Shrimp Etoufee-- Cajun Chaos Adds Snap!

Shrimp Etoufee

1/3	cup butter		1/3	cup flour
1	bell pepper, chopped		1	onion, chopped
2	stalks celery, chopped		2	cloves garlic, minced
1	14.5 oz can of diced tomatoes		2	8 oz. bottles of clam juice
1-2	dashes of Texas Pete pepper sauce			Cajun Chaos to taste
2	LBS peeled, raw shrimp
Make a roux from the butter and flour by heating the butter and oil together in non-stick frying pan over medium high heat.  Stir constantly until a copper brown color is achieved.  Add bell pepper, onions, and celery to the roux and continue to cook for 3-4 minutes.  Add garlic and tomatoes and cook for an additional 3 minutes.  Slowly add clam juice while stirring.  Add pepper sauce and Cajun Chaos seasoning.  Bring to boil, reduce heat and simmer for 10 minutes.  Add shrimp and continue to cook until shrimp are cooked.  Serve over rice.

Make Your Own Cajun Chaos-- The Recipe

When your jar is empty, make more!  This is the recipe for Cajun Chaos.  Many thanks to Joachim Splichal for his delicious start.  This is his recipe with added pepper. Cajun Chaos  Mix the following in a jar.
2	Tbs. salt		2-1/2	Tsp. paprika
2	Tbs. garlic powder		1	Tbs. black pepper
1	Tbs. onion powder		1	Tbs. cayenne pepper
1 1/8	Tbs. dried oregano tsp. white pepper		1	Tbs. dried thyme

Jumbalaya Pasta-- Cajun Chaos is Born

This recipe inspired Scott to make Cajun Chaos.  With this recipe, Joachim Splichal included a recipe for what he called "Creole Seasoning."  Scott made that up and was hooked.  Adding some heat, he renamed it "Cajun Chaos."  It works great in this original recipe for Jumbalaya Pasta by Chef Splichal.  This is the most requested recipe using Cajun Chaos.


This recipe takes time to make.  For a speedier version, buy an Alfredo sauce and add it after the shrimp.

Jumbalaya Pasta – Joachim Splichal

½	Cup sliced chicken breast		2-1/2	Tsp. Cajun Chaos
1	Tbs. olive oil		2	Oz chorizo sausage
½	Lbs medium shrimp		1/4	Cup chopped scallions
1	Tbs. minced garlic		1-1/2	Cups heavy cream
¼	Tsp. Worcestershire sauce		¼	Tsp. hot-pepper sauce
½	Tsp. salt		½	Cup Parmesan cheese
½	Lb fettuccine
On a plate, toss chicken strips in one tsp. Cajun Chaos to coat. In a large skillet, heat 1 tbs. oil and sauté chicken for one minute. Add sausage and sauté another minute. Add the shrimp (peeled and de-veined) and remaining 1-1/2 tsp. Cajun Chaos and sauté for another minute. Stir in the scallions, garlic and cream, and cook for another 2 minutes. Stir in the Worcestershire, hot-pepper sauce, salt and ¼ cup Parmesan. Simmer for 3 minutes. Cook fettuccine until al dente, drain, and add to sauce. Blend with sauce and cook over medium heat for one minute. Serve with more Parmesan cheese. Serves 4. This takes some time to prepare but it is worth every minute you spend on it.

Cajun Chaos Explained

Last Christmas we gave away little spice jars of Cajun Chaos as gifts to our friends and family members.  Cajun Chaos is a spicy pepper mixture that Scott adapted from one of his favorite Cajun seasonings.  We are grateful for this first mixture by Joachim Splichall.  Scott boosted the heat up a notch and Cajun Chaos was born. It was a big hit, so big that we have had repeated requests for more jars.  Why not give it away again this year?

Cajun Chaos works well with the original recipe for Jumbalaya Pasta by Mr. Splichall, which I will add on this blog.  It also flavors popcorn and many meals with that little extra 'pop' some dishes enjoy.  You can use it in place of Emeril's BAM! or Zataqrains' Crele Seasoning, or even Tony Chacheres Creole Seasoning. 

We taped a page of recipes to last year's gift jars.  This year, we reference this blog so that the list of recipes Cajun Chaos can flavor will not be limited to a single piece of paper.  The blog address is listed in the lower right corner of the label.  It is cajunchaosrecipes.blogspot.com. 

Enjoy!

Note:  Cajun Chaos is not for sale.  No profit is gained by the Johnson family for distributing it as gifts at Christmas time.