QUICK SMOTHERED CAJUN SHRIMP (Shrimp Etouffee) | Weeknighting

[@jgonsuron]

I am a Cajun from South Louisiana. (New Iberia - really far south). The recipe is nice. Etouffee is one of those Cajun-Creole crossover dishes. It is loved by both cultures here. To be authentic, skip the kale and the paprika. For spices, you could use some thyme, salt, and garlic powder. Dishes like this that use shrimp and crawfish are usually called etoufees here, while dishes similar that use fish are called courtbullions (pronounced COO-BEE-YON). Traditional Trinity calls for onion, celery, and bell pepper (doesn't matter the color). Cajun cooking is about utility and function (Use what is on hand locally and make alot to feed family and friends). Thank you for bringing the Cajun culture to people far and wide. Love your channel.
PS: Bruh, dat jasmine rice don't go in no etoufee, baw. Get you some Konriko Rice like dat or some good rice from Crowley.

[@wattskam]

As a Bunkie transplant in Nashville, I approve this message! 😄😄

[@BP-or2iu]

Courtbouillon is tomato based. Etouffee is not.

[@lindamiller9902]

87778ök

[@barbedwire_lace2160]

@@BP-or2iu LOL 😆 Did you hear me screaming all the way from Rockport, Texas?! ❤

[@BubbyBoy]

I really appreciate the explanations of not only how, but why you use every ingredient
It reinforces open ended thinking when I’m cooking, and I feel like I’m learning new things that aren’t necessary just this particular recipe!

[@BrianLagerstrom]

Thanks BubbyBoy. I enjoy showing the recipes that way, glad you dig watching them that way

[@afp7153]

I'm from Louisiana. It's not traditional but man it looks DELICIOUS!!!! You make it how you like it. That's what southern food is all about. Enjoy your videos and recipes. Thank you :)

[@BrianLagerstrom]

Thanks for watching

[@ashlieski8279]

I always use red bell pepper. Never liked the taste of cooked green bell pepper. 😄

[@davidlane8811]

Louisianian here. You nailed it… meaning you knew I would be hot and bothered by them peps. But… gotta admit I’ve never used clam juice and I’m excited to use that next time. Still love you and wish you super well.

[@BrianLagerstrom]

hahah thanks, David!

[@BP-or2iu]

Louisianian here... I disagree. Looks like a good dish, not really how we would do an étouffée - which is also a Cajun dish and not a Creole dish... but Cajun étouffée (from acadians) doesn't actually actually make a full on roux... it's actually just shit loads of melted butter - the trinity simmered in that butter for about an hour - and then flour sprinkled over, and then stock added... In New Orleans they make a full on roux but that's not Cajun.

[@njbjr2563]

The roux could’ve gotten a shade or two darker. That’s it. The rests was understandable.

[@BP-or2iu]

@@njbjr2563 That’s not necessary for an étouffée. A truly authentic one doesn’t even use a roux in the traditional sense.

[@Donaldopato]

Fabulous. Learned Étouffée from a New Orleans native. Made both crawfish and shrimp. My teacher told me my roux would be done when “ the color of a well circulated Lincoln penny!”

[@BrianLagerstrom]

I love the anecdotal Roux color references I’ve heard some pretty wild ones over the years.

[@brucemetzger183]

No difference in roux color between seafood and another protean?

[@Donaldopato]

@@brucemetzger183 lt depends on taste. In a gumbo, Cajun roux is darker than Creole. I make a medium brown, dirty copper color for gumbo, jambalaya or étouffée regardless of chicken, sausage or seafood. Light is good for a cream sauce.

[@adklabor1]

Brian...I taught cooking at school for 15 years. I'm NOT a fine 'chef', but a common sense-type'diner' cook...I have to say i love,love,love your style, ease with food, and the simplicity of how you break it down. This shrimp recipe is on my to-do list for later this week. looks just easy and awesome. I love what you do and how you do it. Is it authentic? hell, i dunno....(actually dont care)...but it sure as hell looks tasty. :-) Keep on keepin' on, and i'll keep following you as a subscriber.

