Celebrate Mardi Gras with Chef Tom's mouthwatering Blackened Shrimp Étouffée cooked up on the Yoder Smokers YS480s Pellet Grill! Enjoy the succulent shrimp and rich Cajun flavors, all cooked to perfection. Ready to take your taste buds on a flavorful adventure?
Blackened Shrimp Étouffée
Tom Jackson
Rated 4.5 stars by 4 users
Category
Seafood
Cuisine
Cajun
Servings
6
Prep Time
45 minutes
Cook Time
45 minutes
Calories
1173
Welcome your taste buds to Louisiana with Chef Tom’s Blackened Shrimp Étouffée, cooked to perfection on the Yoder Smokers YS480s Pellet Grill. Rich Cajun flavors and succulent shrimp offer a tantalizing treat to celebrate Mardi Gras. Ready for a flavorful adventure? Try it today!
Ingredients
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1 lb jumbo (8-12) shrimp, tails on
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3 cups unsalted chicken stock
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3 sprigs fresh thyme
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1 bay leaf
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3 tbsp unsalted butter, divided
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Cattleman’s Grill Blackening Seasoning
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1 tbsp Colonial Chile Oil
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1/2 cup onion
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1/2 cup green bell
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1/2 cup celery
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1 tbsp Cattleman’s Grill Cajun Fusion Seasoning
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1 tbsp garlic
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1 cup San Marzanos, crushed
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3 tbsp all purpose flour
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2 tbsp Cattleman’s Grill Pit Fire Hot Sauce
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1 1/2 tsp Bear & Burton’s W Sauce
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1/4 cup fresh parsley, minced
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2 tbsp heavy whipping cream
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White rice
Directions
Preheat the Yoder Smokers YS480s Pellet Grill to 600ºF, set up for direct grilling (diffuser removed), with a Yoder Smokers Reversible Cast Iron Griddle installed on the left side of the grill (directly over the flame).
Peel the shrimp. Place the tails in a Finex 1 quart pot. Add the chicken stock, bay leaf and fresh thyme to the pot. Bring to simmer. Reduce the heat to low. Let steep while prepping the remaining ingredients.
Thread the peeled shrimp onto skewers. Melt 2 tbsp butter. Brush the melted butter onto the shrimp. Season the shrimp with Cattleman’s Grill Blackening Seasoning.
Place the shrimp skewers on the hot griddle. Press with grill weight to sear. Cook briefly. Less than one minute per side. Remove from the grill. The shrimp does not need to be cooked through, just seared and “blackened.”
Turn the grill temp down to 475ºF. Place a Finex 12” Cast Iron Skillet on top of the griddle to preheat for 5 minutes.
Strain the chicken stock mixture. Discard the solids. Return the liquids to the pot.
Melt one tablespoon of butter with one tablespoon Colonial Chile Oil in the hot skillet. Add the “holy trinity” (onion, bell pepper, celery) and season with Cattleman’s Grill Cajun Fusion. Cook until softened, about 10 minutes.
Add the garlic and flour. Cook for one minute, stirring frequently.
Add the tomatoes and cook until thickened. Then, add the chicken/shrimp stock, Cattleman’s Grill Pit Fire Hot Sauce and the W sauce. Bring to simmer to thicken. When thickened to your desired consistency, add the shrimp and parsley and let simmer for 5 minutes to cook shrimp through. Remove from the grill.
Serve over white rice.
Recipe Note
You might also enjoy: Cajun Grilled Oysters or Red Beans & Rice
Nutrition
Nutrition
- Serving Size
- 6 oz
- per serving
- Calories
- 1173
- Fat
- 29.7 grams
- Cholesterol
- 348 milligrams
- Sodium
- 1725 milligrams
- Carbs
- 159.6 grams
- Fiber
- 4.5 grams
- Sugar
- 5.5 grams
- Protein
- 61.4 grams
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