Mardi Gras Étouffée — Duce Style #mardigras #etoufee #smokedmeats #comfortfood #cajuncooking

#mardigras #etoufee #smokedmeats #comfortfood #cajuncooking

New Orleans cuisine shaped my early years in the kitchen, especially my time working at Heaven on Seven under Chef @jimmybannos. That’s where I learned how to build gumbo, jambalaya, and étouffée the right way.

If there’s one thing I learned from Jimmy:
It’s ALL about the roux.

This étouffée honors tradition but with a Duce’s Wild twist.

Serves: 6–8
INGREDIENTS
- 2 lb bone-in, skinless chicken thighs
- 12 oz andouille sausage, sliced
- 1 lb large shrimp, peeled and deveined
- 2½ tbsp Duce’s Wild Cajun Rub, divided
- Fresh cracked black pepper, to taste
- ¾ cup neutral oil (vegetable or canola)
- ¾ cup all-purpose flour
- 1½ cups yellow onion, medium dice
- 1 cup green bell pepper, medium dice
- 1 cup celery, medium dice
- 1½ tbsp garlic, minced
- 2 bay leaves
- 1 tsp fresh thyme (or ½ tsp dried)
- ½ tsp dried oregano
- 6 cups fresh chicken stock, warm
- Hot sauce, to taste
- Additional Duce’s Wild Cajun Rub, to taste
- White rice
- Green onions, sliced
- Fresh parsley, chopped

METHOD
1. Season & Smoke
Remove chicken thigh meat from the bone and medium dice. Season generously with Duce’s Wild Cajun Rub. Lightly season sliced andouille. Smoke both at 275°F for about 30 minutes, just to pick up smoke.

2. Make the Dark Roux
In a heavy-bottom pot, heat oil over medium heat. Whisk in flour and cook, stirring constantly, until the roux reaches a deep chocolate-brown color (20–30 minutes).

3. Build the Base
Add onion, bell pepper, and celery directly into the hot roux. Stir constantly for 5–7 minutes. Add garlic, bay leaves, thyme, and oregano.

4. Add Stock & Simmer
Slowly whisk in warm chicken stock. Bring to a gentle boil, then reduce to a simmer. Add smoked chicken and andouille. Simmer uncovered for 45 minutes.

5. Finish with Shrimp
Add shrimp and bring back to a light boil. Cook 3–5 minutes until shrimp are just done. Season with additional Cajun rub and hot sauce to taste.

6. Serve
Spoon over white rice and garnish with green onions and parsley.

Would you try it? 👇

Видео Mardi Gras Étouffée — Duce Style #mardigras #etoufee #smokedmeats #comfortfood #cajuncooking канала Duce Raymond