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.