Steam Cajun bell pepper strips and greens in butter for five min. Season with Cajun celery salt, spices, chili and basil. (Afterwards already put on the long grain rice).
Bring stock to a boil, add roux and simmer gently over medium heat for five min. Add greens and cook for 150 mmin.
Add scallions and lobster pieces and cook on stove for three to four min until fork-tender. Season to taste.
Serve on steamed white rice.
Etouffee literally means something like ‘heaped over’ and refers to dishes with lots of sauce. Usually the small Lousiana river crabs are part of this dish. Lobster, armored crab, crawfish tails or crab meat cut into slices is ditto suitable. Crawfish can be substituted for lobster or large uncooked crawfish tails in some Cajun cuisine recipes.
For a poultry etouffee, use chopped chicken instead of lobster.
Tip: Always use aromatic spices to enhance your dishes!
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