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Etoufee Recipe

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This recipe for Etoufee, by , is from The Zesinger Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark Zesinger

Category:
Category:

Ingredients:  
Ingredients:  
Proteins
- 1/4 lb Hickory smoked bacon strips, cut into pieces about 1/2 inch wide
- 1/2 lb andouille sausage, coarsely diced
- 2 lbs or so of one or more:
raw seafood (shelled crawfish tails, shelled shrimp, scallops, grouper, etc.)
cooked chicken

Vegetables
- 1 to 1 1/2 large yellow sweet (videllia) onion, small dice
- 1 medium green bell pepper, small dice
- 1/2 medium red bell pepper, small dice
- 2 to 3 large stalks celery, small dice
- Approx 1/4 cup course minced flat leaf (italian) parsley, stems removed
- 1 Tbs more or less fine minced garlic
- 1 reg can tomato sauce
- 1 reg can petite diced tomatoes, undrained

Seasoning
- 1 tsp Old Bay
- 1 1/2 tsp Tony Chacheries seasoning (or season salt with ground red pepper to taste)
- 1 tsp salt
- 1/2 tsp ground pepper

Other
- 1 cup (approx) AP flour
- Vegetable Oil
- 2 to 3 quarts stock
- Chicken Stock
- Fish stock
- fish and chicken stock is preferable if making seafood etoufee
- 2 cups white medium or long grain rice, uncooked

Directions:
Directions:
1. Using the stock pot or Dutch Oven, fry bacon until crisp. Remove and reserve the bacon; leave bacon fat in the pot.

2. Brown and reserve sausage

3. Make a basic etoufee sauce:

- A brown roux is the basis of an etoufee sauce. When making the roux, you will get tired of stirring. Do not stop stirring, and for goodness sake do not leave the roux. Do not get the hot roux on you; it will stick like napalm and burn to the point that a visit to an emergency room might be necessary. A roux in preparation will burn easily; thus the need for constant stirring. if you overcook or burn the roux, there is no remedy; you must begin again.

- Stir Flour into the rendered bacon fat and then add vegetable oil or more flour until a paste the consistency of thick mud is achieved. The flour will absorb most of the fat. The roux will have a slight sheen when sufficient fat has been added. Brown the roux over medium-high to high heat, stirring constantly. When the roux has achieved a light brown color (somewhat lighter than peanut butter), remove from heat.

- Stir in all the vegetables except the tomato sauce and diced tomato. Return the roux to the heat and stirring constantly continue browning until the darkens to a peanut butter color. A roux for etoufee is not nearly as dark as a roux for gumbo.
- Continuing to heat the roux, stir in all the reserved bacon, cans of tomato sauce, tomatoes, and sausage. Slowly add stock while continually stirring until the correct etoufee consistency is achieved. Season to taste with the listed seasonings, reduce the heat to simmer and cook for awhile (30-60 minutes) stirring occasionally.
- You now have a basic etoufee sauce, which may be held in the refrigerator up to a week, (stored in a sealed container)

If a seafood etoufee:
- Be careful with the seafood; overcooking is a sin. Not a mortal sin, but a small to medium sin.
- About 30 mins prior to serving, heat the roux to a simmer. Saute the seafood in butter seasoned with Tony Chacheries, until it is not quite done. Stir the sauteing liquid into the roux.
- If leftovers are planned, separately reserve the etoufee sauce and sauteed seafood that will be used for the future meal. The seafood may be stored refrigerated for up to three days (in a sealed container) Cook the leftovers per the directions immediately following.
- Bring the etoufee sauce to a simmer, then combine the seafood and etoufee sauce that is to be used for the immediate meal. Cook for about 15 mins.
- Adjust seasoning and serve.

If a chicken etoufee:
- Add the chicken to the etoufee sauce about 30 mins prior to serving. If not using seafood, there is really no need to store the sauce and chicken separately.

 

 

 

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