Kenneth Temple | @kennethtemple_
Wild Alaska Pollock Surimi Seafood Etouffee
Serves 6
Ingredients:
8 tablespoons unsalted butter
½ cup all-purpose flour
1 medium onion, chopped medium
1 bell pepper, chopped medium
3 stalks celery, chopped medium
4 garlic cloves, chopped fine
2 bay leaves
3 tablespoons Cajun seasoning
1 teaspoon cayenne
1 teaspoon dry thyme
3 ½ – 4 cups low sodium chicken stock
12 oz. Wild Alaska Pollock Surimi Seafood
1 ½ cups sliced green onions
4 cups cooked rice
Hot sauce to taste
Directions:
To make my Wild Alaska Pollock Surimi Seafood Etouffee, follow these directions:
Heat a 5-quart pot over medium heat, add butter. Once the butter has melted, whisk in the flour until a peanut butter brown color is achieved. Stir in the onion, bell pepper, and celery, and cook for 3 minutes. While the trinity cooks, in a small bowl, mix together the kosher salt, black pepper, cayenne, and thyme. Stir in the garlic, bay leaves, kosher salt, black pepper, cayenne, thyme, and white pepper.
Whisk in the stock in 1 cup at a time, until smooth, between each addition. Bring to a boil, reduce heat to a simmer, cook for 2 minutes. Taste and adjust flavors to taste. Add the surimi, and cook for 3 minutes until crawfish tighten in appearance. Stir in a ½ cup of green onions. Serve immediately over rice and garnish with remaining green onions.
