Shrimp and Sausage Étouffée

THE FRENCH WORD étouffée translates as “smothered,” but when Southerners use the word, they’re talking about one of the most exquisite representations of Southern cooking you’ll find. This true Louisiana gem is a slow-cooked stew of shrimp, sausage, tomatoes, garlic, onions, peppers, celery, and Cajun spices, poured over a bed of rice. (The combo of onion, green bell pepper, and celery is referred to as the “holy trinity” in Cajun cooking.) Étouffée paired with a dry Riesling, Pinot Gris, or Chardonnay will be sure to leave a lasting impression.

Ingredients

Chef Jernard Butter Melts BBQ Whiskey Butter

1⁄4 cup vegetable oil

1 small white onion, small diced

1 shallot, sliced

1 small green bell pepper, small diced

1 small red bell pepper, small diced

3 celery stalks, medium diced
1 small bunch scallions, sliced, plus more for garnish

2 Smoked Sausage or Cajun Sausage links, sliced

3 bay leaves

Kosher salt
Cracked black pepper

1⁄4 cup all-purpose flour

3 cups chicken broth

2 teaspoons Cajun seasoning

21⁄2 cups tomato sauce

1 pound jumbo shrimp, peeled and deveined

2 cups cooked white rice, for serving

Cooking Instructions

01

Heat the oil in a large Dutch oven or heavy-bottomed pot over medium- high heat. Add the onion and shallot and cook, stirring often, until brown, 4–5 minutes. If they do start to burn, reduce the heat to medium.

02

Add the bell peppers and celery and stir. (This will complete the trinity.) Cook for another 1–2 minutes to soften slightly, then add the scallions and cook until all the vegetables are browned.

03

Add the sausage, garlic, and bay leaves and stir to make sure the trinity is combined with the sausage. Season with salt and pepper to your taste.

04

Once the sausage is nearly cooked, stir the flour into the mixture and cook, while continuing to stir, until a roux forms. You want to make sure the raw flour taste cooks out. The longer you cook the roux, the darker and richer it will become; for this recipe you want to cook the roux until it is a dark chocolaty brown.

05

Pour in the chicken broth and stir well to get rid of any lumps. Add the Cajun seasoning and tomato sauce and continue to stir. Bring the mixture up to a simmer and adjust the flavor with more salt or pepper.