Seafood Etouffee Covid Cooking Gallery | Chas n Chuck's Didn't Suck

Seafood Etouffee - Covid Cooking

Chef Chuck uses some crawfish, shrimp, and andouille sausage from Louisiana to prepare a seafood etouffee from home during quarantine

Start of the Mirepoix

Andouille Sausage

Chopped Mirepoix

Sausage out of the Casing

Prepared to get Rolling

Sauteeing Shrimp with Andouille and Garlic

Sauteeing Andouille

Sauteeing Andouille with Mirepoix

Added Seasonings and Seafood Stock

Added Butter and Flour

Let Simmer to Reduce

Added Shrimp and Crawfish

YUM

Mixed through and Reducing

Added Cream, Hot Sauce, and Worchestershire

Rice is Ready

Had some Basmati to Use Up!

Plating Time

Almost Time to Eat

Starving

Added some Shiner Bock

Now let's add Fresh French Bread and Dig In!