Sunday, December 9, 2018

Green Bean Étouffée - Smothered Green Beans

Green beans with onions and tasso or andouille, smothered in a light roux gravy.
Green beans with onions and tasso or andouille, smothered in a light roux gravy.

Green Bean Étouffée

Give us the opportunity to smother something in gravy in the south, and we'll sure do it - seafood certainly, but yes, even green beans and peas y'all! Hey, what can I say? Gravy is good stuff.

If you've ever had the opportunity to eat the green bean side dish from Popeye's Louisiana Kitchen - my favorite place for fried chicken when I have a craving for it and don't want to deal with the mess - then you're already familiar with smothered green beans. A simple side dish made from a light roux, sauteed onion, chopped tasso and green beans simmered in the gravy. It's absolutely delicious!

I'm using fresh blanched green beans here, but I've also used canned and frozen beans.

Here's how to make it.


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Yum

Recipe: Green Bean Étouffée - Smothered Green Beans

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 30 min

Total time: 40 min
Yield: About 4 to 6 servings

Ingredients
  • 1-1/2 pounds fresh green beans
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chopped onion
  • 1-1/2 cups chopped tasso or andouille smoked sausage
  • 2 cups chicken stock/broth
  • 1-1/2 teaspoons kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon cayenne pepper, optional
  • 1 tablespoon butter or bacon drippings
Instructions

Prep green beans by trimming ends and snapping into thirds. Bring a deep pot of water with 2 tablespoons salt to boil, add green beans, cover and boil for 5 minutes. Drain and transfer to a large bowl of iced water to stop the cooking process. Once cooled, drain and set aside.

Meanwhile, melt butter, add flour; cook and stir about 5 minutes until beige. Add onion and cook 3 minutes; add tasso and cook another minute. Slowly add in chicken stock/broth, bringing to a boil. Add the beans, salt, pepper and cayenne. Reduce heat and simmer uncovered about 20 minutes, stirring occasionally. Finish with tablespoon of butter or bacon drippings and blend in.

Cook's Notes: May substitute canned cut green beans, drained, or frozen, thawed. May also substitute smoked ham, kielbasa or other mild smoked sausage or cooked chopped bacon for the tasso or andouille.

Source: http://deepsouthdish.com

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Posted by on December 9, 2018
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4 comments:

  1. AT LAST! An alternative to the wretched green bean casserole that proliferates at this time of year. Cannot express my relief, Mary. Thanks for this gift.

    ReplyDelete
    Replies
    1. You're welcome! Although I admit to still loving the old classic green bean casserole, I also have written a recipe with a homemade cream sauce that I have to say is pretty awesome! You can find that
      here
      .

      Delete
  2. looks so yummy, I will try tomorrow with some pan fried pork chops. Thank you for your wonderful recipes. Some bring back memories of forgotten foods from my youth.

    ReplyDelete

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