes or until the onions are tender and translucent. In the final minute of cooking, add your garlic. Remove from pot, set aside, and cover.
Make your roux. Add the butter to the same pot and melt. When melted, slowly whisk in the flour and stir continuously until you get a thick paste-like consistency with a light brown color. Make sure to stir constantly to prevent the roux from sticking to the bottom of the pot.
Add the vegetables back into the pot and mix all together. Cook for about 1-2 minutes.
Add the tomatoes, broth, Worcestershire sauce, and bay leaf to the pot of vegetables. Season with the rest of the cajun seasoning. Bring to a boil then lower the heat and cook on low for about 10-12 minutes until the sauce thickens.
Add your cooked shrimp back into the pot. Cook for an additional 2-3 minutes.
Turn the heat off and add half of the fresh parsley and green onions to the pot. Mix together.
Serve over the rice and garnish with the remaining parsley and green onions.

Notes

You can ABSOLUTELY substitute the shrimp with crawfish, chicken or even sausage. It will taste just as good!
If you want your dish thicker, feel free to only add ½ of the chicken broth.
The longer you cook your roux, the darker your dish will be. If you prefer to have a darker dish, cook your roux a little longer until it becomes a peanut butter shade.
Feel free to detail your shrimp. Keeping the tails on gives it a better presentation, but if you're anything like Michele (The Guinea Pig), and prefer to "dig in", de-tailing them if fine.
I like to serve this with a toasted loaf of French bread, topped with olive oil and a little minced garlic.
Nutritional information provided is an estimate and will vary based on cooking method and ingredients used. It's advised you calculate your own nutritional values if needed.

Nutrition