NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee 37138
CONTACT
livenletdine@gmail.com
f: 303-961-4619
Copyright 2002 Live n Let Dine All Rights Reserved
Shrimp and Sausage Etouffee
I have been making Etouffees since I started
cooking. I have always made Etouffee the way I was
taught and my technique is still rather similar even
if the recipe itself has evolved.
One of my favorite changes was inspired by my time
on the line at Adele’s in Nashville where I was taught
by the great Jonathan Waxman to make Carbonara
and to sub in Farro for the rice in my Etouffee.
INGREDIENTS
1 ½ Pounds Medium White Shrimp (peeled and deveined) 3-4 Cups Shrimp Stock (see recipe) 1/3 Cup All Purpose Flour 1/3 Cup Olive Oil 1 14.5oz Can Diced Tomatoes 1-1.5 cups of diced mixed red, yellow and green bell pepper (or one large green) 1 Medium Yellow Onion (diced) 2 Celery Hearts (diced) 4-5 Cloves Garlic (minced) 2 Bay Leaves 1/2 Tsp Red Pepper Flakes Pinch of Cayenne (as desired for heat) 1 Tsp Chicken Bouillon 1 Tblsp Creole Seasoning (see recipe or try Tony Chachere’s) 1/2 Tsp Liquid Smoke (optional) 1/4 Cup Fresh Parsley (chopped) 3 Green Onions (diced for topping)
Heirloom Etouffee
Our Signature take on this Creole Classic !
In a large deep walled frying pan heat the oil to a shimmer. Using a wooden spoon incorporate the all-purpose flour. Reduce heat to
Med-low and brown the flour, stirring constantly, till it reaches a medium brown color resembling peanut butter. Remove from the
heat and add the just the juice from the can of diced tomatoes to quickly stop the “roux” from cooking. Mix well and set aside.
In a large stock pan or Dutch oven add 1 Tblsp of olive oil. Heat to a shimmer.
Add the sausage and saute till browned on both sides. Remove to a plate reserving the seasoned oil in the pan.
Add the celery, bell pepper and onion. Sauté till the onion is translucent. Add the minced garlic, creole seasoning, red pepper,
cayenne and bay leaves. Continue to sauté for an additional 2 minutes till the garlic and the spices become fragrant.
Add the sausage, the reserved roux and tomatoes. Mix well to incorporate the vegetables. Add 2 cups of the shrimp stock and mix
well. Add additional shrimp stock till you achieve the desired consistency. The gravy should be thick enough to stay on top of the rice
when serving but not too thick. Add the liquid smoke here or even a hint of Worcestershire Sauce (if desired).
Bring to a boil and reduce to a simmer. Simmer uncovered for 20 minutes stirring frequently. Add additional stock as needed to
maintain the desired consistency. After 20-25 minutes (or when the gravy has developed in flavor) add the shrimp. Return to a boil
and reduce to a simmer. Cook for an additional 7-10 minutes or till the shrimp is done. Just before the shrimp is done add the fresh
chopped parsley.
Serve over steamed white rice, top with diced green onion.
Heirloom Etouffee
Our Signature take on this Creole
Classic !
Shrimp and Sausage
Etouffee
I have been making Etouffees since I started
cooking. I have always made Etouffee the way I
was taught and my technique is still rather
similar even if the recipe itself has evolved.
One of my favorite changes was inspired by my
time on the line at Adele’s in Nashville where I
was taught by the great Jonathan Waxman to
make Carbonara and to sub in Farro for the rice
in my Etouffee.
INGREDIENTS
1 ½ Pounds Medium White Shrimp (peeled and deveined) 3-4 Cups Shrimp Stock (see recipe) 1/3 Cup All Purpose Flour 1/3 Cup Olive Oil 1 14.5oz Can Diced Tomatoes 1-1.5 cups of diced mixed red, yellow and green bell pepper (or one large green) 1 Medium Yellow Onion (diced) 2 Celery Hearts (diced) 4-5 Cloves Garlic (minced) 2 Bay Leaves 1/2 Tsp Red Pepper Flakes Pinch of Cayenne (as desired for heat) 1 Tsp Chicken Bouillon 1 Tblsp Creole Seasoning (see recipe or try Tony Chachere’s) 1/2 Tsp Liquid Smoke (optional) 1/4 Cup Fresh Parsley (chopped) 3 Green Onions (diced for topping)
NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee
37138
CONTACT
livenletdine@gmail.com
f: 303-961-4619
In a large deep walled frying pan heat the oil to a
shimmer. Using a wooden spoon incorporate the all-
purpose flour. Reduce heat to Med-low and brown
the flour, stirring constantly, till it reaches a medium
brown color resembling peanut butter. Remove from
the heat and add just the juice from the can of
diced tomatoes to quickly stop the “roux” from
cooking. Mix well and set aside.
In a large stock pan or Dutch oven add 1 Tblsp of
olive oil. Heat to a shimmer.
Add the sausage and saute till browned on both
sides. Remove to a plate reserving the seasoned oil
in the pan.
Add the celery, bell pepper and onion. Sauté till the
onion is translucent. Add the minced garlic, creole
seasoning, red pepper, cayenne and bay leaves.
Continue to sauté for an additional 2 minutes till the
garlic and the spices become fragrant.
Add the sausage, the reserved roux and tomatoes.
Mix well to incorporate the vegetables. Add 2 cups
of the shrimp stock and mix well. Add additional
shrimp stock till you achieve the desired
consistency. The gravy should be thick enough to
stay on top of the rice when serving but not too
thick. Add the liquid smoke here or a bit of
Worcestershire (if desired).
Bring to a boil and reduce to a simmer. Simmer
uncovered for 20 minutes stirring frequently. Add
additional stock as needed to maintain the desired
consistency. After 20-25 minutes (or when the
gravy has developed in flavor) add the shrimp.
Return to a boil and reduce to a simmer. Cook for
an additional 7-10 minutes or till the shrimp is
done. Just before the shrimp is done add the fresh
chopped parsley.
Serve over steamed white rice, top with diced green
onion.
Live n Let Dine
