INSIDE THE BARREL

Featured Dish: Cajun Pasta Ettouffe

It’s not very often that Rum Barrel Chef Pat Dunn lets his secrets out of the kitchen, but we’re sharing this one exclusively with our fans and loyal readers.

May we introduce…
Cajun Pasta Ettouffe 
Yield: One Portion
Oil, as needed
4 oz. Sliced Andouille Sausage
4 oz. Rock Shrimp
7 oz. Cooked Penne Pasta
7 oz. Ettouffe Cream Sauce 
t.t. Parm Cheese   
t.t. Salt
t.t Pepper
Method: 
1. Sweat Andouille Sausage in oil for 3 mins.
2. Add Rock Shrimp and cook ½ way.
3. Add Penne Pasta and mix.
4. Deglaze pan with 7 oz. Etouffe Cream Sauce and mix.
5. Place in serving bowl and garnish with Parmesan Cheese.
Not sure how to make the Cream Sauce? That’s OK. We’ve got that, too!
Etouffe Cream Sauce
12 oz. Blended Oil
10.5 oz. Red Bell Peppers
14 oz. Diced Celery
16 oz. Yellow Onion
2.25 oz. Chopped Garlic
.5 oz Black Pepper
.15 oz Cayenne Pepper
.25 Cajun Seasoning
8 oz. AP Flour
5 oz. Green onion
1 oz. Chopped Cilantro
3 #’s Chopped Tomatoes with juice
4 oz. Lobster Base
1 qt. Water
4 oz Sherry
8 oz White Wine
1 qt Heavy Cream
.5 oz Tabasco
t.t Salt
t.t Pepper
Method:
  1. Heat Oil. Once oil is hot add: peppers, celery, onion and garlic. Sweat on low heat for 5 mins.
  2. Add Seasonings
  3. Add Flour and mix well
  4. Add tomatoes, lobster base, water, sherry, white wine and heavy cream and bring to a boil.
  5. When sauce has thickened turn off heat.
  6. Finish with sliced scallion, cilantro and Tabasco.
For more amazing dishes at The Rum Barrel, check out our menu.

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