[@BrianLagerstrom]

Thanks very much for watching and for the kind words

[@BP-or2iu]

It’s not authentic at all. But it looks good.

[@newkingdom6750]

Agree on the red pepper over green.. especially for this dish for the add of color. I almost never use green peppers, but if I want the green I generally use jalapeño..much better flavor I think

[@TroyBrinson]

I think fresh cayenne works well too?

[@dreweastep]

Love these weeknighting videos, please keep doing them!

[@WheezingGeek]

The clam juice shrimp stock is a great idea! I made this but with more roux, 3 Tbs of "emeril's essence" cajun seasoning instead of paprika and cayenne, added green onions, killed the kale, and swapped green bell for red. It was fantastic.. one of the most "restaurant worthy" dishes I've ever made.

[@robindanford665]

As far as red bell pepper, I say use what makes you happy. I like the kale addition. The catfish would be a hard no for me. Looks great!

[@joekoscielniak8576]

Yeah, a true Cajun might seize up and balk at the red pepper, seeing that the green is sorta' a law of Cajun cooking. It's "holy" for a reason. Having said that, I find red peppers to have that mild, sweet, pepper flavor that layers in a subtle note much needed to keep a dish interesting and delish. I think the heart attacks came from the kale!
Shrimp Etouffee is a super favorite dish that I love. Thanks for sharing what looks to be a super fast version.

[@BrianLagerstrom]

Thanks for watching Joe!

[@ameliapham990]

I love the fact you offered alternatives for the ingredients. Sometimes Im just too lazy to go to big supermarket and get ingredients that arent in nearby grocery store

[@milesjacob4907]

I usually use green poblanos (though every market around here calls them pasillas) when a recipe calls for green bell pepper. Also better than the pale bland red bell peppers you often find in the market.
Love your tips about toasting the flour and using clam juice (though I can't approve of leafy greens, jasmine rice, or the lack of any kind of pork flavoring the sauce).
I also like to serve this with the rice in a mold and the shrimp and sauce around it.

[@ATaylor369]

The greens work well in this dish in fact we have a dish way down south called green gumbo that's full of collard greens.

[@bensmith7536]

Your approach to explaining recipes and technique is the best ive seen, anywhere. Production quality is excellent. I put you on par with original chefsteps. How do you not have 5 million subs.

[@BrianLagerstrom]

Thanks, Ben!

[@frankzito8653]

As you were making this, I was nodding with approval for each step and component. Gonna make this for my hubby for Valentine's day. He's gonna LOVE it. (P.S. Yes on the red vs green bell pepper)

[@BrianLagerstrom]

Haha glad people are supporting the reds

[@dimilton3166]

Everyone I know likes green the best, and red has always been the bell pepper champion in my eyes. You have a fellow supporter of team red, Bri

[@Kylebrown481]

This was the first cajun dish I've made and it was insanely delicious. You are quickly becoming my favorite UA-cam chef! Keep up the great work Bri

[@gigiingervaldt44]

I love the dancing whilst savoring and enjoying the food. Keep up the awesome content

[@BrianLagerstrom]

Thanks GiGi!

[@whydoesithurtwhenIpee]

We were thinking we were just going to have leftovers tonight until I happened upon this video, this was far easier than it probably should have been to taste as good as it does. Easy prep, easy cook, easy cleanup, and great flavor. Thanks for the great recipie.

[@GregCurtin45]

You are spot on Chef! Green pepper overpowers everything it comes in contact with. The only use I have for it is inside a brine (usually with cubed pork tenderloin). Red pepper, which can be very pricey can be chopped up and frozen tor later use. Can't imagine making a chicken pot pie, chicken salad, or a quiche without it. Aside from missing some sausage your recipe is outstanding - thank you for sharing it with us.

[@BrianLagerstrom]

Sausage would have been a power move. Thanks for watching Greg

[@fiddlebeat]

Weeknight is one of the best series on UA-cam dude! I’ve made so many of these dishes and I can’t wait to see what’s next

[@BrianLagerstrom]

Thanks very much for watching and trying I love doing this series.

