Blackened Shrimp Étouffée

In time for Mardi Gras it's Blackened Shrimp Étouffée ⚜️💜💚💛🎉
For this New Orleans-inspired recipe, Chef Tom blackens shrimp on the griddle. Then serves it with rice and a creamy, Cajun spiced étouffée gravy for a delicious dish worthy of Fat Tuesday.

► FULL RECIPE: (https://www.atbbq.com/thesauce/recipe...)
RECIPE COOKED ON: (https://www.atbbq.com/grills-and-smok...)
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*PRODUCTS FEATURED*
FINEX 1QT CAST IRON SAUCE POT: https://bit.ly/3XuTtOW
HESTAN CUE SMART COUNTERTOP INDUCTION BURNER COOKTOP: https://bit.ly/3YLsQpG
YODER SMOKERS CAST IRON GRIDDLE: https://bit.ly/3ccfhHN
CATTLEMAN'S GRILL BLACKENING SEASONING, 9.9OZ: https://bit.ly/3hJ7hGv
YODER SMOKERS YS640S PELLET GRILL WITH ACS: https://bit.ly/3ua2HDh
CIAO DOP CERTIFIED SAN MARZANO TOMATOES, 28 OZ.: https://bit.ly/3POWt69
CHILE COLONIAL INFUSED SPICY OIL: https://bit.ly/3vwYIBM
FINEX 10" CAST IRON SKILLET: https://bit.ly/3CT1qpv
CATTLEMAN'S GRILL CAJUN FUSION RUB: https://bit.ly/3E6BkQi

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00:00 Introduce Blackened Shrimp Étouffée
00:41 Peel the shrimp
01:53 Prep the shrimp
03:18 Build the Holy Trinity
04:35 Strain off the shrimp stock
05:05 Send the shrimp to the griddle
06:56 Build the etouffée
09:30 Finish cooking the shrimp
10:09 Take the etouffée off the grill
10:32 Plate it over rice
11:02 Get a taste
11:46 Like and subscribe