Jake’s Étouffée Recipe
crawfish, chicken, shrimp, in a rich brown sauce
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Ingredients
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Happy Hour Menu
Method
In a large heavy-bottomed pot, melt the butter over medium heat. Add the flour and stir continuously for about 20-30 minutes, until the mixture turns a rich brown color.
Stir in the minced garlic, Cajun seasoning, salt, and black pepper. Cook for an additional 2 minutes until fragrant.
Slowly pour in the chicken broth while stirring to avoid lumps. Add the crawfish tails, chicken thighs, and shrimp. Stir well to combine.
Add the bay leaves and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook uncovered for about 30 minutes, stirring occasionally.
Taste the étouffée and adjust the seasoning with more salt and black pepper if necessary. Remove the bay leaves before serving.
Serve the étouffée over cooked white rice and garnish with sliced green onions.