Side Of Etouffee & Rice Recipe
Make Side Of Etouffee & Rice Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Etouffee
Rice
Method
Etouffee
- 1
Make the Roux
In a large skillet, melt the unsalted butter over medium heat. Once melted, slowly whisk in the all-purpose flour to create a roux. Stir continuously for about 15-20 minutes until the mixture turns a deep golden brown.
- 2
- 3
Incorporate Broth and Seasonings
Pour in the chicken or vegetable broth and canned diced tomatoes. Stir in the Cajun seasoning, salt, and black pepper. Bring the mixture to a simmer.
- 4
Add Optional Protein
If using, add the cooked shrimp or crawfish to the etouffee. Allow it to simmer for another 10-15 minutes until heated through and the flavors meld together.
- 5
Garnish and Serve
Remove from heat. Serve the etouffee hot, garnished with chopped green onions and parsley.
Rice
- 6
Rinse Rice
Rinse the long grain rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
- 7
Cook Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
- 8
Fluff the Rice
Once cooked, remove from heat and let it sit covered for 5 minutes. Then fluff the rice with a fork before serving.