[@michaelshiferaww]

"Bland until proven otherwise", words to live by👌

[@leahr.2620]

I had some awsome shrimp Etouffee years ago in New Orleans, no doubt the peppers were green but I'm with you on the red, green peppers are usually bitter to me, I even use red for stuffed peppers.

[@thaismoreiraq]

Life changing - toast the floor first 🤯- the dish was ready in 30 min

[@cait2337]

Southern Louisiana here! All peppers including jalapeño are usable. It’s the Kale that will get you in trouble over here ;)

[@BrianLagerstrom]

Haha gotta have my greens tho! Thanks for watching

[@comb5685]

"Bland until proven otherwise" needs to go on your debut T-Shirt

[@beinerthchitivamachado874]

WEEKNIGHTING is my FAVORITE Series on this channel.

[@maxwellyedor7610]

That roux trick of pre toasting the flour, brilliant! Been making lots of roux lately and firmly believe that butter is the only way to make one, but yeah it takes forever. Looking forward to trying the rest of the recipe as well, any meal that involves shrimp and rice is a win in my book

[@patricks7855]

I just ate this for dinner and it was *spectacular* even through I didn't follow his recipe's portions exactly and had too much broth and kale. I've never used shrimp shells like this before and I'm totally sold. It was so shrimpy. Fantastic recipe Bri! Thank you.

[@melindafisher1584]

Love your weeknighting videos, and this etouffee recipe is one that I'll try! Always looking for quick and tasty ideas for dinner and leftovers. Except for the clam juice (which is a good tip), I normally have all these ingredients in my cupboard & freezer.

[@carriekayak8530]

Stoked about the Browning of the flour early, the clam juice, the new edition of the kale. You elevated this already Fab dish!

[@Nowandthen-zen]

Justin Wilson would love it , I guarantee

[@susangarland6869]

Red bell pepper in the trinity always. No discussion. Come at me, cajuns.

[@morganchilds9054]

Honestly the trinity is the only place where I insist on green bell pepper, I will not eat it under any other circumstances, but there is a certain grassiness that is there with a green that you don't get with a red. I learned gumbo from a New Orleans native named Big Al who had a voice like Louis Armstrong, and made gumbo of the Gods, full of cracked crab claws and shrimp. He did make a point when showing me his recipe that the pepper in trinity is green bell. Of course if I don't have green, I just use red or yellow, or poblano, or even jalapenos with the seeds removed... I've used all of those in my trinity, but I really do prefer the green pepper here.

[@rneustel388]

I really like the inclusion of the kale and red bell peppers.

[@EchoSigma6]

I never had this stew but it looks good enough to try. Thanks for another interesting dinner option, I have enjoyed your recipes.

[@bamage2]

I’ve got some crawfish tails in my freezer that my brother brought me from LA, and they are going into this etouffee very soon. I can’t wait to try it.

[@ChopChopRecipes]

Hi buddy,..Ohh.Wow..its amazing & very interesting recipe, thank you my friend for connecting & sharing this awesome recipe💖🙏🙏🤝👌👍sukria@

[@Trosgustav]

So glad to have been here since < 100k subs, this channel is inevitably gonna hit millions.

[@joshrudderforth6724]

This was a really fun one. Thanks!

[@Mrjrd22]

I made this a few nights ago for date night and it went over amazingly well. We had enough leftovers for another serving each which was perfect.
Two notes on the shrimp: I think I could have made the recipe with just 1 pound of shrimp, 1.5 pounds ended up with a lot more shrimp per square inch than in your video for some reason. We loved all the extra shrimp but 1 pound is enough if anyone wants to save a few bucks.
Also, it took me much longer than 5-6 minutes to peel and devein the shrimp as you mentioned in the video. I'm obviously no pro, but I think 10-12 minutes is a good number to shoot for. It took me more like 15 😅

[@samuelmahoney6878]

looks easy and tasty! I do like red bell peppers more than green in general, but the green bell is an integral part of that cajun flavor, so I would feel it was missing something.

