Rating:

0.0 (0 votes)

Mardi Gras is such a fun food occasion, as there are so many great New Orleans dishes to celebrate with! Etouffee is one of my favorites, as I love to spoon the spicy and rich sauce base over some rice with fresh green onions. I used local KY raised prawns, which are big and meaty. Make sure to brown the roux sufficiently, as this is what gives the etouffee its signature color and distinctive flavor.

3 tablespoons butter
¼ cup flour
1 cup diced green bell pepper
1 cup diced celery
2 cups diced onion
1 tablespoon garlic
1 cup diced tomatoes
1 bay leaf
1 tablespoon Cajun seasoning
2 cups chicken stock
1 lb prawns, peeled, deveined, and cut into pieces
¼ tsp cayenne pepper, or more to taste
Salt, to taste
Cooked brown rice, for serving
¼ cup green onions, sliced

In a heavy bottomed pot, melt butter over medium high heat. Add flour and stir constantly with a wooden spoon to form a roux. Cook this mixture, continuing to stir, until it darkens to the color of peanut butter.

Add the bell pepper, celery, onion, and garlic. Stir in to the roux and cook for 10 minutes. Add the tomatoes, bay leaf, and seasoning and continue to cook for 2-3 minutes. Slowly add the chicken stock, stirring to combine, and simmer for 30-40 minutes. Add the prawns and cook for 5-6 minutes until they are cooked through.

Serve over brown rice and garnish with green onions.