• 1 stick salted butter
  • 1 cup yellow onions, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup red or yellow bell pepper, chopped
  • 2 bay leaves
  • 1/2 cup chopped tomatoes (seeds squeezed out)
  • 3 cloves garlic, minced
  • 1 cup King Arthur unbleached flour
  • 2 lbs craw fish tail meat or shrimp
  • 2 tablespoons tomato paste ( I like to use the paste in a tube)
  • 1 cup dry sherry
  • 1 cup green onions, chopped
  • 1/2 cup fresh parsley, chopped
  • 8 cups seafood stock
  • 2 teaspoons Slap Ya Mama or to taste or salt and pepper and cayenne

No time to visit the Big Easy, but in the mood to celebrate Mardi Gras? It’s Fat Tuesday and we’re talking about Etoufee, one of Louisiana’s classic Cajun Creole dishes! This comforting meal can be found in almost every restaurant in Louisiana. Etoufee simply means to smooth, braise or smother. Classically, craw fish tail meat is used, but you can substitute this for shrimp and sometimes you might even want to add a little Andouille sausage and chicken. This recipe can be adapted to whatever mood you’re in!

 

In a Dutch oven over medium high heat melt your stick of butter. Add your “trinity” (the onions, green and red bell peppers). Cook one minute and add the bay leaves, tomatoes and garlic. Stirring until all of the vegetables are pretty much tender. Add your flour. You are basically making a “roux” without the color. This means that you will stir constantly over med/hi heat until the ingredients simply seize up a bit. This will only take a minute. We are not looking for a peanut butter color like in other Cajun dishes. We are simply coking the taste of the flour out of your dish.

At this point, add your craw fish meat (or your shrimp) and tomato paste; stir constantly for about 5 minutes.

Add your stock, one cup at a time, and allow each addition to thicken a bit. Bring to a boil, reduce and continue stirring for about thirty minutes adding more stock if necessary. You may not need all of the stock, but you will definitely need between 6 to 8 cups. You are looking for a potato soup consistency. Once thickened to your liking, add sherry, parsley and scallions. Add more Slap Ya Mama or salt, with black pepper and cayenne. Because it is traditionally served this with a side of Tabasco sauce, be careful not to over season with your pepper. Allowing your guests to add the Tabasco sauce means that everyone will attain the heat they like. Enjoy the celebration!