Etouffee means smothered in French. This stew is typically made with one type of protein, but you're home. Add as much of a variety as you like. You'll receive the ingredient list and recipe with purchase. Feel free to purchase already made stock and prepped vegetables and just come in at the start of the second hour if your schedule requires it.

First Hour: Make shrimp stock from scratch + Prep trinity (onions, celery, peppers) 

Second Hour and a half: Make the roux and the étouffée

Requirement: Come to class with your protein cleaned and prepped if it requires to take the shells off. SAVE THE SHELLS LEADING UP TO THIS CLASS if you'd like to make a larger batch of stock: rinse and store any shells in the freezer.

Tradiitonally served with rice. Feel free to make with grits or cornbread (We will not be making this part together though). You can also make it as spicy as you like.