Name: Soul Haus Kitchens Side Etouffe W/ Rice Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Creole
Ingredients: 2 tbs unsalted butter; 1 tbs neutral oil (vegetable or canola); 0.25 cups all-purpose flour; 1 cups yellow onion, diced; 0.5 cups celery, diced; 0.5 cups green bell pepper, diced; 3 cloves garlic, minced; 6 oz andouille sausage, sliced 1/4-inch; 12 oz raw shrimp, peeled and deveined; 3 cups chicken stock; 1 tbs tomato paste; 1 tbs Worcestershire sauce; 0.5 tsp smoked paprika; 0.25 tsp cayenne pepper; 1 tsp dried thyme; 1 count bay leaf; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp filé powder (optional); 2 tbs fresh parsley, chopped; 2 stalks green onions, thinly sliced; 1 cups long-grain white rice; 2 cups water; 0.5 tsp salt; 1 tbs unsalted butter

Method

Etouffée

1
Prep
Dice the onion, celery, and green bell pepper (the 'holy trinity'). Mince the garlic, slice the andouille, and pat the shrimp dry. Measure spices and stock so everything is at hand.
2
Make a blond-to-medium roux
In a heavy 10–12 inch skillet or saucepan over medium heat, melt 2 tbs butter with 1 tbs oil. Add 1/4 cup flour and stir constantly with a wooden spoon or heatproof spatula to form a smooth paste. Cook the roux, stirring continuously, until it reaches a peanut-butter to light-brown color (about 6–10 minutes) — watch carefully so it doesn't burn. The roux should smell nutty and slightly toasted.
3
Cook the vegetables and sausage
Immediately add the diced onion, celery, and bell pepper to the roux and stir to coat. Sauté 4–5 minutes, until softened. Add the minced garlic and sliced andouille and cook 2–3 minutes until the sausage releases some fat and the garlic is fragrant.
4
Build the sauce
Stir in 1 tbs tomato paste and cook 1 minute. Slowly pour in 3 cups chicken stock while stirring to deglaze and loosen any browned bits from the pan. Add 1 tbs Worcestershire sauce, 1 tsp dried thyme, 1 bay leaf, 1/2 tsp smoked paprika, 1/4 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper. Bring the mixture to a gentle simmer, scraping the bottom of the pan. Reduce heat to low and simmer uncovered 8–10 minutes to meld flavors and slightly thicken the sauce. Taste and adjust salt/pepper as needed.
5
Finish with shrimp and aromatics
Add the shrimp to the simmering sauce and cook 3–4 minutes, stirring occasionally, until the shrimp turn pink and are just cooked through. Remove and discard the bay leaf. If using filé powder, sprinkle 1/2 tsp into the pot off heat and stir to thicken slightly (filé thickens when not boiled). Stir in chopped parsley and most of the sliced green onions, reserving a little for garnish. Keep the etouffée warm on the lowest heat while rice finishes.
6
Adjust & hold
If the sauce is too thick, thin with up to 1/4 cup additional stock or water. If too thin, simmer another 2–4 minutes to reduce. Final seasoning: taste for salt, pepper, and heat; add a pinching more cayenne if desired. Keep warm until serving.

Rice

7
Rinse & measure
Rinse 1 cup long-grain white rice under cold water until the rinse runs mostly clear to remove excess starch. Drain well.
8
Cook rice
In a small saucepan, bring 2 cups water, 1/2 tsp salt, and 1 tbs butter to a rolling boil. Add the rinsed rice, stir once, reduce heat to low, cover tightly and simmer undisturbed for 15 minutes (do not lift the lid).
9
Rest & fluff
After 15 minutes, remove the pot from heat and let it sit, covered, for 8–10 minutes to steam. Remove the lid, fluff the rice gently with a fork, and keep covered until ready to plate.

Side Etouffe W/ Rice Recipe

Ingredients

Etouffée

Rice

Method

Etouffée

Prep

Make a blond-to-medium roux

Cook the vegetables and sausage

Build the sauce

Finish with shrimp and aromatics

Adjust & hold

Rice

Rinse & measure

Cook rice

Rest & fluff

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