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Jorj Morgan

Signature Seafood Étouffée with Cauliflower Rice

A masterclass in Southern comfort, featuring a rich, copper-roux shrimp étouffée served over butter-braised cauliflower rice.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 2 people
Course: Main Course
Ingredients Method

Ingredients
  

Cauliflower Rice
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ head cauliflower trimmed and finely chopped into rice-size pieces
  • 1 to 2 cups homemade chicken stock or prepared low sodium broth
  • 1 teaspoon kosher salt
Étouffée Spice Mix
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon coarse black pepper
Étouffée
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 medium red onion finely diced
  • 4 celery stalks finely diced
  • ½ green bell pepper finely diced
  • 2 large garlic cloves peeled and minced
  • 8 ounces diced tomatoes
  • 2 8-ounce bottles clam juice
  • 1 teaspoon kosher salt
  • 1 tablespoon fresh lemon juice
  • 4 to 6 drops hot pepper sauce
  • ¾ pounds fresh jumbo shrimp 21–25 per pound, thawed, peeled, deveined, chopped into ½-inch pieces
  • 3 green onions finely sliced

Method
 

The Cauliflower Rice
  1. Heat two tablespoons of butter with 1 tablespoon of olive oil in a skillet over medium-high heat.
  2. Add the cauliflower and season with a pinch of salt and pepper.
  3. Toss the cauliflower in the melted butter to coat and cook for 2 minutes.
  4. Pour in 1 cup of the chicken broth.
  5. Reduce the heat to low and simmer the cauliflower until it is tender and most of the liquid has been absorbed, about 10 to 15 minutes.
  6. As the liquid disappears, add more broth a little bit at a time until the cauliflower is as tender as rice.
The Spice Mix
  1. Stir together the paprika, garlic powder, thyme, oregano, and black pepper in a small bowl.
The Roux & Étouffée
  1. Heat 4 tablespoons of butter in a large skillet over medium heat.
  2. Sprinkle the flour over the top.
  3. Whisk the flour into the butter and cook continuously until the roux becomes caramel colored, about 5 minutes.
  4. Add the onion, celery, bell pepper, and garlic to the skillet.
  5. Season with half of the prepared spice mix.
  6. Cook until the vegetables are soft, about 10 minutes.
  7. Pour in the tomatoes and clam juice, then bring the sauce to a boil.
  8. Reduce the heat to low and simmer until the sauce is thick, about 5 to 8 minutes.
  9. Add the lemon juice and hot pepper sauce.
  10. Taste and season with salt as needed.
  11. Toss the chopped shrimp with the remaining spice mix.
  12. Add the shrimp to the sauce and cook until the shrimp are completely opaque, about 5 minutes.
  13. Serve the shrimp étouffée in a shallow bowl with a scoop of cauliflower rice in the center, garnished with sliced green onions.