How to cook étouffée

Chop 2 carrots, 1 poblano pepper, 1 medium yellow onion, 2 celery stalks, 1/2 red pepper and 1/2 green pepper.

Savoys andouille is best. I could only find this

Season six boneless thighs w Cajun spice and brown on both sides cook to medium.

2/3 cup of flour

1/2 cup oil 2 tbs unsalted butter 2/3 cup of flour. Time to make a roux.

Cut up sausage use 3/4 lb.

Remove from heat

Deglaze pan with a little stock

Let chicken rest while veggies and sausage cook

Add andouille sauté 8 minutes

Rough chop garlic add last 4 minutes of the saute

Deglaze pan with 8 oz clam juice

Get your shrimp ready. I take the tails off....

1/2 cup to deglaze drink the rest:)

I know we have deglazed a couple of times. It really adds depth

Time to make the roux

Add oil and butter

Veggies sausage and chicken resting while we make the roux

Add the flour

Add a little paprika to the roux while it darkens up

Almost there. Looking for peanut butter color

Perfect. Add back your veggies chicken and sausage.

Add 2 cups of chicken stock. Mix well

After 20 minutes add a jar of sofrito. I have never seen a recipe for étouffée that called for this but I wanted to add more flavor.

Add a can of diced tomatoes 14.5 oz

2 tbs Cajun spice

Slow simmer for about and hour. Keep stirring and scraping the bottom of the pan. Ad more stock as needed. Keep the pan full

Add the shrimp about 10 min before you are ready to eat. Shrimp will get very tough if they are over cooked

Take your fresh cooked rice and press into a small solo cup.

Pour the étouffée over rice and enjoy!

It should look like this if it was good