I have been planning on making a shrimp dish for the past few weeks, and decided on this little gem of a recipe the other day.  I love Cajun food, but my husband doesn’t like anything too spicy.

shrimpetouffee3I always make meals that the whole family can eat and enjoy. I want the baby to grow up with a wide range of foods and tastes. She really is good at trying new things. Ever since she was 7 months old, she ate whatever we ate. This is why I don’t like to cook with much heat,  this can always be added to your own dish separately. Feel free to add more Cajun seasoning or a good hot sauce if you want more KICK!

I thought it turned out perfectly! Creamy with a bit of spice…but not too much for my husband or the baby to handle. In fact, I think Ariana enjoyed it even more than I did, and that’s saying a lot! She kept asking for more, except of the sausage which was too hot for her…she ended up having 3 servings!

We served it on steamed cauliflower “rice” and had an arugula, shredded beet and goat cheese salad on the side…it was simply divine!

shrimpetouffee2Creamy Shrimp and Andouille Étouffée:

1 TBS butter, ghee or coconut oil

1 medium yellow onion, chopped

2 large cloves of garlic, minced

1 stalk of celery, chopped

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1/2 cup green onions, chopped and divided*

1/2 cup parsley leaves, chopped and divided*

2 links of andouille sausage, diced

1/2 cup dry white wine

1(14oz) can diced tomatoes

1(14oz) can coconut milk

1 tsp cajun seasoning

1 tsp paprika

1/2 tsp thyme

1-2 tsp sea salt

1/2 lb raw shrimp

1 1/2 TBS arrowroot dissolved in 2 TBS water.


Heat the oil or butter in a medium sized pot or dutch oven. Turn the heat to medium high, and when your oil heats up, add your onions. Once they turn translucent, you can add the garlic, bell peppers, celery, 1/4 c green onions, and sausage.

Turn your stove down to medium and cook your veggies for about 5 minutes. Add your wine and simmer for another few minutes until almost evaporated. Add the tomatoes and their juices, 1/4 c parsley, coconut milk, spices, and sea salt to taste.

Bring to a boil and let simmer for 7 minutes.

Add raw shrimp, and arrowroot dissolved in water. The stew should thicken, and the shrimp will be cooked in 3 minutes. Be careful not to overcook the shrimp.

Turn off the heat and serve with steamed cauliflower “rice”!

*Use the reserved green onions and parsley to garnish your Étouffée

One Thought on “Creamy Shrimp and Andouille Étouffée

  1. This sounds very much like how I do my crawfish etouffe, but I don’t use sausage in that one. Your photo is lovely! This made my mouth water, as we just LOVE Cajun food. Lived 30+ years on the Texas Gulf Coast and made many a trek to Louisiana to eat the best. I think yours would compete! :)

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