Langostino Etouffee
I'm going off the reservation here with this etouffee sauce.
Not going to use chicken/vegetable stock or a roux for thickening, I'm using a flour and water slurry.
Just happen to be out of stock and bullion right now.
Etouffee Sauce
1 stick of butter
1 large Onion, diced
1-2 sticks of Celery, diced
1 Bell pepper, diced
1T Garlic, minced
1T Cajun spice blend
1T Red Pepper, crushed - season to taste
1-2T Flour
.5-1 C water
Butter in sauce pan, cook until it just starts to turn color
add veggies and cook till soft
add Cajun spice
combine flour water, add half to pan and simmer
add more/less depending on the consistency you desire
if you get it too thick add water to thin
Check seasoning again
I'm going off the reservation, again.
I'm not adding the Langostino directly to the sauce as I've a family member coming who has a shellfish allergy.
The Langostino will be dredged in seasoned flour and fried till just golden, and then added to each plate.
Etouffee served over white rice.
I'm going off the reservation here with this etouffee sauce.
Not going to use chicken/vegetable stock or a roux for thickening, I'm using a flour and water slurry.
Just happen to be out of stock and bullion right now.
Etouffee Sauce
1 stick of butter
1 large Onion, diced
1-2 sticks of Celery, diced
1 Bell pepper, diced
1T Garlic, minced
1T Cajun spice blend
1T Red Pepper, crushed - season to taste
1-2T Flour
.5-1 C water
Butter in sauce pan, cook until it just starts to turn color
add veggies and cook till soft
add Cajun spice
combine flour water, add half to pan and simmer
add more/less depending on the consistency you desire
if you get it too thick add water to thin
Check seasoning again
I'm going off the reservation, again.
I'm not adding the Langostino directly to the sauce as I've a family member coming who has a shellfish allergy.
The Langostino will be dredged in seasoned flour and fried till just golden, and then added to each plate.
Etouffee served over white rice.
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