PANTRYFLEX

stove · bbq sauce

NATIONAL AWARD WINNERPrep 10 minCook 15 min

Coralpass Étouffée

Independent adaptation of a publicly published Damarr Brown recipe. Not affiliated with, sponsored by, or endorsed by Damarr Brown.

Damarr Brown's Coralpass Étouffée, from the published recipe.

Ratio

Ratio by volume: Vegetable Oil 60 ml, White Wine 120 ml, Chicken Stock 1440 ml
Vegetable Oil 60 mlWhite Wine 120 mlChicken Stock 1440 ml

Ingredients

  • Butter — 1 cup (227 g)
  • Bread — 1 cup all-purpose flour (roux) (120 g)
  • Vegetable Oil — 1/4 cup (60 ml)
  • Onion — 1 pint small-diced (300 g)
  • Red Pepper — 1 cup small-diced green bell (150 g)
  • Fresno Chile — 1 Tbsp minced Fresno (10 g)
  • Celery — 1 cup small-diced (120 g)
  • Garlic — 2 Tbsp minced (20 g)
  • Tomato — 1/2 cup rough-diced Roma (90 g)
  • Bay Leaf — 2
  • Chile Powder — 2 Tbsp Cajun seasoning (15 g)
  • Pepper — 1 tsp (2 g)
  • White Wine — 1/2 cup (120 ml)
  • Chicken Stock — 1 1/2 quarts shrimp stock (1440 ml)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Coralpass Étouffée wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

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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 Damarr Brown recipe (Damarr Brown / Virtue (StarChefs walleye)).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

Companion jar