Steps to Prepare Mario Batali Etouffee with Wagyu Beef Cajun Sausage

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, etouffee with wagyu beef cajun sausage. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Etouffee with Wagyu Beef Cajun Sausage is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Etouffee with Wagyu Beef Cajun Sausage is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have etouffee with wagyu beef cajun sausage using 28 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Etouffee with Wagyu Beef Cajun Sausage:

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

Steps to make 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!

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