Étoufée with Sausage and Shrimp



Makes 4 to 6 servings

Serve with a Dry Stout, such as Bare Knuckle Stout

  • 7 tablespoons butter, plus 1 cup (2 sticks)
  • 3/4 cup all-purpose flour
  • 1 pound andouille sausage,
          cut into 1/2-inch dice
  • 1 pound smoked sausage,
          cut into 1/2-inch dice
  • 1/2 onion, diced
  • 1 celery rib, diced
  • 1/2 green bell pepper, seeded and diced
  • 3 cups dry stout
  • 2 cups chicken stock
  • 1/2 cup Creole seasoning
  • 2 pounds jumbo shrimp,
          peeled and deveined
  • 1 pound bay scallops

1 In a skillet, melt the 7 tablespoons butter over medium-high heat; be careful not to let it burn. Add the flour gradually, whisking until smooth. Lower the heat to low and continue to cook, whisking constantly, until the mixture is dark brown, about 8 minutes. Set the roux aside.

2 In a large saucepan, melt the 1 cup butter over medium-high heat. Add the andouille sausage, smoked sausage, onion, celery, and bell pepper. Cook, stirring often, until the vegetables are softened, about 10 minutes. Add the beer, stock, and Creole seasoning and bring to a boil. Add the roux and whisk until smooth. Lower the heat to medium-low and simmer gently, still stirring often, for 15 minutes. Add the shrimp and scallops and cook until the flavors have blended and the shrimp and scallops are opaque throughout, about 15 minutes longer. Taste and adjust the seasoning. Ladle the étoufée into bowls and serve hot.

Cook's Tip: The cooked butter-and-flour mixture Chef Sam Niemann uses here is called a roux, a classic, flavorful base for thickening sauces and stews. He uses smoked bratwurst for extra-rich flavor.

  • from:
  • The Anheuser-Busch Cookbook: Great Food, Great
  • by Anheuser-Busch
  • Sunset, 2008
  • $24.95; softcover; 304 pages; full-color photographs
  • ISBN-10: 0376020482
  • ISBN-13: 978-0-307-35141-8
  • Recipe reprinted by permission.

Buy The Anheuser-Busch Cookbook: Great Food, Great Beer


The Anheuser-Busch Cookbook:
Great Food, Great Beer


This page created March 2008

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home