Etouffee Bowl Recipe

In a large bowl, combine the shrimp, crab meat, and crawfish tails. Set aside.

Make the Roux

In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux. Cook, stirring constantly, until the roux is a dark brown color, about 20-30 minutes.

Add Vegetables

Once the roux is ready, add the diced onion, green bell pepper, and celery to the pot. Cook for about 5 minutes until soft.

Add Garlic and Seasoning

Stir in the minced garlic and Cajun seasoning. Cook for an additional 2 minutes.

Add Broth and Seafood

Slowly add the chicken broth, stirring to combine. Add bay leaves, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes. Add in the seafood mixture and cook for another 5 minutes.

In a medium saucepan, combine the jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Fluff with a fork.

Mix Dry Ingredients

In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt.

Combine Wet Ingredients

In a separate bowl, mix the chopped onion, milk, and beaten egg.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined.

Fry Hushpuppies

Heat vegetable oil in a deep skillet or pot over medium-high heat. Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 3-4 minutes. Drain on paper towels.