Fish and Shrimp étouffée, (video here)

Prepared on the Camp Chef Pro90X stove and cast iron Dutch Oven. The fish and shrimp were pre-seared in a 10” cast iron skillet in this recipe but we recommend doing all of it in the Dutch oven.

This is a classic Creole or Cajun dish that can be prepared with nearly any fish, shellfish, pork or chicken. We use northern pike, white bass, and shrimp here but the recipe begs for improvisation so have fun!

Ingredients:

Seasoning mix is equal parts white pepper, black pepper, cayenne pepper, onion powder, garlic powder, oregano, and thyme and three parts paprika. You can also use your favorite store-bought Cajun seasoning. We used about three tablespoons total in this recipe.

1/2 lb boneless northern pike fillets, cut in large chunks

1/2 lb boneless white bass fillets, cut in large chunks

1/2 lb raw shrimp, peeled

1/2 C each, chopped green bell pepper, celery, and onion

1/2 C canned diced tomatoes with their juice

1/4 C chopped green onion

2-3 T AP flour

2-3 T butter

1 T hot sauce

1 T Worcestershire sauce

2 C chicken or seafood stock, or any combo there of

1/2 C olive oil

Cooked rice to serve the etouffee over

Season the fish and shrimp with a dusting of the Cajun seasoning. Heat the cast iron Dutch oven or skillet until it’s very hot, then carefully add enough olive oil to cover the bottom. Immediately add the seafood and cook over high heat for about 1 minute while stirring around. The goal is to season and add a touch of color, not fully cook. Remove all seafood and liquid from pan, place in covered bowl, and set aside.

To a hot Dutch oven over medium high heat, add olive oil to cover the bottom and the butter. As soon as it melts, add bell pepper, onion, and celery. Saute until soft, reduce heat to medium, then sprinkle with the flour. Stir constantly to prevent flour from burning while the roux develops, about 3 minutes or until flour is slightly browned. Add most of the remaining  seasoning, stir and cook for another minute, then add the tomatoes. Stir and cook for another minute or two allowing the liquid to reduce, then add hot sauce and Worcestershire sauce. Continue to cook for another minute or two until the relatively dry mixture begins to brown and slightly stick, then immediately add the stock and stir thoroughly. Cover and allow to cook for a few minutes until the mixture comes to a simmer and begins to thicken from the roux. Then add the seafood and any accumulated juices, stir, cover and allow to cook until the fish flakes easily, about 3-4 minutes. Remove from heat.

Put a portion of the pre-cooked rice in a serving bowl (classically the rice would be formed in a   ramekin then added to the bowl as a nice round shape), then ladle the étouffée over the top. Last, sprinkle with a bit of the green onion for color. Viola, a delicious and fun dish fit for any Cajun! 

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