Chef Caleb shows us how to make one of his favorite comfort foods using the Bayou Blend Seasoning.
Sausage & Shrimp Etouffee
Servings: 4-6
Prep time: 20 mins.
Cook Time: 30 mins.
½ cup butter
½ cup flour, all-purpose
1 onion, diced
1 green bell pepper, diced
2-3 stalks celery, diced
1 qt. fish stock or other stock
4 tsp. garlic, minced
1 bay leaf
4 tsp. Bayou Blend(https://colonelde.com/shop/blends/grilling/colonel-s-bayou-blend)
½ tsp. thyme
½ tsp. oregano
1 tsp. smoked paprika
1 tsp. Worcestershire sauce
6 oz. kielbasa, andouille, or sausage, diced
6 oz. shrimp, cleaned
2-3 tsp. kosher salt
White wine or lemon juice
Green Onion
1. Heat a large pot over “medium” heat. Add butter.
2. Once butter is melted, add flour and stir constantly with a spatula until the roux is a little darker than peanut butter in color.
3. Add onion, pepper, and celery. Cook until softened slightly, stirring often to prevent burning.
4. Slowly pour in stock and garlic, increase heat to “high,” and stir constantly until the sauce comes to a boil.
5. Add bay leaf, Bayou Blend, thyme, oregano, paprika, Worcestershire sauce, and meats. Cover, reduce heat to “low,” and cook 10 minutes.
6. Adjust seasoning to taste with the salt. Add a splash of white wine or lemon juice as desired. Serve 1 cup of etouffee over ¾ cup of rice. Top with green onion and hot sauce if desired.
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Host: Caleb Combs
Director: Caleb Combs
Camera: Caleb Combs
Editing: Caleb Combs
Creative Head: Caleb Combs
Producer: Caleb Combs
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