Fat Tuesday Feast

This recipe has some wonderful, traditional elements and some very fun shortcuts! I know the golden roux is the cornerstone of all great Creole cooking, but sometimes when adapting recipes to fit our busy schedules, it’s important to try a different method. I skip the roux base altogether and swap it out for thickened cream. The gulf shrimp I picked up are plump and juicy, and this entire dish comes together in the time it takes to cook the rice, with just a little prep. Long live the 20-minute dinner, and happy Mardi Gras!

20-Minute Etouffee

Serves 4 | Cook time 20 minutes

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1½ to 2 pounds gulf shrimp, peeled and deveined
  • Kosher salt to taste (be sure to season every step of the sauce)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cracked black pepper
  • Pinch of red chili flakes
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon chili powder
  • Pinch of cayenne pepper
  • 4 cloves garlic
  • 2 shallots, finely chopped
  • 1 green bell pepper, one half sliced, one half diced
  • 1 red bell pepper, one half sliced, one half diced
  • 3/4 cup chopped celery
  • 3 cups heavy cream
  • 1/2 cup chopped flat-leaf parsley
  • 1 cup chopped green onions or scallions
  • 4 to 5 cups cooked Jasmine rice

In a large skillet, melt butter into olive oil over medium to medium-high heat. Add paprika to hot butter and oil. Once foamy, add shrimp. Do this in 2 batches, so the shrimp cook evenly and don’t steam, losing their juices. Sauté shrimp for 1 minute on each side.* Season with kosher salt. Once shrimp have finished cooking, but aren’t quite cooked through, remove them, and set aside. Add the rest of your seasoning to the hot pan. Then, add shallots, garlic, diced bell peppers, and celery. Season all this with kosher salt. Allow veggies to cook 2 to 3 minutes, then add heavy cream. Allow cream to begin to bubble around the edges of the pan. Cook 2 to 3 minutes, then taste for seasoning, according to taste. Add shrimp and thinly sliced peppers to the dish, along with 1/4 cup parsley. Cook shrimp in the hot, bubbling cream 3 to 4 minutes until cooked through and bell peppers are crisp tender. Serve over steamed Jasmine rice, and garnish with the remainder of fresh parsley and chopped scallions.

*Make sure shrimp are peeled, deveined, and rinsed, then patted dry.

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