Etouffee the Chilau Way

Etouffee the Chilau way from Michael Anderson on Vimeo.

Etouffee - pronounced (uh-too-fay) French for "smothered," etouffee is a dish of seafood or meat simmered in roux sauce. 

A style of Creole cuisine mainly produced in the U.S. state of Louisiana, Etouffee is a dish that is often served with rice or pasta. Basically, if you’ve never tasted it before, it’s a dish full of vegetables, shrimp, and shellfish smothered in a Cajun-style sauce made from roux and tomatoes. The dish is seasoned with onions, celery, bell pepper, green onion, garlic and herbs. There are many ways to make Etouffee but one of the simplest yet delicious version is this Chilau way.

- 2 Cups Chilau Flavor Base (Original, Citrus or Gumbo)*use 1 cup for less kick*

- 2 Cups Heavy Cream 

- 2 Cups Chicken broth

- 1 Cup flour 

- 1 Cup butter 

- 1/2 Cup Green Bell Pepper chopped

- 1/2 Red Bell Pepper Chopped

- 1/2 white onion chopped 

- 1 TBSP Lemon Juice 

- Salt to taste 

- Chilau Garlic Pepper to taste 

- 1 lb Crab Meat

- 1 lb Shrimp 

- 1 lb Crawfish tail meat 

Pot

• 8 quart dutch oven (Need one? Click here)

1: In heavy bottom pot (8 qrt) melt butter over medium high heat

2: Add flour and stir continuously until the roux starts to bubble

3: Add peppers and onion and cook until translucent 

4: Add Chicken stock and stir followed by cream, Chilau  and lemon juice

5: Simmer 10 minutes, then taste and add salt  or Garlic pepper to your preference

6: Add Shrimp, Crab Meat and Crawfish meat, simmer for 10 minutes 

Serve over rice or pasta and enjoy! 😄