Make Etouffée at Home!

1. Place large pot on medium high heat and melt butter.
2. Sweat celery, onion and green pepper in butter until soft. 6-8 minutes.
3. Add all dry seasonings and cook together for another minute.
4. Add chicken stock , mix well and bring to boil.
5. While stock is heating, mix the cornstarch, flour and water together in a small container. Mix well to make sure there are no clumps.
6. Once a boil has been reached, mix in flour cornstarch water mixture with a whisk and blend in thoroughly.
7. Turn down to simmer and add hot sauce then cook on low for and additional 10 minutes.
8. Check for consistency and flavor then serve with your favorite seafood and rice!

VIEW FULL LIST OF INGREDIENTS HERE