Jul 14 2026
Restaurants›Bon Ton›Seafood Etouffee Recipe

Seafood Etouffee Recipe

Inspired by Bon Ton
Time1h
Serves4

Smothered Bowl in Spicy Cajun Gravy, choice of: Shrimp, Catfish, Chicken, or Oyster

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Ingredients

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Seafood

Vegetables

Liquids and Seasonings

Garnish

Serving

Method

Preparation

  1. 1

    Cook the Rice

    In a medium pot, bring 4 cups of water to a boil. Add 2 cups of white rice, cover, and reduce heat to low. Cook for about 18 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.

Making the Roux

  1. 2

    Prepare the Roux

    In a large heavy pot, heat 1 cup of vegetable oil over medium heat. Gradually whisk in 1 cup of all-purpose flour. Stir continuously for about 20-30 minutes, until the roux turns a deep brown color, similar to chocolate.

Cooking the Etouffee

  1. 3

    Add Vegetables

    Once the roux is ready, add 1 cup each of chopped onion, green bell pepper, and celery to the pot. Stir well and cook for another 5 minutes until the vegetables are soft.

  2. 4

    Add Garlic and Seasonings

    Add 4 minced garlic cloves, 2 tablespoons of Cajun seasoning, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir to combine and cook for an additional 2 minutes.

  3. 5

    Add Broth and Seafood

    Pour in 2 cups of chicken broth and bring to a simmer. Then, add your choice of seafood (1 pound of shrimp, catfish, or oysters). Cook for about 10-15 minutes until the seafood is cooked through.

  4. 6

    Finish with Hot Sauce

    Stir in 1 tablespoon of Louisiana hot sauce. Adjust seasoning to taste if necessary.

Serving

  1. 7

    Serve the Etouffee

    Spoon the seafood etouffee over the cooked white rice. Garnish with chopped green onions and parsley before serving.

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