Big Daddy Jay's Étouffée Base Meal Prep

Hi Folks! If you are like me, cooking a full meal every night is a struggle. The prep, the dishes.....the time. So, in order to battle this, I like to do some meal prep and try to make a few of the nights easy peasy. Here is a recipe that can easily be frozen, thawed, heated up, add fresh shrimp, and in 5 minutes, you are done! That's all! Enjoy!

Ingredients

1 gallon shrimp stock

16 cups trinity mix

4 Tomatoes

1 1/2 cup flour

1 pound butter

1/4 cup Worcestershire

1 bunch parsley

2 bunches green onions

1 teaspoon red chili powder

2 tablespoons salt

1 teaspoon black pepper

Juice and zest from 2 lemons

1/4 cup garlic

3 bay leaves

Start by getting your mise en place setup. Prep your vegetables and have them ready. Then we are going to start the roux. In a skillet, melt the butter over medium temperature. Once all the butter is melted, add the flour and stir regularly until the roux has turned an almond brown. Remove from heat and set aside.

In a large pot, brown sliced bacon. Add the trinity mix and cook until onion has begun to caramelize and has become very fragrant. Add the garlic and cook for another two minutes. Now, we are going to add the tomatoes and soften them up a bit, about another 5 minutes or so. Finally, add the remaining ingredients saving the stock and roux for last. Once all ingredients have been combine, thoroughly stir together and let stew for about half an hour, or until the base is plenty thickened. Enjoy!