Seafood Etouffee with Mushrooms & Spinach
Big bold Cajun flavors come together easily… delicious! Serves 4.
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Ingredients
Instructions
- In 4 quart Dutch oven heat the olive oil and butter over medium heat. It’s ready when you sprinkle a little flour into, and it starts to sizzle. Add remaining flour and stir until it’s a light brown color, about 3 minutes.
- Add peppers through chili powder and saute another minute.
- Add tomatoes, 1 ¾ C stock, and bay leaf and stir. Bring the temperature up to a simmer, cover and adjust heat to low, simmer 20 minutes. Crush tomatoes gently with wooden spoon. Add a little more stock if needed. You want it a little saucy, but not like soup.
- Add the mushrooms, cover and simmer another 10 minutes. Add in the cooked sausage and the spinach during the last couple of minutes to heat through.
- Turn heat off, remove bay leaf. Add a couple splashes of lemon juice. Season with additional salt if needed.
- Serve over cooked wild rice. Garnish with lemon zest and parsley.
Chef's Notes
* Use San Marzano tomatoes if you can find.
Please reach out to Dana directly if you have any questions.
Email: dana@stagedoorkitchen.com
Email: dana@stagedoorkitchen.com
Kitchen Equipment Used
Share these recipes with your family and friends and spread the love for home cooking!Products Used In This Recipe
Staub 4-Quart Cast Iron Round Dutch Oven
Heavy weight, tight-fitting lid retains moisture, spikes on the lid create a rain-forest effect evenly returning juices back onto food.
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