Cajun Moco Loco

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Prep Time: 30 Min | Cook Time: 1.5 hrs

  • Hamburger patties
  • rice
  • eggs
  •  2 lbs of shrimp, shelled and deveined
  •  1/4 c veggie oil
  • 1/4 c all purpose flour
  •  1 celery rib chopped
  •  1 green bell pepper chopped
  •  4 jalapeños chopped
  •  1/2 a large onion chopped
  •  1 whole garlic bulb minced
  •  2 c of seafood stock
  •  1 tbsp Cajun seasoning
  •  1/2 tsp celery seed
  •  1 tbsp smoked paprika
  •  Salt to taste
  •  Green onions for garnish

Make the Roux

  1. Heat up veggie oil in a pot over medium heat and stir in flour. Stir often making sure there’s no clumps. Keep stirring because you don’t want to burn it. Keep stirring till you get a nice brown color, around 10 mins.
  2. Add in celery, bell pepper, jalapeños and onion. Mix well and cook for 10 min then add in garlic then cook another 2 min
  3. Slowly add in shrimp stock a little at a time. It’ll thicken up because of the roux. Add more or less depending on how thick you want it. If it gets too watery use a cornstarch slurry.
  4. Add in seasonings and shrimp. Mix, cover and let cook for 10 min. When done add in green onions
  5.  On a hot griddle season up your @eatmeatdistrict Pattie’s w/ Cajun seasoning
  6.  Serve shrimp étouffée over rice, top with Beef patty and over easy egg.

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