
Prep Time | 20 minutes |
Cook Time | 40 minutes |
Servings |
Yield 8 bowl, 10-12 mini waffles
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- 2 tablespoons canola oil
- 2 tablespoons butter
- 4 tablespoons flour
- 2 cups vegetable broth
- 1 yellow onion diced
- 2 cups okra chunks
- 4 cloves garlics minced
- 2 stalks green onions chopped
- 3 stalks celery diced
- 1 green bell pepper seeded and diced
- 2 tablespoon parsley minced
- 1 1/2 tablespoon Tomato Paste
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon oregano
- 1/2 tablespoon Basil
- 1 tablespoon paprika
- 2 teaspoons dried thyme
- 1/2 teaspoon Salt
- 1/2 teaspoon black pepper
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 teaspoon Kosher salt
- 1 1/2 tablespoons baking powder
- 1 teaspoon sugar
- 1 2/3 cups milk
- 2 eggs lightly beaten
- 1/4 cup butter melted
- 2 shallots cut in 1/4 inch rings
- 1/2 flour
- 1/4 teaspoon Salt
- Dash black pepper
- 1 cup oil for frying
Ingredients
Etouffee
Waffle Batter
Shallot Rings
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- Combine the dry ingredients in a separate container and the wet ingredients in a bowl. Whisk the wet ingredients and gradually add in the dry ingredients until the batter comes together. Pour into waffle iron and cook until golden for about 1 minute to a minute and a half.
- In heavy pot, melt the butter with the oil over medium heat. Add in the flour to make a roux. Cook the roux until the color goes from blond to brown about 8-10 minutes. Add in the onions, bell pepper, celery and garlic. Saute until fragrant for about 3 minutes.
- Add in the tomato paste and spices/herbs. Toast for a minute. Add in broth, Worcestershire sauce, parsley and bay leaf. Bring to a boil and lower the heat to simmer for about 20 minutes. Add in the okra and cook for another 8 minutes. Add water if sauce is too thick. Serve over rice or in a bowl with cornbread waffles on the side.
- Combine flour, salt, and black pepper in a medium sized mixing bowl. Add in the shallot rings. Preheat a pan with oil. Fry the shallot rings in batches until golden brown and crispy. Transfer to a paper towel lined bowl and sprinkle with more salt. Place as a topping for the etouffee.