Mushroom Étouffée

published: 2025-09-05
cajun/creole/nola celery onions peppers

We make this 1–2 times each fall to celebrate the abundance of fresh peppers and celery at that time of year. Adapted from a recipe in John Thorne's book Serious Pig.

For the rice:

  • 1-2 cups rice
  • 3-5 cloves garlic, whole

For the étouffée:

  • ¼ cup butter or vegetable oil
  • ¼ cup flour, or gluten-free 1:1 flour replacement
  • 1 large onion, chopped
  • 1 very large or 2 med-large peppers, finely chopped
  • 2-3 stalks celery, thinly sliced
  • 2-3 cloves garlic, minced
  • 1 lb mushrooms, sliced
    • or 1 lb cooked crab or lobster meat

  1. Get the rice going:

    1. Combine rice and whole garlic with water.
    2. Bring to a boil, then reduce to a vigorous simmer.
    3. Simmer, covered, until rice is cooked.

  2. Meanwhile, make a roux:

    1. In a large cast iron pan, heat oil on med-high.
    2. Add flour, stirring vigorously to combine.
    3. Stir consistently for 10–15 minutes, until the roux is lightly colored.

  3. Add the onions to the roux, sauté until soft, about 5 minutes.

  4. Meanwhile, if using mushrooms:

    1. Heat a large pan over med-high heat.
    2. Add some additional butter and a pinch of salt.
    3. Lightly sauté the mushrooms for 5–10 minutes. (They should not be totally soft yet; they'll be cooked more later.)

  5. Add the celery, peppers and minced garlic to the onions, and sauté until soft, another 5 minutes.

  6. Add the crab, lobster meat, or mushrooms and 1 cup of water to the étouffée.

  7. Simmer, stirring occasionally, for 10 minutes.

Serve over rice, with hot sauce or sliced hot peppers.