Sam and Cody Carroll from New Orleans' Sac-a-Lait cover their biscuits with shrimp étouffée
Sam and Cody Carroll from the show Cajun Aces first got on our radar at their James Beard House dinner earlier this year. They served alligator with 400-day fermented cayenne sauce, crayfish tourtière, and boudin-stuffed frogs’ legs with pepper jelly—and those were just the apps. A few weeks ago, they came by the Extra Crispy kitchen to shoot a video. They wanted to do biscuits and gravy, which, of course, hm, we've featured on the site a few times before. "But wait!" they said. "Ours are different!" When we saw the recipe they wanted to make, all was right in the world. Take a few miniutes to watch them throw together fluffy biscuits with perfect shrimp étouffée, which they call cajun biscuits and gravy.
- 3/4 cup oil (corn or vegetable)
- 3/4 cup all purpose flour
- 1/2 cup tomato sauce
- 4 ounces unsalted butter
- 2 cups chopped onions
- 1 cup chopped celery
- 1/2 cup chopped green bell peppers
- 2 teaspoons minced garlic
- 3 cups chicken stock
- 1 pound peeled shrimp
- 1 teaspoon salt
- 1 pinch of cayenne pepper
- 1/2 teaspoon black pepper
- 3 tablespoons chopped green onions
1. Heat a medium cast iron pot over high heat until smoking. Add corn oil and flour and whisk vigorously to start browning your roux. Stir constantly until the roux has reached a milk chocolate or pecan colored roux.
2. Once roux has reached this color, add tomato sauce & butter. Stir to combine and immediately add onions, celery, green bell peppers and sauté until cooked and translucent. Add garlic and stir into trinity mixture.
3. Add chicken stock, salt, black pepper & cayenne pepper. Allow this mixture to simmer for while stirring occasionally for 20 minutes.
4. Add shrimp, turn your heat to low and allow to smother while covered with a lid, for another 20 minutes.