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This Old Chef: Blog & Recipes

Crab Andouille Étouffée

Posted on May 8, 2018 with 0 comments

 

I am not from New Orleans.

But I do love me some Cajun/Creole food!!!

The test kitchen had recently given me some andouille sausage and a bit of crab and, as you well know, with crab, Time Is of The Essence.  So I decided to try my hand at an étouffée.  It wouldn’t be classic, but the general parameters would be respected.



I looked up about 20 recipes…  Read them…  Put them away and got to work.

I heated 1/4C oil with 1/4C flour and cooked the roux for about 15 minutes until it was a light milk chocolate color.  (Very dark roux are for other dishes, I learned.)  To this I added the world famous trinity:  chopped onions, celery, and green peppers.  I let this cook away for another 5-7 minutes and then added chicken stock.

While this bubbled gently, I sautéed 2 sliced andouille until just starting to brown and then added them to the simmering roux/vegetable mixture.  In went some smoked salt, black pepper, and red pepper flakes, and a few shakes of Worcestershire sauce.  I also had a small piece of chicken breast in the fridge, so I cut that up and tossed it in along with about 1/2C of chopped parsley.

I made a pot of rice…

http://www.thisoldchef.com/blog.html/perfect_rice/

Seconds before serving, I added the crab... tasted for seasonings... grated a bit of lemon zest (why not)… pressed some rice into a ramekin… unmolded that into a hot serving bowl… and surrounded the rice with a moat of étouffée (the traditional way it’s served).  I topped it with sliced scallions and more parsley.

Guess what?  Not only was I ridiculously proud of myself, I’m willing to bet people from NOLA would have been pleased with this bowl o’ étouffée!

PS.  I did serve Tabasco on the side… when in Rome…