Étouffée (pronounced ay-TOO-fey) is a Cajun/Creole stew made with vegetables and seafood that’s served over rice. It’s a delicious and hearty dish that’s perfect for warming up a cold fall or winter day. RFT’s Ski & Dive Editor, Yvette Cardozo, brought us this fabulous recipe for this spicy Cajun stew from the cooks at Forest Restaurant in Franklin, Louisiana.
Be sure to check out Yvette’s story on Louisiana’s natural wonders, “Lake Charles, LA: Birds and So Much More” and her story “SW Louisiana’s Cajun food.”
Recipe courtesy of Al Kuhlman, Forest Restaurant, Franklin, LA
Makes 4 Servings
Butter Roux (butter/flour mix)
1 stick of butter (4 oz) NOT margarine
4-5 oz white flour
Melt butter, stir in flour until dissolved
lbs (35-40 count) peeled, washed, deveined shrimp
4 oz cooking oil
1 Tbs chicken bouillon
16 oz hot water
1 oz of favorite seasoning blend (salt, pepper, other spices)
1 lb finely diced white onions
12 oz diced bell peppers
12 oz diced celery (optional)
sprig parsley (optional)
Saute the vegetables in 4 oz cooking oil until limp.
In heavy sauce pan, put sauteed vegetables and shrimp and cook 10-12 minutes.
Add 16 oz hot water, tablespoon of chicken bouillon and seasoning blend.
Cook another 10 minutes.
Add butter roux to thicken, a little at a time until sauce reaches desired thickness (not pasty thick but not runny).
Serve over hot steamed white or brown rice with diced parsley (optional) for garnish.