Photo by Cameron Colcolough

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4 Servings

  • 1 large onion, diced
  • 1 tablespoon garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • ½ stalk celery, chopped
  • 1 tablespoon tomato paste
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
  • 2 pounds Andouille sausage, cooked and diced*
  • 16 ounces clam juice or shrimp stock
  • 1 bunch green onions, chopped
  • Dark Roux
  • 4 ounces butter
  • ½ cup flour
  1. Prep all étouffée ingredients before making roux.
  2. To make roux, gently warm butter over medium-low heat until melted. Add flour and whisk together. Whisk continually while cooking until it turns dark brown in color.
  3. Once roux is made, add onion, garlic, bell pepper, and celery to hot roux. Cook, stirring often, until veggies are slightly wilted and transparent.
  4. Stir in tomato paste, cayenne pepper, and black pepper. Stir in Andouille sausage.
  5. Add clam juice, a little at a time, until all is incorporated. Reduce heat and simmer for 30−45 minutes. Stir in green onions, remove from heat, and adjust seasoning as needed. Serve over rice.

*Sausage can be substituted with shrimp, chicken, crawfish, etc.


  • from Chef Marc Collins, Circa 1886 at Wentworth Mansion in Charleston, South Carolina

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