Étouffée 3 Way Recipe
Chicken, Shrimp, and Crawfish in our Étouffée, featuring a dark, highly-seasoned roux-based sauce with: simmered peppers, onions, and celery – known as the Cajun trinity. Served over rice, Étouffée is hot and spicy!
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Make the Roux
In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour and continue to stir constantly until the mixture turns a deep brown color, about 15-20 minutes.
- 2
- 3
Cook the Chicken
Add the diced chicken to the pot and stir well. Cook until the chicken is no longer pink, about 5-7 minutes.
- 4
Add Broth and Seasonings
Pour in the chicken broth and add the garlic, Cajun seasoning, salt, black pepper, and cayenne pepper. Bring to a simmer and cook for 20-30 minutes, stirring occasionally.
- 5
Incorporate Shrimp and Crawfish
Add the shrimp and crawfish to the pot and cook for an additional 5-7 minutes until the shrimp are cooked through.
- 6
Serve
Serve the étouffée over cooked white rice and garnish with sliced green onions.
