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Tomato & Asparagus,


Shrimp Étouffée

cajun shrimp andouille.jpg


Roasted Tomatoes

1 pint grape tomatoes

Olive oil

Salt & pepper

3 large garlic cloves, minced

Shrimp Étouffée

2 tablespoons olive oil

2 tablespoons unsalted butter

2 cups medium diced, yellow onion

1 cup thinly sliced celery

1 ¼ cup medium diced, red bell pepper


4 tablespoons unsalted butter

4 tablespoons all-purpose flour

2 tablespoons freshly chopped, garlic

2 teaspoons tomato paste

1 quart chicken broth

1 teaspoon dried basil

1/8 teaspoon dried thyme

1 3/4 teaspoon smoked paprika

Fresh ground, black pepper

1 1/2 teaspoons Ancho chili powder (or chili powder)

6 ounces Andouille sausage, sliced

¼ cup cream

2 1/2 to 3 dozen fresh, large shrimp, peeled deveined. tail removed 

3 ounces fresh asparagus, cut into about 1 1/2 inch segments and then halved widthwise.

Freshly chopped, flat leaf parsley


Roasted Tomatoes

Slice each tomato in half lengthwise. Place the tomatoes in a bowl, season with salt & pepper, drizzle with olive oil and toss with the garlic. Pour out onto a baking sheet lined with parchment paper and spread out evenly. Place in the center of oven at 400F and roast about 25-30 minutes. Turn over half way through roasting, with a spatula.

Shrimp Étouffée

Add the oil and butter to a skillet over medium heat. Add onions, celery, bell pepper, season with salt and cook until everything starts to soften. Add the garlic and cook 1-2 minutes. Push everything to the sides of skillet, add the butter, flour and a splash of olive oil. Cook for 3-4 minutes until golden, reduce heat if needed. Add the garlic and cook 1-2 minutes until garlic starts to lightly brown. Whisk in the tomato paste and then mix everything together. Gradually stir in the chicken broth and add all of the spices & herbs. Season with salt & pepper, cover and cook over low.


Brown the Andouille sausage in a non-stick pan. Stir the cream into the skillet with vegetables and add the sausage. Spread the shrimp over the top of the Andouille, followed with the asparagus and tomatoes. Let cook over medium-low until shrimp are opaque in color and cooked through. About 3-4 minutes. Finish with parsley. Serve with long grain rice. 

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