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etouffee (shrimp, crawfish, crab, or chicken)

Sminuet avatar
Recipe by
Jennifer Ellis
@Sminuet
Pace, FL

This is a versatile recipe, that can be made for those who do not want to use seafood by using chicken instead.

►
yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For etouffee (shrimp, crawfish, crab, or chicken)

  • 6 Tbsp
    unsalted butter
  • 1
    yellow onion, finely diced
  • 1
    green bell pepper, finely diced
  • 3 stalk
    celery, finely diced
  • 3 clove
    garlic, minced
  • 1/2 c
    all-purpose flour
  • 4 c
    chicken stock/broth
  • 1 generous pinch
    black pepper
  • cayenne pepper, to taste
  • 1
    bay leaf
  • 1 lb
    seafood of choice or bite sized chicken pieces

How To Make etouffee (shrimp, crawfish, crab, or chicken)

  • 1
    Add the butter to a large saute pan or dutch oven over medium heat. (Do not let the butter burn!) Add the trinity (onion, bell pepper, and celery) to the melted butter and saute until clear and soft, about 6-8 minutes. Add the garlic and saute 1 minute longer.
  • 2
    Add the flour and stir constantly until it is a caramel color, creating a blonde roux. Add the liquid, about 2 cups at a time, stirring well after each "glug" of liquid, until all the broth is in the pot. Add the seasonings and bay leaf and reduce the heat to a simmer. Let cook about 6-8 minutes.
  • 3
    Stir occasionally so nothing sticks to the bottom. Add the meat of choice, cooking until the raw meat is completely cooked through (this may take longer if using chicken). Serve over long grain rice (see recipe for how to cook rice in my recipe listing).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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