Southern Shrimp Étouffée with Ragin’ Cajun Linguine

Serving Size:  4-6
Prep Time:  15 Minutes
Cook Time: 45 Minutes
Total Time:  1 Hour


1 lb. Pappardelle’s Ragin’ Cajun Linguine
1/4 cup Bella Sol Jalapeño Olive Oil
1/4 cup all-purpose flour
1 large celery rib, chopped
1 green bell pepper, ribs & seeds removed, chopped
1 jalapeño pepper, seeds removed, chopped
1/2 large onion, chopped
4 cloves garlic, minced
1 lb. shrimp stock, fish stock, or clam juice
1 Tbsp. Cajun seasoning
1/2 tsp. celery seed
1 Tbsp. paprika
Salt & pepper, to taste
2 lb. shrimp, peeled & deveined
3 green onions, chopped
Crystal Hot Sauce, to taste (or another hot sauce of choice)


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
  2. Meanwhile, heat olive oil in a heavy pot over medium heat for 1-2 minutes. Stir in flour, making sure there are no clumps. Cook, stirring often, until it turns a deep brown, about 10 minutes. 
  3. Add celery, green pepper, jalapeño and onion. Mix well and cook over for 5 minutes, stirring occasionally. Add garlic and cook for another 2-3 minutes.
  4. Slowly add 2 cups of stock, a little at a time, stirring constantly to incorporate. The roux will absorb the stock and seize up at first, then it will loosen. Add additional stock as needed if it is still looking too thick. Simmer for 5 minutes.
  5. Turn the heat to low and add Cajun seasoning, celery seed and paprika and stir to combine. Add salt & pepper. Mix in shrimp. Cover the pot and cook for 10 minutes.
  6. Divide the pasta into dishes. Top with shrimp and sauce. Garnish with green onions and hot sauce. Serve and enjoy!