How To Cook Napa Jack's Cajun Seafood Étouffée

Web chef, Kimberly Turner, shares with you How to Cook Napa Jack's Cajun Seafood Étouffée!


Butter 6 Tablespoon
Olive oil 1 Dash
Flour 1/2 Cup (8 tbs)
Celery stalks 3 , chopped to make 2 cups.
Green pepper 1 , diced
Cipolline onions 1 , chopped
Carrots 1/2 , grated
Long pepper 1/2 , minced
Tomatoes 4 , chopped
Bay leaf 1
Chili flake 1/4 Teaspoon
Spice rub 2 Tablespoon (Napa jack's poultry rub for chicken and fish)
Sweet smoked paprika 1/4 Teaspoon
Freshly ground pepper 1/8 Teaspoon
Cayenne pepper 1/8 Teaspoon
Dried thyme 1/8 Teaspoon
Oregano 1/4 Teaspoon
Stock 1 Quart
Littleneck clam 1 Pound , scrubbed, rinsed
Mussels 1 Pound , scrubbed, rinsed
Shrimp 2 Dozen
Chopped parsley 1 Tablespoon



Preheat a Dutch oven on stove top.


Heat butter and olive oil in Dutch oven. Add flour to it and whisk well in medium heat to get a peanut butter colored roux.

Add bell pepper and celery to the roux and when they are done halfway through, add carrots, and onions.

In a bowl combine bay leaf, chilli flakes, spice rub, ground pepper, cayenne pepper, smoked paprika, thyme, oregano and mix well.

Add the spice mixture and tomatoes to oven and cook for 3-4 minutes.

Pour in the stock and whisk well. Bring the ingredients to boil and then allow to simmer for 45 minutes to 1 hour.

Add clams and mussels and stir well. Cover with lid and cook for 5-8 minutes and then add shrimps.

Garnish with chopped parsley.


Serve on top of cooked rice and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 70 Minutes
Ready In: 70 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 946Calories from Fat 273

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 692 mg28.83%

Total Carbohydrates 149 g49.7%

Dietary Fiber 46 g184%

Sugars 8 g

Protein 54 g108%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet