Filipino cuisine has been shaped by centuries of Chinese, Malaysian, Spanish, Indian, and Western influences. As a small South-Eastern country compromised of approximately 7,600 islands and with eight different major dialects, Filipino food is as diverse as its geography, history and culture. Despite each province’s distinct cooking preferences, there’s one particular dish that’s almost always the centre of every special celebration: Lechon. 

Related: 10 Popular Filipino Recipes, From Chicken Adobo to Halo-Halo 

Lechon is a whole roasted young suckling pig known for its juicy and fatty meat and irresistibly crispy skin, Chef Kuya P, the head chef at Toronto-based Filipino restaurant Lamesa, explains.

From Christmas to graduations and weddings, the difference between a get-together and a party is whether or not Lechon will be served as the main dish.  

“In the Philippines, every region has their method of cooking lechon. Some people would even fly out Lechons from different regions of the country for big celebrations like their wedding just because they like that particular type of Lechon style so much,” says Chef Kuya P.  

In other words, Filipinos are as passionate about Lechon as Italians are passionate about pasta.

Due to the size of a whole Lechon, many people opt for Lechon kawali. Lechon kawali is a crispy deep-fried pork belly made in a pan for a more accessible way to enjoy everyone’s favourite special Filipino dish. Here are five simple tips for cooking the best Lechon kawali: 

Choose the Perfect Cut of Pork Belly

The most important part of cooking Lechon kawali is the cut of your pork belly. 

“Make sure you have a good fat to meat ratio,” Chef Kuya P explains. Pork belly is a boneless cut of meat and is topped with a thick layer of fat. If you’re making Lechon kawali, you’ll want to find a cut that’s at least 20 to 30 per cent fat. The higher the fat content, the longer it takes to render, but that melt-in-your-mouth tenderness will always be worth the wait.

See Also: Fried Pork Belly Pairs Perfectly With Crunchy Papaya Salad in This Traditional Thai Dish

Add in Your Aromatics While Brine Boiling

Boiling your cut of pork belly until tender is an essential part of making your Lechon kawali as juicy as can be. Infuse flavour into your Lechon kawali and create a bine boil by turning to classic aromatics found in Filipino cuisine, such as garlic, bay leaf, chilis and peppercorn, Chef Kuya P recommends. Doing this step is an easy way to enrich the dish, and this step will ensure that your Lechon kawali will retain moisture during the frying process. 

Related: How to Make Vietnamese Bun Cha

Thoroughly Dry Your Pork Before Frying

After your pork belly is cooked, drain the brine and add some salt and vinegar to the cut of meat. This step helps the pork belly dry out thoroughly while still retaining moisture, Chef Kuya P explains. Let it sit at room temperature for a minimum of two to three hours until the pork belly has dried completely.

You Might Also Like: Restaurant-Worthy Chinese Scallion Pancakes

Use The Right Equipment

Once the pork belly is thoroughly dried, it’s time to start frying. Divide your pork belly into batches and fry pork in the hot oil for approximately 3 to 5 minutes until the pork belly is golden brown and the skin is crispy. We recommend using a deep non-stick frying pan and only covering the pan partially while cooking. Additionally, don’t skip out on using a grease splatter screen while making Lechon kawali.

Don’t Forget the Lechon Sauce

Lechon kawali isn’t the same without a side of Lechon sauce. “Lechon sauce is a liver sauce made with breadcrumbs that’s sweet, acidic, and garlicky,” Chef Kuya P explains. Although there are many different ways to make Lechon Sauce, most Filipinos prefer using a bottle of Mang Tomas All Purpose Sauce instead.

 Similar to how you might think of Heinz when you think of ketchup, the particular taste of Mang Tomas All Purpose Sauce is a fan-favourite for Lechon sauce.  “Everyone who knows lechon sauce knows this brand, and if they ask for it, they will ask for it by the brand name Mang Tomas,” he explains. You can purchase Mang Tomas All Purpose sauce at your local Asian grocery retailer. 

