Take a trip to the tropics with seafood ettoufee

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KANSAS CITY, Mo. -- District Pour House + Kitchen is one of the many restaurants participating in Kansas City Restaurant Week. Executive chef John Magno shared how to make seafood ettoufee, which is one of the restaurant's signature recipes.

Ettoufee Recipe:


  • 2 T olive oil
  • 6 T unsalted butter
  • ½ cup flour
  • 3 cups onions small dice
  • 2 cups red peppers small dice
  • 2 cups celery small dice
  • 3 T minced garlic
  • ¼ cup tomato paste
  • 4 bay leaves
  • 2 t salt
  • 1 t black pepper
  • 3 T Cajun seasoning
  • 4 cups lobster stock or shrimp stock, or chicken stock,
  • 1 lb. crawfish tails
  • 1 lb. 41/50 shrimp
  • 1 lb. crab meat
  • 1 T Worcestershire sauce
  • 3 dash Tobasco
  • 1 t granulated sugar
  • 3 sprigs fresh thyme or marjoram finely chopped with no stems
  • ½ cup green onions
  • lemon wedges and hot sauce for garnish (optional)


  1. Heat olive oil in heavy sauce pot.
  2. Sauté onions, red pepper, celery, and garlic until onions become slightly translucent and garlic is fragrant.
  3. Add the tomato paste, salt, pepper, Cajun seasoning, and cook for 3 minutes.
  4. Add the bay leaves and lobster stock, bring to a boil.
  5. Add the Roux while constantly stirring until fully incorporated.
  6. Lower heat to a simmer and cook an additional 15 minutes.
  7. Add the crawfish, shrimp, crab, Worcestershire, Tobasco, sugar, and thyme. At this point the heat should be at a simmer and never a boil. (High heat will cause the roux to burn and ruin your hard work).
  8. Cook until the shrimp is slightly pink and opaque, approximately 8 minutes on simmer.
  9. Add the green onions right before service.
  10. Garnish with lemon wedges or hot sauce.
  11. Serve over wild rice or use as a sauce over Salmon. Bon appetite!

For the Roux:

  1. Melt the butter in a small sauce pan over medium heat.
  2. Add the flour gradually while constantly stirring until fully incorporated and a paste forms.
  3. Keep on medium heat and stir every couple minutes until you reach a dark roux, about 20 minutes. It should look like peanut butter and smell like popcorn.
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