[@bradcampbell624]

"Bland until proven otherwise" HaHa, So True! Never tried greens in mine, but really sounds good. I'll try dandelion greens this spring. Thanks

[@ronalddevine9587]

Bri, you do what pleases you. Being a Connecticutter, I would have used red and green bell pepper. They each have a different flavor and the differences complement each other.

[@fennneume3025]

I made this for dinner tonight. I regret not tripling the recipe.

[@ACanette]

Even though i'm lethally allergic to shellfish, I always watch your videos in the hope to pick some technique but i'll definetly try it with chicken thighs!

[@BrianLagerstrom]

It would be great with chicken!

[@Dontmakemereregister]

I would never eat a raw green pepper, but I have red ones all the time. For cooking, I like them both for different applications, so whatever your budget allows go nuts!

[@dansklrvids7303]

Made this last night for my daughter and me - excellent! I added the andouille sausage because I had some, not much, but it definitely was good. I actually thought that the two best features were the nontraditional ingredients - the sweet red pepper (definitely pairs better with shrimp than the green) and the kale (added an interesting earthiness and substantiveness that we loved, as well as a lovely color contrast). Thanks for a good recipe.

[@50sKid]

One of my favs! I'll have to try clam juice next time. That's a cool trick for the roux. I am ABSOLUTELY all in on the red bell pepper rather than green!! I frickin' hate green bell peppers. They taste like nothing. PS. I do believe you might get more heat from Cajuns for suggesting fish & sausage together rather than the red bell lol.

[@BrianLagerstrom]

Green bell peppers aren’t that good haha

[@BP-or2iu]

In 36 years I’ve never seen catfish, or any fish, in an étouffée. Or sausage. Sometimes people do shrimp and sausage gumbo but that’s more of a New Orleans thing, not a Cajun thing. He’s get heat from Cajuns for not knowing the difference between Cajuns and Creoles. Looks like a decent dish, but it’s just a shrimp stew at this point.

[@EpicFelinski]

@@BP-or2iu thats fine. It looks delicious and i will cook it

[@24kachina]

Say it with me: Shrimp is dope!

[@americanrebel413]

Nothing wrong with red peppers, red peppers are good in everything! Except ice cream!
This is awesome Brian thank you.

[@transamgal9]

I'm sure some goofball somewhere has added red bell peppers to ice cream...they've added BLUE CHEESE 🤬😡💚🤣🤪🤔

[@michaelleue7594]

I like green bells on pizza, and...that's about it. I don't think they'd necessarily be bad in a stew like this, but my experience with green bells is the skin is very tough compared to red, and if you aren't specifically looking for that much texture then you may as well give em a miss.

[@pierre-olivierdufour8880]

WOW !!!! Just tried this and it is A-M-A-Z-I-N-G !!! My wife loves shrimp but I am not a huge fan but gotta tell you when I want to eat shrimp from now on that is the recipe I will do ! Thanks Brian !!! Continue doing what you're doing... its awesome ! Cheers !

[@saltydroog854]

Red bell al the way. for all the reasons you mentioned, plus they are gorgeous.

[@willwalsh9482]

New Orleans native / Houston transplant: I always include red peps in the trinity, but also like to include green too or a poblano for the grassiness which is kind of a ubiquitous flavor for creole / Cajun food. Getting heat from jalapeño or Serrano is also a way to grab that flavor without the green peps. Only thing that’s missing for me is an addition if Worcestershire sauce and Crystal hot sauce. I actually want to dress some fresh tagliatelle with this recipe after the addition of cavolo nero!

[@BrianLagerstrom]

oh yeah, poblano would be a nice addition here. never had Crystal hot sauce...i'll have to keep an eye out for that.

[@willwalsh9482]

@@BrianLagerstrom yes, yes. Order some online. It’s the official hot sauce of NOLA. Perfect balance of acidity, tomato and heat. Can’t eat a po’ boy, gumbo or oysters without it. Keep it up, bud. Have become a big fan of your channel over the past couple of months. Putting out really smart and intuitive content. Got me working on my bread game.