Looking for a healthy side for your hearty Lechon kawali? Try serving it alongside this silky, tender Chinese eggplant.

Photos courtesy of Getty Images. 

From creamy risottos to comforting sauces, broth, stock and bouillon are pantry staples for preparing some of our favourite cold-weather recipes. Beyond serving as a liquid base, these ingredients add a subtle element of flavour to your dish without overpowering your chosen seasonings. Given their similar culinary applications, you might wonder: are broth, stock and bouillon essentially all the same thing? Or is it better to choose one over the others when making a particular recipe?

The difference between bouillon and broth

Let’s start with the simplest of the trio to distinguish: bouillon and broth. ‘Bouillon,’ which is the French word for ‘broth,’ is used to describe broth that has been dehydrated into a powder or cube.

What is bouillon?

Bouillon is typically used as a time-saving substitute for a made-from-scratch liquid broth. The flavour of bouillon can vary significantly depending on the composition of its dehydrated base, which can include meats like chicken, beef or lamb as well as veggies. Bouillon can also be seasoned with a wide variety of spices and herbs.

One bouillon cube or a teaspoon of bouillon powder can be dissolved in one cup of boiling water to make one cup of broth. You can also melt bouillon cubes or powder directly into soups, stews, sauces and curries to enhance their flavour and create a thicker consistency. Some chefs also like to use bouillon powder (or grated bouillon cubes) as a seasoning salt, sprinkling it over foods to add a boost of umami-driven flavour.

The difference between broth and stock

The terminology gets a little more blurry when it comes to stock versus broth, with some chefs using the words interchangeably or defining them slightly differently. ‘Stock’ and ‘broth’ both refer to liquid that has been simmered slowly with meat and veggies. The distinction between the two can generally be made based on whether bones and seasoning are also added to the liquid.

Related: This Taiwanese Beef Noodle Soup is Brothy, Slurpy Perfection

What is broth?

Most chefs agree that seasoning is one of the key differences between broth and stock. The addition of seasoning makes broth flavourful enough to sip solo. Many of us know the soothing feeling of warm broth slurped straight from a mug when nursing a cold or flu. Stock, by contrast, has a more neutral taste and isn’t often consumed on its own.

Although broth can be enjoyed by itself, you can also use it in cooking. Broth typically has a lighter consistency than stock, making it an ideal base for deliberately simple dishes like chicken noodle soup, as well as for meals that already have plenty of body like risotto, stuffing or casseroles.

Get the recipe: Immune-Boosting Chicken Soup

What is stock?

Stock is traditionally made by simmering liquid with bones, such as chicken, beef, pork or fish. The bones release collagen and marrow into the liquid, giving stock a heartier consistency than broth. Stock is also cooked for longer than broth to give the bones and cartilage time to break down. In recipes, you’ll usually see stock used to create a richer mouthfeel, such as in sauces, gravies and stews.

You can think of stock as the best choice for texture and broth as your go-to for flavour, but this is a loose rule with many exceptions. For example, some chefs choose to add seasonings, mirepoix or other aromatic ingredients to their stock in order to give it more flavour.

Related: How to Make Fast Homemade Turkey Stock with Your Instant Pot

The bottom line

Although broth, stock and bouillon are not exactly the same, they can generally be used interchangeably in cooking. If you have the option, go for broth or bouillon when the flavour of the liquid is a key element of your recipe, and reach for stock to add new depths to a well-seasoned dish.

Images courtesy of Getty Images and Pexels.

Rarely are tarts seen alone. We tend to bring them to the table in the company of other small dishes for a summer lunch: radishes on a dish of ice; a coarse, piggy terrine; a bowl of leaves and herbs; or a wedge of cheese. And yet they can be a main dish, if the filling is substantial and it is served with generosity. In the spring of 2018, I made a tart that would pass as a principal dish.

Satisfying enough to be offered as you might a pie, with a single green vegetable on the side. The result was a saffron-hued butternut and bacon tart, served with nothing more than a big blue and white bowl of peas at its side. The recipe hit the spot and I have been making it ever since.

