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Etouffee with Wagyu Beef Cajun Sausage

Etouffee with Wagyu Beef Cajun Sausage

Prep Time: 30 Minutes
Cook Time: 1 Hour
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Cajun Sausage (ground)
  • 2 LB Large Shrimp (keep tails on, peel and devein)
  • 2 TBSP Grapeseed Oil
  • 1/4 CUP Butter
  • 1/2 CUP Flour
  • 1/2 CUP Sweet Onion (small diced)
  • 1 CUP Celery (small diced)
  • 1 Large Green Bell Pepper (small diced)
  • 1 Jalapeno (seeded and small diced)
  • 3 CUP Chicken Stock
  • 2 TBS Tomato Paste
  • 1 Bay Leaf
  • 1 TSP Kosher Salt
  • 2 TSP Hot Sauce
Cajun Spices for Shrimp
  • 1/2 TSP Cayenne Pepper
  • 1 TSP Paprika
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
  • 1/2 TSP Oregano
  • 1/4 TSP White Pepper (ground)
  • 1 TSP Kosher Salt
Long Grain Rice
  • 4 CUP Hot Water
  • 2 TSP Kosher Salt
  • 2 CUP Long Grain Rice
Garnish
  • 1/4 CUP Green Onions (sliced)

            Tools

            • Large Dutch Oven
            • Wooden Spoon
            • Slotted Spoon
            • Medium Sauce Pan

            FIRST STEP

            Take the Fullblood Wagyu beef Cajun sausage out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

            PREPARING THE WAGYU BEEF CAJUN SAUSAGE, ROUX, AND VEGGIES

            Heat a large Dutch oven over medium heat, and add in the grapeseed oil.

            Once the oil is hot, add in the Wagyu beef Cajun sausage in small pieces.

            Use a wooden spoon break up large pieces.

            Once the Cajun sausage has cooked, use a slotted spoon to remove it from the Dutch oven. Reserve.

            Leave the leftover fat/juices in the Dutch oven.

            Add the butter to the Dutch oven, and melt.

            Whisk in the flour, and cook over medium heat until a dark golden brown roux is achieved. This will take approximately 15 minutes. Keep whisking the entire time.

            Once the roux is a dark golden brown, add in the diced sweet onion, diced celery, diced green bell pepper, diced and seeded jalapeno, and the tomato paste.

            Stir to coat everything with the roux.

            Slowly whisk in the chicken stock.

            Once the chicken stock has been incorporated, add in the bay leaf and kosher salt.

            Cover the Dutch oven with a lid, and reduce the heat to low.

            Let it simmer on low for 20 minutes.

            PREPARING THE RICE

            Add the water and kosher salt to a medium size sauce pan.

            Bring to a boil over medium-high heat.

            Stir in the rice, and bring to a simmer.

            Then, reduce the heat to low, and cover the sauce pan with a lid.

            Cook for 20 minutes or until there is no longer any liquid left.

            Keep the rice covered until ready to serve. Fluff with a fork before serving.

            PREPARING THE SHRIMP

            In a medium size bowl, mix the peeled and deveined shrimp with the Cajun spices (cayenne pepper, paprika, garlic powder, onion powder, oregano, ground white pepper, and kosher salt).

            Reserve.

            FINAL STEPS

            Add the Wagyu beef Cajun sausage and the shrimp to the Dutch oven. Stir well.

            Cover with a lid, and let it cook for 3 minutes on low. This will allow the shrimp to cook through - they should all be pink.

            Add in the hot sauce, and season to taste with kosher salt and freshly ground black pepper.

            Serve the etouffee hot with the long grain rice, and garnish with sliced green onion.

            Enjoy!


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