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Cook Talk

Etouffee for 200
Here is an Etouffee recipe that will make a little over 200 two oz servings. It's based on Paula Dean's recipe. I used this as a sauce for rice. Rice serving size was 3 oz rice, then 2 oz of sauce was added on top of the rice. I made the sauce thick so it would not "run" all over the plate. You can adjust as you like.

One IMPORTANT note, this recipe made about twice as much roux as I needed, so consider that when making this. I guess some recipes scale better than others. I would be interested in other people's experience and opinions on this.

I made the roux the day before I needed it, which saved me time on event day. When ready to cook, I added all vegetables, stock, seasoning, tomatoes, etc. to a pot, heated them to a simmer, THEN added roux until I had the consistency I wanted. I would have had a mess if I added all the roux at once.


Make the roux: Heat oil. Whisk flour (a little at a time) into oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes.

To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp.

Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste.

Add can clam juice and the tomatoes with their juice, stir to blend.

Add the salt, starting with 1 tablespoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 30 minutes.

Remove from heat. Add the butter and stir; the heat from the dish will melt the butter.

Canola Oil - 6 cups
Flour - 6 cups
Onion -12 cups
Bell pepper - 6 cups
Celery - 12 cups
Minced garlic - 1/2 to 3/4 cups
Black pepper - 2 tablespoons
White pepper - 2 tablespoons
Cayenne - to taste
Cajun seasoning - 2.5 tablespoons, more if needed
Green onions - 6 cups (6 to 8 bunches)
Clam juice - 3 to 4 quarts (start with 3, more as needed)
Diced Tomatoes - one #10 can, plus four 14.5 cans) Sub in some Rotel for flavor
salt - 2.5 tablespoons
butter - 4 sticks of butter (start with 3, add more as needed)

You can adjust this to how you like.

How much seafood do you put in this batch?
Ellen, I didn't add any seafood, just used the clam base for flavor. The Etouffee was used as a sauce for rice side dish. We did give people 3 shrimp per plate but added those separately from the Etouffee.

If someone wanted to use it as a main dish, that would be a good idea to add some seafood. Thanks for the comment. I appreciate your site.

Readers, this would feed about 80 serious eaters, for which you would be adding 20-25 pounds of seafood, especially shrimp or crawfish; or cubes of sauteed chicken iif you are too far from the ocean...
Thank you for the clarification Ellen. My recipe for 200 was as a side dish so if someone wanted this to be a main course, they would need to make more.
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