[@Nynex]

Never heard of toasting the flour solo. Love that trick. Thanks!

[@veronicaBolanos-mc4fc]

I love it when you say.." Let's eat this thing" !! A winner again, Bri

[@MrRaivokasMagma]

Tried that "toasting flour and then adding butter" method. Quite handy I must say, I've always disliked standing over and whisking the roux like crazy to keep it from burning 😄👍

[@BrianLagerstrom]

Thanks for watching

[@wattskam]

My granny used to cook the flour in the oven in batches, let cool then store it in a tightly sealed jar for this purpose. 😉

[@Jalapenoman]

Use ghee instead of butter for a higher smoke point. Most are lactose free as well, if that is an issue.

[@jacobminden1458]

I cook a lot and watch a lot of cooking shows n videos. I like your style

[@laserprincessart]

Your dance was extra special at the end of this video.

[@jessereyna9274]

Just now came across this video after having made gumbo today and I want you to know, I too used red bell peppers in my trinity due to the sweetness. Also, I’m definitely going to try your method for my next roux, with butter. I make mine in about 10-15 minutes on high heat 😁

[@setasworld]

I learned something, again. Thank you, this is really good quality work!

[@BrianLagerstrom]

Thanks for watching

[@gina5746]

I'm a green pepper person just in general. Red, yellow, orange are fine but I just really enjoy green.

[@thomasdidymus1855]

het buddy also add a bit of baking soda to the salt brine for shrimp

[@Bookaholic23]

going to try this one, I have some frozen shrimp and all the vegs frozen. And always have jasmine rice as it's my favorite;

[@Majick0003]

I use both red and green bell peppers in almost anything I cook. Including gumbo. I also use carrot in just about everything bringing both trinities together in just about every dish. Yes I put carrot in gumbo. I love Etouffee. Great dish and will make this soon. Ya I am putting carrot in it.

[@alsmit5]

Just made this. Super good. It does benefit from some acid tho, like hot sauce at least. Great technique. Love the video as always.

[@rickross199]

I saw a guy get his flour ready for gumbo by roasting it in the oven until it hit the color he wanted. It was ready in just a few minutes intead of stirring over a stove for an hour. My mind was blown.🤯

[@suehill6194]

I prefer red bell for sure. Looks delicious! ..enchanted!

[@anthonycook5534]

In regard to the red bell pepper, I'm always paranoid to add things that are unnecessarily sweet to a savory dish. But, you do you Bri. I've made your recipes before, and you are usually spot on when going off script. And, food is a personal thing. You usually let us know when you are going off scrip, so thank you

[@JoeBiodome]

Just made this tonight and oh my goodness it was so good. I'll have to give the catfish a try next time around since that might be a bit cheaper and a heck of a lot fresher here in the Midwest.

[@BLVINEOCKERMVN]

I comment on this channel all the time but this video hits close to home for me. I live 30 minutes west of New Orleans and aside from the Kale (which I fully plan on trying next time), this looks top notch. Pretty much no one down here will toast off the flour first and dang it, it's just so brilliant I'm doing that every time from now on!

[@xbmarx]

I'm triggered by the red bells but you are forgiven for showing that trick on how to brown a roux quickly. 😅

[@tiarawillis5677]

Love it! I have some shrimp, this recipe is calling my name.

[@phil2u48]

I totally agree about red (I.e. ripe) bell pepper. I cooked for years with green ones simply because red ones were not available. In the 1970’s, a Fresh Market opened in our town and I switched. Green peppers are okay for some soups, of course.

[@shawnp4244]

Red over green definitely! I haven't used a green bell in anything since I was introduced to poblanos.

[@xzst]

Just cooked this - it was absolutely amazing. Thanks for the great recipe.

