Salmon Etouffee

This Salmon Etouffee is a hearty, comforting twist on the traditional Louisiana crawfish dish, using affordable canned salmon for a quick weeknight meal. The secret lies in the deeply browned roux, which provides a nutty, rich foundation for the sauce. Aromatic onions, celery, and shallots soften into the mixture, adding sweetness and texture, while garlic and tomato puree bring depth. A splash of Tabasco adds the signature Cajun kick. The salmon flakes gently into the thick, savory gravy, making it perfect for spooning over fluffy white rice. It’s a satisfying, budget-friendly dinner that feels like a warm hug from the South, requiring minimal effort but delivering maximum flavor. Ideal for families or anyone craving robust, spicy comfort food without the fuss of cleaning fresh seafood.

Cooking Method: Stewing

Cuisine: Cajun

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 619.4

Dietary: Kosher

Description

This Salmon Etouffee is a hearty, comforting twist on the traditional Louisiana crawfish dish, using affordable canned salmon for a quick weeknight meal. The secret lies in the deeply browned roux, which provides a nutty, rich foundation for the sauce. Aromatic onions, celery, and shallots soften into the mixture, adding sweetness and texture, while garlic and tomato puree bring depth. A splash of Tabasco adds the signature Cajun kick. The salmon flakes gently into the thick, savory gravy, making it perfect for spooning over fluffy white rice. It’s a satisfying, budget-friendly dinner that feels like a warm hug from the South, requiring minimal effort but delivering maximum flavor. Ideal for families or anyone craving robust, spicy comfort food without the fuss of cleaning fresh seafood.

Directions

1
Melt the margarine in a large skillet or Dutch oven over medium heat, then remove from heat temporarily.
2
Stir in the flour until smooth to create a roux base.
3
Return the pan to medium-low heat and cook the roux, stirring constantly, until it turns a deep dark brown color.
4
Add the chopped onions, shallots, garlic, and celery to the roux.
5
Cook the vegetables, stirring often, until they are soft and tender, about 15 minutes.
6
Dissolve the tomato puree in 1/4 cup of water and stir this mixture into the roux and vegetable blend.
7
Gradually stir in the remaining 3/4 cup of water to prevent lumps.
8
Gently fold in the canned salmon and chopped parsley.
9
Season with Tabasco sauce, salt, and pepper, stirring to combine all flavors.
10
Cover the pan and simmer gently for 20 minutes to allow the flavors to meld and the sauce to thicken.
11
Serve hot over cooked rice.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 619.4kcal

% Daily Value *
Total Fat 41.8g65%
Saturated Fat 11.2g56%
Cholesterol 110.0mg37%
Sodium 2801.8mg117%
Total Carbohydrate 14.3g5%
Dietary Fiber 2.1g9%
Sugars 3.6g
Protein 42.0g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/salmon-etouffee/