4 Etouffee Recipe
Recipe information
Make 4 Etouffee in just 1h . Your choice of plump shrimp or juicy crawfish tails served in a perfect dark roux accompanied by dirty rice.
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Ingredients
For the Etouffee
For the Etouffee
1. Make the Roux
In a large pot, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns a dark brown color, about 15-20 minutes.
2. Add the Vegetables
Add the diced onion, green bell pepper, and celery (the 'holy trinity') to the roux. Cook for about 5 minutes until they are softened.
3. Season the Mixture
Stir in the garlic, cayenne pepper, paprika, thyme, and bay leaves. Cook for an additional 2 minutes.
4. Add Stock and Protein
Slowly add the chicken or seafood stock, stirring to combine. Bring to a simmer. Add the shrimp or crawfish tails and cook for 10 minutes until the seafood is cooked through.
5. Season to Taste
Adjust the seasoning with salt and black pepper to taste. Remove bay leaves before serving.
6. Serve
Serve the etouffee over dirty rice and garnish with chopped green onions.
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