Udon Étouffée Recipe

in Cajun Cooking, Main dish  3 comments
Dec 29th

 I was provided free samples for this post, all opinions are my own.

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udon etoufee

Another year and another JSL Foods Fortune Noodle Blogger Recipe Challenge and I am so excited for my recipe this year! I was given Udon noodles and challenged to create a recipe and I came up with Udon Étouffée. Étouffée is traditionally served with rice but the addition of the JSL Foods Fortune Udon Noodles brings a great recipe and turns it into a rock star recipe. For this recipe, I used the Original flavor but I think the mushroom flavor would work well too.

You can purchase JSL Foods products at: Safeway, Albertson’s, Shaw’s, Star Markets. Tom Thumb, Target. I actually saw these in Safeway the other say while I was shopping!

Udon Étouffée Recipe
Author: 
 
Ingredients
  • ½ cups Peanut or coconut Oil
  • ½ cups Flour
  • 1 cup Yellow Onion, Chopped
  • ½ cups Bell Pepper, Seeded And Chopped
  • ½ cups Celery, Thinly Sliced
  • 1 Tablespoon Garlic, Finely Chopped
  • 1 pound raw shrimp
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 tsp dried Parsley
  • 1 whole Bay Leaf
  • ⅓ cups Green Onion Tops, Thinly Sliced
  • 1 cup Chicken Broth
  • 1 can mild rotel
  • ½ cup hot water
  • 1 package JSL Foods Fortune Udon Noodles
  • dash of red pepper flakes
Instructions
  1. Chop the onion, bell pepper, celery, and garlic and set aside.
  2. In a black cast iron pot, heat the oil over medium high heat. and gradually add the flour to the oil, stirring constantly.
  3. Reduce the heat to medium and cook until a medium brown roux is formed.
  4. If you want to cook yours in the oven, stir the oil and flour until combined. Heat your oven to 350 degrees, Put pot in oven and stir every 20 minutes until a medium brown roux is formed.
  5. Add the onion, bell pepper, and celery and sauté until translucent, about 5 minutes.
  6. Add the salt, pepper, parsley, and red pepper flakes and mix until combined.
  7. Add rotel and ½ cup hot water. (You can add more water if its to thick.
  8. Add chicken broth and bring to a boil, then lower the heat and simmer for about 12-15 minutes.
  9. While that is simmering, cook your shrimp and 1 Tbs butter and 1 Tbs garlic over medium high heat until shrimp is pink.
  10. Cook your noodles according to the package.
  11. Assemble your etouffe.
  12. Noodles are the bottom layer, then add etoufee, then add shrimp and green onions.

These noodles are so soft and tender and have an amazing flavor, they are going to become a staple in our house. 

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First you need to make a roux. It’s a simple process but it takes a little patience. You have to options, either cook it on the stove and stir until it’s the right color or cook slowly in the oven if you have other things to do! First 1/2 cup flour and 1/2 cup oil in a cast iron skillet. I used coconut oil but you can also use peanut oil. Peanut oil is more traditional for an

First you need to make a roux. It’s a simple process but it takes a little patience. You have to options, either cook it on the stove and stir until it’s the right color or cook slowly in the oven if you have other things to do! First 1/2 cup flour and 1/2 cup oil in a cast iron skillet. I used coconut oil for a healthier option but you can also use peanut oil. Peanut oil is more traditional for an Étouffée.

Put in medium high heat and stir until combined. When it starts to bubble, stir until a dark roux forms. This takes around 30 minutes. If you want you can turn your oven to 350 and put in cast iron skillet. Stir every 20 minutes until it’s the color you want.

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Here is a little guide on what color you want your roux. The first picture is when I first put it in the skillet, the second was about halfway through then the last is that nice golden brown color you want. You can it to be brown but not burnt so cooking it slow is the name of the game.

roux

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I cooked my Roux in the oven because I wanted to get to the other steps of the Étouffée. Next I cook 1 TBS butter and 1 Tbs minced garlic in a pan and let cook  on medium for about 2 minutes. Just enough to get the garlic smelling good. Add peeled shrimp.

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Sprinkle some salt and pepper over the shrimp. Cook on medium/high heat, turning oven until the shrimp is pink.

If you cook it to long, the shrimp will be chewy.

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Set the shrimp aside when your done cooking it.

Next cut up your “trinity”, a Cajun term for the onions, bell peppers and celery. Once your roux is brown, take it out of the oven, then add your trinity to it and cook until onions are translucent, on medium high heat for a couple of minutes.

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Then add your spices, salt, pepper, parsley, red pepper

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Add chicken stock, hot water, rotel, and bay leaf and let cook for 12-15 minutes, stirring occasionally on medium heat.

While that is cooking, get your JSL Foods Fortune Udon Noodles. I cook them according to the package in the microwave. It only takes 3 minutes. I just added enough water to cover the noodles.

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udon etoufee 1 pin udon etoufee

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