Chop 2 carrots, 1 poblano pepper, 1 medium yellow onion, 2 celery stalks, 1/2 red pepper and 1/2 green pepper.
Savoys andouille is best. I could only find this
Season six boneless thighs w Cajun spice and brown on both sides cook to medium.
2/3 cup of flour
1/2 cup oil 2 tbs unsalted butter 2/3 cup of flour. Time to make a roux.
Cut up sausage use 3/4 lb.
Remove from heat
Deglaze pan with a little stock
Sweat down your veggies on medium heat
Let chicken rest while veggies and sausage cook
Add andouille sauté 8 minutes
Rough chop garlic add last 4 minutes of the saute
Deglaze pan with 8 oz clam juice
Get your shrimp ready. I take the tails off....
1/2 cup to deglaze drink the rest:)
I know we have deglazed a couple of times. It really adds depth
Time to make the roux
Add oil and butter
Veggies sausage and chicken resting while we make the roux
Add the flour
Add a little paprika to the roux while it darkens up
Almost there. Looking for peanut butter color
Perfect. Add back your veggies chicken and sausage.
Add 2 cups of chicken stock. Mix well
After 20 minutes add a jar of sofrito. I have never seen a recipe for étouffée that called for this but I wanted to add more flavor.
Add a can of diced tomatoes 14.5 oz
2 tbs Cajun spice
Slow simmer for about and hour. Keep stirring and scraping the bottom of the pan. Ad more stock as needed. Keep the pan full
Add the shrimp about 10 min before you are ready to eat. Shrimp will get very tough if they are over cooked
Take your fresh cooked rice and press into a small solo cup.
Pour the étouffée over rice and enjoy!
It should look like this if it was good