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Lobster Etouffee

Heidi Larsen, FoodieCrush
  • minutes
  • Serves

INGREDIENTS

adapted from Paula Deen and Emeril Lagassee

1/4 cup

oil

1/4 cup

butter plus 4 tablespoons butter reserved

1/2 cup

flour, plus extra flour as needed to form a paste

1 1/2 cups

chopped yellow onion

1 cup

chopped celery

1/2 cup

chopped green bell pepper

3

garlic cloves, minced

2

bay leaves

1/2 tsp

black pepper

1/2 tsp

white pepper

1/2 tsp

cayenne pepper or to taste

1 tsp

Cajun seasoning or to taste

3 dashes

hot sauce or to taste

1

jar clam juice

1 14.5 ounce can

diced tomatoes

3 cups

chicken stock

1 tsp

salt

1 lb

or 4 cups langostinos (can substitute crawfish or shrimp)

1/2 cup

minced green onions, plus extra for garnish

1/2 cup

minced fresh parsley leaves