Etouffee Recipe
Make Etouffee Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Protein Ingredients
Seasoning Ingredients
Serving Ingredients
Method
Preparation
- 1
Make the Roux
In a large heavy-bottomed pot, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly to avoid lumps. Cook the roux, stirring continuously, until it reaches a deep brown color (about 20-30 minutes).
- 2
Cooking
- 3
Add Protein
Stir in the sliced Andouille sausage and cook for 5 minutes until it begins to brown slightly.
- 4
Season the Mixture
Add the Cajun seasoning, bay leaves, salt, and black pepper. Stir to combine the seasonings evenly throughout the mixture.
- 5
Add Broth
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally.
- 6
Add Shrimp
After the mixture has simmered for 30 minutes, add the shrimp. Cook for an additional 5-7 minutes until the shrimp are pink and cooked through.
Serving
- 7
Serve with Rice
Remove the bay leaves from the pot. Serve the Etouffee over a bed of cooked white rice. Garnish with chopped green onions and parsley.
