Shrimp Langostino Étouffée

Celebrate Mardi Gras and New Orleans cuisine with this healthier version of étouffée featuring shrimp, langostino and brown rice.

Are you ready for Mardi Gras? This Shrimp Langostino Étouffée is bound to get you saying “laissez les bons temps rouler!”

For The Secret Recipe Club this month, I was assigned to Julie @The Texan New Yorker.

Julie was born and raised in Dallas but has been living in New York for the past decade. She is a self-described former picky eater but has morphed into an adventurous cook and foodie – and we benefit from her transformation with all the wonderful recipes on her blog.

Thank goodness I figured out I wanted to do a Mardi Gras dish early on to narrow it down and lucky for me, Julie had tons of Creole/Cajun dishes to choose from because she randomly met her husband while visiting New Orleans and loves cooking this type of cuisine. SCORE.

(But seriously, every time I went back to her blog, there was ANOTHER recipe I wanted to try like Blood Orange Tabbouleh, Caramelized Onion & Gruyere Biscuits and Rosemary Maple Bourbon Sours – and those are just her most recent posts!)

So, onto this recipe adapted from Julie’s Shrimp & Crawfish Étouffée.

I’ve shared many times my love for the South and NOLA especially (I even have a Southern Wannabe Pinterest Board.) I’ve made a few Southern dishes like Baked Beignets, Easy Louisiana Red Beans & Brown Rice and Rosemary Shrimp with Sweet Potato Grits and not surprisingly, these are some of the most popular recipes on the blog.

The tweaks I made to Julie’s Étouffée :

• Reduced the butter down (5 tablespoons vs. 8.)
• Used langostino (which technically is considered a squat lobster – related to hermit crabs – who knew??) I used Trader Joe’s frozen langostino in place of crawfish. You could also double up on the shrimp (I used my last sample packed from Sizzlefish.)
• Reduced salt to 1/4 teaspoon.
• Used low sodium vegetable broth (something that’s always in my pantry) for seafood stock.
• Used smoked paprika instead of sweet (as I cut out the poblano chile.)
• Served with brown rice – I love the nutty flavor and it’s a whole grain compared to regular white rice.

Shrimp Langostino Étouffée {for Secret Recipe Club)

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• Yield: 4 servings. 1x

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Description

Celebrate Mardi Gras and New Orleans cuisine with this healthier version of étouffée featuring shrimp, langostino and brown rice.

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Ingredients

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• 2 cups uncooked brown rice
• 5 tablespoons unsalted butter, divided
• 1 medium onion, chopped
• 3 celery stalks, chopped
• 1 bell pepper, seeded and chopped
• 1 jalapeño pepper, seeded and chopped
• 2 garlic cloves, minced
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons dried thyme
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1/4 teaspoon sea salt
• 1/4 cup all-purpose flour
• 1 1/2 pounds of uncooked seafood (shrimp, langostino, crawfish or a combo of any of these)
• 4 cups low sodium seafood or vegetable stock/broth
• 4 bay leaves
• Chopped fresh Italian parsley
• Chopped fresh scallions
• Hot sauce

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Instructions

1. Cook brown rice according to instructions. Keep warm as étouffée cooks.
2. In a large stockpot over medium heat, melt 2 tablespoons butter. Add onion, celery, bell pepper, jalapeño, garlic, smoked paprika, thyme, black pepper, cayenne pepper and salt. Stir and cook until vegetables are soft, about 8 – 10 minutes.
3. Add remaining 3 tablespoons butter and once melted, add in flour. Stir constantly for 1 minute.
4. Add seafood and stir. Cook for about 3 minutes (seafood will not be cooked through entirely.)
5. Add stock/broth and bay leaves. Bring to a boil and then reduce to a simmer. Cook for about 20 minutes, until mixture thickens. Remove bay leaves
6. To serve, add scoop of rice to large shallow bowl and ladle étouffée over top. Top with parsley, scallions and hot sauce as desired.

Notes

Adapted from The Texas New Yorker’s Shrimp and Crawfish Étouffée

I hope you get to enjoy some Creole or Cajun cuisine this Mardi Gras – or in the near future!

Do you like New Orleans cuisine? Have you ever been to Mardi Gras?