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Recipe of the Day: Steamed Mussels + Shrimp & Crawfish Etouffee

By Edibles and Essentials

ST. LOUIS — 4 Ounces Butter

3 Cups Yellow Onion, Small Dice

1-Cup Celery, Small Dice

1 Cup Red Bell Pepper, Small Dice

1-Tablespoon Garlic, Minced

2ea Bay Leaf

2 Teaspoon Blackened Spice

½ Teaspoon Cayenne

8 Each Egg yolk

12 fl oz Tomato Juice

2 Cups Chicken Stock

12 Ounce Can Diced Tomato

2-Tablespoon Soy Sauce

1Teaspoon Sugar

Sauté vegetables in butter until translucent, add spices and sauté for 2 minutes longer. Add stock and tomato and bring to a simmer and simmer for 10 minutes.

In a separate mixing bowl combine the egg yolk and tomato juice.

Turn the heat off the étouffée mixture and slowly fold in the tomato and egg mixture mixing well.

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