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Langostino Etouffee
Ingredients
- 10 oz. Orca Bay langostinos, thawed & drained
- 1/2 stick (4 Tbsp.) unsalted butter
- 2 Tbsp. flour
- 1 ea., 3” diameter onion, chopped
- 2 stalks celery, chopped
- 1 ea. red bell pepper, cored and seeded, finely minced
- 6 – 8 scallions, sliced, including green tops
- 1 clove garlic, minced
- Tabasco® sauce to taste
- Salt and pepper
- 1 Tbsp. fresh parsley, minced
- Hot steamed or boiled rice
30 mins / Serves 4 / Intermediate / Print Recipe
Instructions
Melt the butter over medium heat in a large, heavy pot. Add the flour; stir constantly for 5 minutes until a golden roux is formed. Add the onion and continue to cook until onion becomes golden, 5 to 7 more minutes. Add the celery, red pepper, scallions, and garlic, and cook until all are softened, about 5 more minutes. Add approximately 1 C. water and season with Tabasco®, salt and pepper. Stir in the langostinos and parsley, reduce the heat to low, and simmer for 10 minutes. Serve at once over rice.
Recipe Credits
Recipe Submitted by Roger Fickenscher.