Etouffé base

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Toasted Garlic 4

"This is a restaurant technique to prevent the overcooking of the proteins. Make this etouffé base ahead of time, and chill. When needed, put into a sauce pan with your protein of choice (shrimp or crawfish tails), and heat up. Serve over rice."
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20 servings yields 3.5 quarts
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Original recipe yields 20 servings



  • Prep

  • Cook

  1. Slowly melt butter in a large pot. Add celery, onion, bell pepper, and white bottoms of green onions, and sauté for 3-4 minutes (veggies should still be firm).
  2. Add flour. Using a timer and a flexible, thin metal spatula, cook flour for 2-3 minutes, allowing it to slightly stick to the bottom of the pot and then scraping it away. DO NOT BROWN FLOUR.
  3. Add water and 2 heaping tablespoons chicken base. Bring to a simmer, and cook for 30 mins.
  4. The chicken base is your salt for this recipe. This will taste watery, and to an extent, somewhat flavorless until you add enough chicken base. Add enough chicken base to give it flavor and salinity.
  5. Chill the etouffé base in the refrigerator until time for use.
  6. Re-heat etouffé base, with desired proteins, in a skillet until the soup bubbles in the center. Serve over cooked basmati rice.
  7. For a more refined presentation, pack chilled rice into a little bowl and heat in microwave for 35secs to 1min. Invert little bowl in the center of the soup bowl, and remove the little bowl. Ladle heated etouffé around the rice mold in the center, and serve.