[@glyniseaton5592]

Holy hell this was good. Best meal I have made in a long time. I absolutely loved the fact that it wasn’t heartburn sausage laden étouffée which is what I’m used to. This is going to be a staple. I did the peel my own and used the shells just like you did with the clam juice. Mmmmmmmmm!!!!

[@user-ub9ll4xw1u]

Just had my first etoufee last week, and fell in love. I’m excited for this video!

[@saxuary]

I’ve been only eating red bell peppers for years at home. But then I got this breakfast sandwich at my local Caribbean joint and the green peppers in it were the star ingredient.

[@maryanne1367]

Oooooooo - besides this looking awesome! How to cook okra! I think *everyone* needs a class on that!

[@peeterberton7157]

so nice you are using what we call "cavolo nero" that is a super must in traditional tuscany's soups like ribollita. love your channael anyway. thanks a lot for your job. Peeter from Italy ( Vicenza)

[@laurenbrookey6495]

We made this recipe this week for Mardi Gras dinner and loved it!

[@Vroomery01]

I definitely agree with red over green. I might even get a little crazy and swap them out for some red pimentos.

[@olivierguinard3350]

If one were to substitute the protein (my SO doesn't like..), say with chicken or fish, what would you recommend as flavor boosters in lieu of the shell infusion and/or clam juice?

[@dalesmth1]

I use fish sauce in lieu of shrimp stock or clam juice.
Be mindful that it contains a lot of salt, so that should be the last seasoning you would use, to your own taste.
And, omit the tomato paste. This is not a ‘Sauce Piquante’, and no self respecting Cajun would use it in an Étouffée.

[@yuliyabryant4052]

Just followed your recipe and it came out delicious. Wow! Yes!

[@Dj-zz]

This looks & sounds delicious. Anxious to give it a try. Being landlocked in NW 🇨🇦 it will fit perfect for this time of year. A baguette or french bread should go perfect for soaking up the juices.

[@amserj]

Looks great! Might need to make for the hubs for Valentines Day, with chorizo and dialed up on the cayenne. ❤️

[@BrianLagerstrom]

Wow that would be dope good luck

[@robertlevy4720]

I lived in NO for 2 years and never saw a red bell pepper in a trinity. I don't know if I ever saw it in anything in NO..but I could be wrong. Maybe I saw it in a cream-based dish or a jambalya...pimentos maybe?...idk. Anyways I think its a great idea because it always bothered me that there is green in both the pepper and the celery. I am a big believer in lots of colors in food so the red adds that. The French version is onion, celery, and carrot which adds the red element. .Flavor-wise I am not sure if you closed your eyes you could tell the difference. After all that info this looks so good...Thanks

[@saraatppkdotpt8140]

Loved watching this video 😊

[@midnyteblues]

Coming from a NOLA native, it’s not a crime to use red bell pepper. To me, it adds color. I however, use a mix of red, green, yellow, and orange in my dishes. Especially jambalaya, dirty rice, and gumbo. It adds to the presentation.

[@rippermcguinn]

Red bell versus green bell? What you like is what you like - as one of your contemporaries (Chef John) would say - "that's just you cooking".

[@MsOkayAwesome]

Just made this! Turned out amazing ♥️ Another hit! Thanks again Bri

[@wolfura]

Everything you present I feel like,; 'yeah I can do that and also, I can afford that.'

[@rchenard]

Welp, I know what we're making for dinner in our house next week! Thanks Bri!

[@BrianLagerstrom]

Best of luck. Thanks for watching

[@rchenard]

@@BrianLagerstrom Can confirm - was a ballin' weeknight meal.

[@BrianLagerstrom]

@@rchenard thx for trying!

[@the-nomad]

I'm thinking, 'why frying in a darkened room?' then realised it was darkened roue! LOL

[@beingL]

Gotta try the roux trick. Oh I made that Texas chili yesterday for lunch this week and I put my foot in that thang. Great recipe.

[@willwalsh9482]

Also, if you poached catfish, or other filets, in here you’re essentially making a catfish coubion, my dad’s personal favorite thing to make when we catch speckled trout or redfish.