Lisa’s Étouffée
By Lisa Laufer
Ingredients
1 cup of protein/serving, chicken thighs, shrimp, crawfish, etc
1 cup brown butter (2 sticks)
6 tablespoons all-purpose flour
¾ cup green onion, minced
1 cup white onion, minced
½ cup green bell pepper, minced
½ cup celery, minced
½ tablespoon garlic, minced
1 cup canned petite diced tomatoes
2 cups shrimp* or chicken stock
1 teaspoon ground black pepper
1.5 teaspoons kosher salt
¼ teaspoon cayenne
1 teaspoon Worcestershire sauce
Crystal hot sauce to taste (optional)
Directions
Sauté your protein for 5-7 minutes depending on what you’ve chosen. Remove from the pan and make sauce.
Heat brown butter.
Add flour and stir until the color of bourbon. Add onions, bell pepper, celery, and garlic and cook until wilted. Add tomatoes, then stock. Stir in seasonings and mix well. Bring to a boil, reduce heat and simmer for about half an hour.
To finish
When ready to complete, return your cooked crawfish, shrimp or chicken and heat through.
Serve hot over steamed white rice.
*Lisa’s Shrimp Stock
for those adventurous and willing enough to make their own!
Ingredients
1 bag of saved shrimp heads (or 2 pounds raw fresh or frozen shrimp, preferably shell-on)
3 onions, minced
2 carrots, minced
1 bunch celery, minced
4 tablespoons vegetable oil
1 tablespoon red pepper flakes
3 teaspoons whole black peppercorns
2 bay leaves
2 lemons, cut in half
Directions
If using shrimp heads, roast in a 400 degree oven until shells are crispy brown, about 20 minutes.
In a heavy skillet, caramelize onions, carrots, celery in vegetable oil over medium high heat.
When well-browned, add to a stock pot with the spices and roasted shrimp heads (if using) and cover with water.
Bring all to a boil, reduce heat and simmer for 30-45 minutes.
If using fresh shrimp, add to pot after 30 minutes and simmer for 5-7 minutes until cooked through. Remove shrimp from pot and reserve to finish etouffee with.
If making stock with shrimp heads, strain the finished stock and cool to room temperature before refrigerating or freezing. Extra stock may be frozen for up to three months.
© 2022, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
Related Content
Dreaming Up a Restaurant
Chef Ouita Michel dreamed of a restaurant. Inspired by culinary icons like Julia Child and Madeleine Kamman, and the intersection of Old World traditions and Southern cuisine, she aimed to open a slow and one-of-a-kind place in a world of fast and casual eating. A restaurant that would celebrate history, agriculture, family, poetry and art and be an expression of Kentucky.
