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Easy Étouffée

Prep: 20 min Cook: 20 min

1 red bell pepper
1 red onion
1 bundle of green onoins
1 stick of butter (1/2 cup)
1/2 cup dry white wine
1/2 cup olive oil
3/4 cup all purpose flour
1 tbsp CC Garlic Salt
2 tbsp CC Cajun
2 cups liquid (chicken or seafood stock, I use chicken)
2 cup cooked white rice
1 lb shrimp or crawfish

1. Chop pepper, onions and place in large skillet with salt, butter and wine. Cook over medium heat until very soft. Add shrimp or crawfish and stir until done, then remove from heat.

2. In a separate large skillet, warm oil over medium heat until oil bubbles slightly with adding sprinkle of flour. Then add flour and Cajun spice stirring mixture until combined. Add liquid slowly while stirring to combine until desired consistency obtained. I like my Roux like a thick gravy but others like it thinner.

3. Add the veggie/shrimp to the Roux and stir together. The liquid from the veggies will thin the Roux a bit more.

4. Serve over rice (I like basmati) and enjoy!! Great sides are salad and garlic bread.

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