Quart Of Etouffee Recipe
Make Quart Of Etouffee 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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Protein
Vegetables
Liquids
Spices and Seasonings
Others
Method
Preparation
- 1
Prep the Ingredients
Chop the onion, green bell pepper, and celery into small dice. Mince the garlic cloves. Cut the andouille sausage into bite-sized pieces. Peel and devein the shrimp, if necessary.
Cooking
- 2
Make the Roux
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and whisk continuously until the mixture thickens and turns a dark brown color, about 20-30 minutes.
- 3
- 4
Add the Sausage and Spices
Add the sliced andouille sausage to the pot. Stir in the Cajun seasoning, bay leaves, salt, black pepper, and red pepper flakes. Cook for 2-3 minutes to allow the flavors to meld.
- 5
Add the Stock
Gradually pour in the chicken stock while stirring to avoid lumps. Bring the mixture to a simmer and let it cook for about 20 minutes, stirring occasionally.
- 6
Add the Shrimp
After 20 minutes, add the shrimp and Worcestershire sauce. Cook for an additional 5-7 minutes until the shrimp are pink and cooked through.
- 7
Finalize the Dish
Remove the bay leaves and stir in the chopped parsley. Adjust seasoning if necessary.
Serving
- 8
Serve
Serve the etouffee hot over cooked white rice, garnished with additional parsley if desired.