In the Kitchen: Fat Catz Louisiana Kitchen's Etouffee -, Longview, Jacksonville, Texas | ETX News


In the Kitchen: Fat Catz Louisiana Kitchen's Etouffee

Etouffee Sauce

¼ lb                 Butter

1 Cup               yellow onions

½ cup               celery

½ cup               bell peppers

2 tbs                 garlic

½ cup               dark roux

½ cup               blonde roux

1 ts                   cayenne

1 ts                   red pepper

1 ts                   paprika

1 tbs                 salt

1 qt                  shrimp stock

½ cup               chopped tomatoes

Sautee onions and garlic in the butter until they are translucent.  Add the peppers and celery and the spices.  Then we add the dark roux and the blonde roux and stir until fully incorporated.  Then we stir in the shrimp stock and cook until the sauce thickens and add the chopped tomatoes

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