Growing up, my sister Audrey and I longed to live in Louisiana. My mom originally hails from Shreveport, and all of our cousins grew up there or in Baton Rouge. To say that we LOVED visiting our cousins is a severe understatement. When our parents would announce trips to Shreveport, Audrey and I would react as if we had just won the lottery. We didn’t mind the 9+ hours in a hot mini-van! To us, those long hours were filled with joy and anticipation for all the fun we would soon be having. To my parents, those long hours were probably filled with anger over our constant bickering and anticipation for the end of the car trip.
Apart from visiting our family, our other favorite part of visiting Louisiana was, and still remains, the food. Our trips were scheduled around our meals, as we had to pack in as much delicious food as possible during our time there. Whether we were eating at a restaurant or cooking at home, those meals in Shreveport with my entire family remain some of my most cherished memories.
Because I can’t travel back to Louisiana as much as I would like to any more, I seek out opportunities to cook dishes that make me feel like I am there for a little bit. And, what better opportunity than Mardi Gras?! When planning my meals this past weekend, I knew I wanted to cook a Mardi-Gras inspired Cajun dish to pay homage to my Louisiana roots. I had never made étouffée before, so decided I would give it a try. I purchased a beautiful blue dutch oven when Kathleen was in town this past fall, which was perfect for this recipe.
I set aside all of Sunday afternoon to make this dish, as I assumed that it would be extremely time-consuming and labor intensive. WRONG! It was so easy and quick that I thought I had missed a step. If you can put ingredients into a pot, you can make this incredible dish (which I highly recommend you do).
And, because any Mardi Gras meal wouldn’t be complete without a King Cake…well I think you know how that ends. (AKA me purchasing an entire one from Whole Foods.)
- 2 pounds unpeeled, raw shrimp
- 2 filets of white fish (I used Cod)
- ¼ cup butter
- 2 tablespoons olive oil
- ⅓ cup all-purpose flour
- ⅔ cup chopped onion
- ¼ cup chopped green bell pepper
- ¼ cup chopped celery
- 3 garlic cloves, minced
- 2 cups chicken broth
- ⅓ cup white wine
- ¼ cup chopped green onions
- 2 tablespoons Cajun seasoning
- 1 tablespoon tomato paste
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons Worcestershire sauce
- 1 tablespoon hot sauce (I used Cholula because that's what I had on hand)
- 5 cups cooked long-grain rice
- Peel and devein shrimp. Set aside.
- Melt butter and oil in a large Dutch oven over medium-high heat. Add flour. Cook, stirring constantly, 5 minutes or until caramel colored. This is your roux.
- Add chopped onion, green pepper, and celery. Cook, stirring constantly, until vegetables are tender. Add minced garlic, and sauté for 1 minute.
- Stir in chicken broth, white wine, green onions, cajun seasoning, tomato paste, parsley, Worcestershire and hot sauce. Cook, stirring occasionally, until thickened- around10 minutes.
- Add white fish and flake with a fork. Add shrimp. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes.
- Spoon shrimp and fish mixture over hot cooked rice.