Etouffée Recipe
The word “etouffée” means “smothered” in French, which perfectly describes the cooking method. The dish originated in Louisiana, a melting pot of French, African, and Spanish culinary influences.
Equipment
- Large skillet or heavy-bottomed pot
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Rice cooker or saucepan for rice
Ingredients
For the Etouffée:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken or seafood stock
- 1 can (14.5 oz) diced tomatoes (optional, for Creole style)
- 1 pound shrimp, crawfish tails, or chicken (peeled and deveined if using seafood)
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for spice level)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 tablespoon Worcestershire sauce
- 1/4 cup green onions, sliced (for garnish)
- 2 cups cooked white rice (for serving)
Instructions
- Prepare the Roux:Melt the butter in a large skillet over medium heat. Gradually whisk in the flour, stirring continuously to create a roux. Cook the mixture until it turns a golden brown color, about 10-15 minutes. Be patient, as the roux is the foundation of the dish’s flavor.
- Cook the Vegetables:Add the onion, bell pepper, and celery to the roux. Cook until the vegetables are softened, about 5 minutes. Stir in the garlic and cook for an additional 1 minute.
- Build the Sauce:Slowly pour in the chicken or seafood stock, whisking to prevent lumps. If making Creole-style etouffée, add the diced tomatoes at this stage. Bring the mixture to a simmer.
- Add Seasoning and Protein:Stir in the Cajun seasoning, smoked paprika, cayenne pepper, Worcestershire sauce, and salt and pepper to taste. Add the shrimp, crawfish, or chicken, and simmer for 15-20 minutes, or until the protein is cooked through and the sauce thickens.
- Finish and Serve:Stir in fresh parsley and adjust seasoning as needed. Serve the etouffée over a bed of hot cooked rice. Garnish with green onions and additional parsley.