Quick Etouffee For 2
STEP 1-SAUTÉ ON MEDIUM HEAT IN 4 TBSP OIL, STIRRING OCCASIONALLY, ABOUT 5 MINUTES
1/2C ONION, DICED 1 SMALL RED BELL PEPPER, DICED
1-2 STALKS CELERY, DICED 1/4C GREEN BANANA FLOUR
STEP 2-WHEN FLOUR BECOMES THICK AND STICKY ADD AND STIR FOR 2 MINUTES
1 MEDIUM ROMA TOMATO, DICED 1T GRANULATED GARLIC
1TSP THYME, DRIED ½ T CREOLE SPICE OF CHOICE
STEP 3-I LIKE TO COAT MY FISH OR SHRIMP WITH ½ T CREOLE SPICE AND THEN TO POT ADD
1 1/2C STOCK 1 TSP WORCESTERSHIRE SAUCE
1/2LB MEAT OF FISH ½ T CREOLE SPICE
STEP 4 STIR TO COMBINE AND BRING TO BOIL OVER HIGH HEAT.
REDUCE TO MEDIUM LOW AND SIMMER 20 MINUTES.
IF YOU ARE USING SHRIMP, I PREFER TO ADD THE SHRIMP DURING THE LAST 8-10 MINUTES TO AVOID OVERCOOKING THE SHRIMP. MONKFISH IS ACTUALLY MY FAV FISH TO USE.
POUR OVER 1 BAG FROZEN RICE CAULIFLOWER THAT HAS BEEN DEFROSTED AND DIVED INTO 2 BOWLS.
MANGIA!
GROCERY LIST
1 SMALL ONION 2 STALKS CELERY
1 RED BELL PEPPER GREEN BANANA FLOUR OR FLOUR OF CHOICE
OLIVE OIL OR OIL OF CHOICE 1 ROMA TOMATO, MEDIUM
GRANULATED GARLIC DRIED THYME
CHICKEN STOCK WORCESTERSHIRE SAUCE
CREOLE SPICE 1 BAG FROZEN RICE CAULIFLOWER
½-2/3LB MEAT OR FISH
