March 25, 2014 at 12:16 pm Leave a comment


Wikipedia defines étouffée as a dish found in both Cajun and Creole cuisine typically served with shellfish over rice, from French meaning ‘to smother or suffocate’.

16 ounces protein (thinly sliced chicken, shrimp, craw fish)
4 ounces pork (plain ground, sausage)
1/4 cup fat (butter, oil, bacon drippings)
1/4 cup flour
1 onion, diced
2 ribs celery, diced
1 bell pepper, diced
1 plum tomato, diced
1  1/2 cup stock
2 cloves garlic, minced
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne, more or less if you want
1 teaspoon dried oregano
salt and pepper

In a heavy-bottom pot melt and heat the fat
add pork and cook through, remove from pot, and set aside
whisk in flour, breaking down any lumps that form
cook for approximately 5 minutes, forming a blonde roux

Add onions and garlic, stir
add celery, tomato, and bell pepper, stir and heat through

Stir in seasonings to combine well
add stock and cook until it begins to thicken

Add protein and stir to combine
cover, reduce heat, and simmer for 15 minutes

Season to taste

Serve with rice


Entry filed under: Cajun & Creole, For One or Two, Low Carb, Main Course, Popular Ethnic Dishes. Tags: .

Pork Katsu – A small batch Bento: Day 5

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