Coralpass Étouffée

From a national-award-winning chef

Ratio

VEG OIL 60WHITE WINE 120SHRIMP STOCK 1440

Ingredients

BUTTER227 g
FLOUR120 g
VEG OIL60 ml
ONION300 g
GREEN BELL150 g
FRESNO CHILE10 g
CELERY120 g
GARLIC20 g
TOMATO90 g
BAY LEAF2 each
CAJUN SPICE15 g
PEPPER2 g
WHITE WINE120 ml
SHRIMP STOCK1440 ml

Method

This one needs stove heat — jar fill-lines aren’t the whole story yet.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Chef de cuisine at Virtue Restaurant in Chicago’s Hyde Park; James Beard Emerging Chef 2023 and Food & Wine Best New Chef. Black Southern and diaspora cooking; Top Chef Houston finalist.

Originally published as Étouffée Sauce.

Adapted from a recipe published by Damarr Brown in Damarr Brown / Virtue (StarChefs walleye).

FAQ

Can this go in a shake jar?+

This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.

What do the quantities mean?+

Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.

Where did this recipe come from?+

Adapted from Damarr Brown / Virtue (StarChefs walleye) (published as “Étouffée Sauce”). Full citation lives in Provenance.