Etouffe

Ingredients

• 4 tbsbutter
• 2 tbsoil
• 2cupz onion
• 1 cupgreen pepper
• 3 ribscelery
• 4.5 cupswater
• 2 tbsCreoles non
• 1 Tsalt
• 2 tbschicken base
• 1/2 cupflour
• 1 1/2 tbsminced garlic

Nutrition / serving

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Method

1. 1

   Heat the butter and oil together in a heavy-bottomed pot or Dutch oven over medium heat until the butter is melted.

2. 2

   Whisk in the flour and cook, stirring constantly, for 8-10 minutes until you have a brown roux the color of peanut butter or milk chocolate. Do not let it scorch.

   ⏱Start 8:00
3. 3

   Add the onion, green pepper, celery, and garlic to the roux and cook, stirring often, for 5-7 minutes until the vegetables soften and the raw flour smell cooks off.

   ⏱Start 5:00
4. 4

   Whisk in the water a little at a time to smooth out the roux and prevent lumps, then stir in the chicken base, Creole seasoning, and salt.

5. 5

   Bring to a gentle simmer and cook, stirring frequently, for 15-20 minutes, until the etouffee thickens enough to coat the back of a spoon.

   ⏱Start 15:00
6. 6

   Taste and adjust seasoning, adding more salt or Creole seasoning as needed.

7. 7

   Fold in cooked shrimp or crawfish tail meat and simmer just until heated through, 3-5 minutes.

   ⏱Start 3:00
8. 8

   Serve hot, ladled over steamed white rice.