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In order for the taste of etouffee with wagyu beef cajun sausage, you need to do start from the type of ingredients, then selection of ingredients that are good to how to process and serve it. No need Confused if want prepare etouffee with wagyu beef cajun sausage delicious as long as you know the trick and how to make this dish can be serving very special.

Ingredients and seasonings required for prepare

1. Prepare 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Cajun Sausage (ground)
2. Prepare 2 LB Large Shrimp (keep tails on, peel and devein)
3. Take 2 TBSP Grapeseed Oil
4. Prepare 1/4 CUP Butter
5. Prepare 1/2 CUP Flour
6. Prepare 1/2 CUP Sweet Onion (small diced)
7. Prepare 1 CUP Celery (small diced)
8. Prepare 1 Large Green Bell Pepper (small diced)
9. Prepare 1 Jalapeno (seeded and small diced)
10. Use 3 CUP Chicken Stock
11. Prepare 2 TBS Tomato Paste
12. Take 1 Bay Leaf
13. Take 1 TSP Kosher Salt
14. Prepare 2 TSP Hot Sauce
15. Prepare Cajun Spices for Shrimp
16. Prepare 1/2 TSP Cayenne Pepper
17. Take 1 TSP Paprika
18. Take 1 TSP Garlic Powder
19. Prepare 1 TSP Onion Powder
20. Prepare 1/2 TSP Oregano
21. Use 1/4 TSP White Pepper (ground)
22. Use 1 TSP Kosher Salt
23. Use Long Grain Rice
24. Take 4 CUP Hot Water
25. Take 2 TSP Kosher Salt
26. Prepare 2 CUP Long Grain Rice
27. Prepare Garnish
28. Prepare 1/4 CUP Green Onions (sliced)

Add Recipes Clear Meal Plan Print Taste Preferences Make Yummly Better. Cajun Louisiana, New Orleans foods are some of the best food in the country. No matter if you are looking for Gulf shrimp, Crawfish, Alligator meat, Oysters, Turducken, or any other Cajun food. Cajun Sausage and Rice Skillet (One Pan Dinner!) • One. trend www.onelovelylife.com Instructions.

How to cook Etouffee with Wagyu Beef Cajun Sausage:

1. PREPARING THE WAGYU BEEF CAJUN SAUSAGE, ROUX, AND VEGGIES Heat a large Dutch oven over medium heat, and add in the grapeseed oil.Once the oil is hot, add in the Wagyu beef Cajun sausage in small pieces.Use a wooden spoon break up large pieces.Once the Cajun sausage has cooked, use a slotted spoon to remove it from the Dutch oven. Reserve.Leave the leftover fat/juices in the Dutch oven.Add the butter to the Dutch oven, and melt.
2. Whisk in the flour, and cook over medium heat until a dark golden brown roux is achieved. This will take approximately 15 minutes. Keep whisking the entire time.Once the roux is a dark golden brown, add in the diced sweet onion, diced celery, diced green bell pepper, diced and seeded jalapeno, and the tomato paste.Stir to coat everything with the roux.Slowly whisk in the chicken stock.Once the chicken stock has been incorporated, add in the bay leaf and kosher salt.
3. Cover the Dutch oven with a lid, and reduce the heat to low. Let it simmer on low for 20 minutes.
4. PREPARING THE RICE Add the water and kosher salt to a medium size sauce pan.Bring to a boil over medium-high heat.Stir in the rice, and bring to a simmer.Then, reduce the heat to low, and cover the sauce pan with a lid.Cook for 20 minutes or until there is no longer any liquid left.Keep the rice covered until ready to serve. Fluff with a fork before serving.
5. PREPARING THE SHRIMP In a medium size bowl, mix the peeled and deveined shrimp with the Cajun spices (cayenne pepper, paprika, garlic powder, onion powder, oregano, ground white pepper, and kosher salt).Reserve.
6. FINAL STEPS Add the Wagyu beef Cajun sausage and the shrimp to the Dutch oven. Stir well.Cover with a lid, and let it cook for 3 minutes on low. This will allow the shrimp to cook through - they should all be pink.Add in the hot sauce, and season to taste with kosher salt and freshly ground black pepper.Serve the etouffee hot with the long grain rice, and garnish with sliced green onion. Enjoy!
7. Done and ready to serve!

Warm butter or oil in a large skillet over medium heat. Remove sausage from pan and set aside on a large clean plate/bowl. The strips were sliced with the grain giving this Cajun Beef Jerky some good chew.. The cayenne pepper, seasoning salt, and paprika just go so well with the vinegar based marinade. Etouffee Sauce Melt the butter in a large saucepan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and reduce the heat to simmer.

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