Ingredients
- ¼ cup vegetable oil
- ¼ cup flour
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1-2 jalapeno peppers, chopped
- 1 large celery stalk, chopped
- 6 garlic cloves, chopped
- 2 cups of stock/broth
Dried/ powder seasoning:
- ½ Tsp salt
- ½ Tsp Italian seasoning
- ½ Tsp Cajun seasoning (Tony Chachere’s Creole Seasoning)
- ½ Tsp Garlic powder
- ¼ Tsp Old Bay
- ¼ Tsp Black Pepper
Directions
- I usually chop all the vegetables first and put in a bowl. I put the garlic in a separate bowl.
- I pour out the dried seasoning in a small bowl, so I do not miss anything.
- Heat the vegetable oil in a heavy pot over medium heat. Stir in the flour. Let this cook and continue to stir until it turns chocolate brown. This usually takes about 10 minutes.
- Add the chopped vegetables (celery, bell pepper, jalapeno, and onion). Let cook for about 4 minutes. Continue to stir occasionally. Then add the chopped garlic and cook for 2 minutes.
- Add your dried/powdered seasonings
- Add the stock/broth and continue to stir. Bring the stock to a boil. Then turn stove down to simmer. Let the roux cook for 15 minutes. It will thicken up.
Notes: If you want to make shrimp etouffee, then use seafood stock. And add shrimp at the end.
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