Etouffee

Etouffee Image 1

This recipe is an adaptation from what I term “A Nail Salon Read.” One of my guilty pleasures is pouring through cooking magazines on my trips to the nail salon. I feel too guilty about pulling pages out, so I often jot down the key ingredients, do a little internet research and try to come up with my own version of a recipe that strikes my fancy. Etouffee is a spicy seafood stew found in Creole and Cajun cooking. It’s typically served over rice and can be a little or a lot spicy depending on how you like it. I love that everything but the rice is cooked in one pot.

What you need: measuring spoons/cups, large heavy bottomed sauce pan, chef’s knife, cutting board, whisk, can opener

Serves: 6

  • 3 tbs olive oil
  • 3 tbs plain flour
  • 2 tsp garlic puree
  • 1 large onion finely chopped
  • 1/2 yellow pepper – chopped
  • 1/2 orange pepper – chopped
  • 1 cup carrots – chopped
  • 2 cups mushrooms – chopped
  • 1/2 lb of medium raw shrimp (cleaned – no shells or tails)
  • 4 chicken breasts
  • 3 andouille sausage links chopped
  • 1 six oz can tomato paste
  • 1 tsp red chili flakes
  • 2 cups chicken broth
  • 3 tsp Tabasco sauce
  • salt & pepper to taste

Heat the olive oil in a large heavy bottom saucepan over high heat. Add the flour and cook, stirring constantly (I like to use a whisk) for about 5 minutes or until you start to see the flour turn a light brown color. Turn the heat down to medium and add the onions, garlic puree and red pepper flakes. Cook until onions are soft and translucent. Add in the sausage, peppers, carrots and mushrooms and cook until the vegetables soften. Add the chicken broth, Tabasco and tomato paste. Stir to combine. Add in the shrimp and chicken breast and simmer for about 30 minutes (or until the chicken and shrimp are cooked through).

To Serve: Spoon over white rice and top with a little extra Tabasco if you dare!

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