Seafood Étouffée Recipe

Cooking Directions

1. 1

   Make the Roux

   In a large pot over medium heat, melt the butter. Once melted, gradually whisk in the flour. Cook, stirring constantly, for about 15-20 minutes until the mixture turns a deep brown color, being careful not to burn it.

2. 2

   Sauté the Vegetables

   Add the diced onion, green bell pepper, and celery (the 'holy trinity' of Cajun cooking) to the roux. Sauté for about 5-7 minutes until the vegetables are tender. Add the minced garlic and cook for an additional minute.

3. 3

   Add the Seafood

   Stir in the seafood mix and cook for another 3-4 minutes until it's slightly opaque.

4. 4

   Combine with Broth

   Gradually pour in the chicken broth, stirring continuously to avoid lumps. Add the Cajun seasoning, salt, and black pepper. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes, stirring occasionally.

5. 5

   Serve

   Serve the étouffée over cooked rice and garnish with sliced green onions.