Seafood Etoufee with Rice

Seafood Etouffee

Seafood Etouffee

Yield: 6 servings

  • 6 oz. Butter
  • 6 oz. Flour
  • 1 ea. Onion, small dice
  • 2 stalks Celery, small dice
  • 1/2 ea. Green Pepper, small dice
  • 1/2 ea. Red Pepper, small dice
  • 1 ea. Jalapeno, minced
  • 2 T Garlic, minced
  • 1/4 tsp. Cayenne Pepper
  • 1 sprig Fresh Thyme
  • 1 T Black Pepper
  • 2 tsp. Salt
  • 2 ea. Bay Leaves
  • 1 qt. Clam or Chicken Broth
  • 1 lb. Shrimp, peeled and deveined
  • 1 lb. Scallops
  • 1 lb. Oysters, shucked with juice (optional)
  • 4 ea. Scallion, sliced on bias
  • 3 cups Rice, cooked
  1. Melt butter in a heavy saucepot. Add flour and stir until color turns dark brown. This process will create a roux.
  2. Add all of the vegetables and spices to roux, cook over medium heat for about five minutes.
  3. Wisk in broth and bring to a boil. Reduce heat to a simmer and cook for about 30 minutes.
  4. Add the seafood and simmer for another 10 minutes, taste and adjust seasoning.
  5. Add scallions and serve over cooked rice.
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