How to Cook étouffée

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How to Cook étouffée Recipe
38 Steps
Ingredients
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1
Chop 2 carrots, 1 poblano pepper, 1 medium yellow onion, 2 celery stalks, 1/2 red pepper and 1/2 green pepper.

Chop 2 carrots, 1 poblano pepper, 1 medium yellow onion, 2 celery stalks, 1/2 red pepper and 1/2 green pepper.

2
Savoys andouille is best. I could only find this

Savoys andouille is best. I could only find this

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3
Season six boneless thighs w Cajun spice and brown on both sides cook to medium.

Season six boneless thighs w Cajun spice and brown on both sides cook to medium.

4
2/3 cup of flour

2/3 cup of flour

5
1/2 cup oil 2 tbs unsalted butter 2/3 cup of flour. Time to make a roux.

1/2 cup oil 2 tbs unsalted butter 2/3 cup of flour. Time to make a roux.

6
Cut up sausage use 3/4 lb.

Cut up sausage use 3/4 lb.

7
Remove from heat

Remove from heat

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Deglaze pan with a little stock

Deglaze pan with a little stock

11
Sweat down your veggies on medium heat

Sweat down your veggies on medium heat

12
Let chicken rest while veggies and sausage cook

Let chicken rest while veggies and sausage cook

13
Add andouille sauté 8 minutes

Add andouille sauté 8 minutes

14
Rough chop garlic add last 4 minutes of the saute

Rough chop garlic add last 4 minutes of the saute

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Deglaze pan with 8 oz  clam juice

Deglaze pan with 8 oz clam juice

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Get your shrimp ready. I take the tails off....

Get your shrimp ready. I take the tails off....

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1/2 cup to deglaze drink the rest:)

1/2 cup to deglaze drink the rest:)

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I know we have deglazed a couple of times. It really adds depth

I know we have deglazed a couple of times. It really adds depth

20
Time to make the roux

Time to make the roux

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Add oil and butter

Add oil and butter

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Veggies sausage and chicken resting while we make the roux

Veggies sausage and chicken resting while we make the roux

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Add the flour

Add the flour

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Add a little paprika to the roux while it darkens up

Add a little paprika to the roux while it darkens up

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Almost there. Looking for peanut butter color

Almost there. Looking for peanut butter color

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Perfect. Add back your veggies chicken and sausage.

Perfect. Add back your veggies chicken and sausage.

28
Add 2 cups of chicken stock. Mix well

Add 2 cups of chicken stock. Mix well

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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.

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.

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Add a can of diced tomatoes 14.5 oz

Add a can of diced tomatoes 14.5 oz

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2 tbs Cajun spice

2 tbs Cajun spice

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Slow simmer for about and hour. Keep stirring and scraping the bottom of the pan. Ad more stock as needed. Keep the pan full

Slow simmer for about and hour. Keep stirring and scraping the bottom of the pan. Ad more stock as needed. Keep the pan full

34
Add the shrimp about 10 min before you are ready to eat. Shrimp will get very tough if they are over cooked

Add the shrimp about 10 min before you are ready to eat. Shrimp will get very tough if they are over cooked

35
Take your fresh cooked rice and press into a small solo cup.

Take your fresh cooked rice and press into a small solo cup.

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Pour the étouffée over rice and enjoy!

Pour the étouffée over rice and enjoy!

37
It should look like this if it was good

It should look like this if it was good

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