Egg Etouffee
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Serves/Makes: 8
Ready in: < 30 minutes
- 3/4 cup butter
- 2 tablespoons flour
- 4 cups chopped onions
- 2 cups chopped bell peppers
- 2 cups chopped celery
- 1/4 pound chopped ham
- 2 teaspoons chopped garlic
- 12 hard-boiled eggs, peeled and halved lengthwise
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 cups chicken stock, ham stock, or water
- 6 tablespoons chopped parsley
- 1/2 cup chopped green onions
Melt the butter in a large skillet over medium heat. Sprinkle in the flour and cook, stirring constantly, until the roux turns a light tan. Add the onions, bell peppers, celery and ham and saute until the onions are soft and golden, about 10 minutes (The roux should darken further during this cooking). Add the garlic, eggs, salt, and cayenne and cook for 2 minutes. Add the stock or water little by little, stirring the whole time to avoid lumps. Bring to a boil. Reduce heat to medium-low and simmer for 6 to 8 minutes, stirring occasionally. Add the parsley and green onions. Stir and cook for about 2 minutes more. Serve right away.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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