1 Stick Butter
1/2 Cup Flour
3/4 Cup Chopped Onions
3/4 Cup Chopped Celery
3/4 Cup Chopped Bell Peppers
3-5 Cloves of minced Garlic
1 ½ Tbsp Cajun Essence (recipe below)
1 ½ tsp of Tony Chachere’s Cajun seasoning-skip this if you don’t want it spicy
½ – 1 cup white wine that you like.
3 Cups Shrimp Stock (recipe below) or Chicken Stock or any other you want to make.
1/4 Cup Chopped Green Onion Tops
1/4 Cup Chopped Parsley
12 oz Cooked Crawfish (usually from a bag) or Raw shrimp peeled, de-veined and cut in half.
**Substitute chicken, rabbit (aka “hoppy chicken”) or anything else you might think would be good.
**Optional – 12-15 oz can diced tomatoes or freshly chopped tomatoes.
**Optional - 1 Tbsp Tomato Paste
Tomatoes are optional because Creole cooking uses tomatoes and Cajun cooking does not.
To make the Roux-
In small non stick pan melt 1 stick of butter and add the ½ cup of flour.
Stir continuously (not kidding) for up to 45 minutes over medium heat until it has thickened and turned a reddish brown. It takes me 15 minutes on my stove. Set this aside.
In cast Iron skillet pre-heated over medium heat-Add your “trinity” (chopped onions, celery, bell peppers). I don’t add oil because the liquid content of the veggies will come out.
Allow to cook until vegetables begin to soften (approx 15 minutes).
Add garlic and white wine if using at this point.
Add about ½ of the stock, stir in the roux and then the remaining stock if needed. I always need it. Hopefully you remembered to make your stock in advance!!!
Add 1 ½ Tbsp of cajun essence and the Tony Chachere’s if using-I do.
Add tomato and paste if using at this point-liquid from tomatoes will replace some of stock.
Add shrimp or other meat at this time-if you have crawfish add some water (or stock) to the bag to help loosen the fat and pour that into your skillet as well-which is why you may not have used all the stock.
Simmer for about 10-15 minutes.
Depending on the meat you use this time may differ. Meat that is already cooked may need less simmer. Raw shrimp you may not need to cook as long etc.
Serve over hot rice. Use par boiled rice-you will be glad you did. I like to put the rice in the middle of a plate or wide bowl and ladle the etouffee all around it and garnish with some fresh-chopped parsley, green onion tops and a little Tabasco for color and the flavor.
3 Tbsp Paprika
2 Tbsp Salt
2 Tbsp Garlic Powder
1 Tbsp Black Pepper
1 Tbsp Onion Powder
1 Tbsp Cayenne Pepper
1 Tbsp Dried Oregano
1 Tbsp Dried Thyme
combine all of this together in a jar and use only the amount as indicated in the above recipe!!!
Using whatever veggies you want
Add celery tops, onion tops and garlic ends to the shrimp heads, shells and tails with about 4-5 cups of water. After boiling simmer for about 1 hour. A little Tony Chachere’s sprinkled in this works too. If not flavorful enough to suit you add some chicken stock or bouillon to it. Strain though wire mesh into a bowl. If you make this in advance and freeze it you may save a little time making dinner.