Note: In theory, there is little need to peel the butternut squash, but I do here. The skin, however tender, seems at odds with the gentle texture of the tart filling. Add as much water as you need to make the pastry easy to roll, but it is worth remembering that the less water you put in the less likely it is to shrink in the oven.

Butternut and Bacon Tart

Prep Time: 20 minutes
Chill Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 35 minutes
Serves 4

Ingredients
For the pastry
⅜ cup butter
1 cup plain flour
1 egg yolk
4 Tbsp Parmesan, grated
1-2 Tbsp water

For the filling
1 butternut squash (about 500 g)
8 strips smoked bacon
1 Tbsp olive oil
2 eggs
1 cup whipping cream
¼ cup milk
Handful parsley, chopped

To finish
2 Tbsp Parmesan, grated

Directions
1. Make the pastry: cut the butter into small dice and rub into the flour with your fingertips until it has the texture of soft, fresh breadcrumbs. Alternatively, reduce to fine crumbs in a food processor. Add the egg yolk, the Parmesan and the water, a tablespoon at a time, stopping when you have a firm, even-textured dough. Set the oven at 375° F.

2. Peel the squash, halve lengthways and discard the fibres and seeds (you should be left with about 350 g). Then cut the flesh into short wedges, each weighing roughly 35 g. Place the pieces in a steamer basket and cook over boiling water for 8–10 minutes until soft. Cut the bacon into pieces the size of a postage stamp then fry in the oil in a shallow pan until the fat is translucent and just starting to crisp. Remove from the heat.

Related: A Veggie-Packed Crustless Quiche Recipe

3. Beat the eggs, cream and milk, season, then add the chopped parsley. Place an 8-inch round tin with a removable base on a baking tray and line with the pastry, making certain you have pushed the dough deep into the edges and that there are no tears or cracks. Chill for 20 minutes in the fridge.

4. Line the pastry case with baking parchment and baking beans, then bake for 20 minutes. Remove the beans and return the pastry case to the oven for 3–5 minutes or until the pastry is dry to the touch.

5. Lower the heat to 355° F. Place the pieces of squash in the pastry shell, then scatter over the crisped bacon. Pour in the custard and dust the surface with the grated Parmesan. Bake for 30 minutes or until the custard is just set. Remove from the oven and leave to cool until just warm (when tarts such as this are at their most delicious).

Excerpt from A Cook’s Book by Nigel Slater ©2021. Published by HarperCollins Publishers Ltd. All rights reserved.

A Cook’s Book: The Essential Nigel Slater with over 200 recipes, $40, amazon.ca

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Related: Save That Leftover Pie Dough and Make These Cinnamon Pinwheel Cookies!

Using leftover cheese rinds as a base for a broth that then can be used for cooking beans and making simple soups, sauces, or risotto? Amazing. You can use your rinds from Parmesan or any other hard cheese you like to curate your own signature rind broth. The ratio is a simple eight parts water to one part rind.

Note: One pound of cheese rinds sounds like a lot, but they add up fast, especially since they can last in your freezer for years. Start stashing them there for your next batch of broth or to add flavor to your next soup, sauce, or stew. Since Parmesan rinds have become such a hot flavor commodity, you can buy them at the cheese section of your local deli or grocer (some give them away for free!). Just ask at the deli where you can find them.

Parm Broth

Total Time: 1-2 hours
Yield: 6 cups

Ingredients
8 cups water
1 lb Parmesan rinds, rinsed and trimmed of any unwanted spots
1 bay leaf
½ onion
12 black peppercorns
Small bunch parsley stems

Optional Add-Ins
A few smashed garlic cloves
Aromatics e.g., celery stalks, leek, a carrot, or some fennel
Sage leaves or sprigs of thyme or oregano

Directions
1. Place all of the ingredients, including the optional add-ins, in a stockpot and bring to boil. Reduce to a simmer and cook for up to 2 hours. After 1 hour, taste, and if it is to your liking, it’s done. If not, simmer up to 1 hour longer, tasting along the way.

2. Strain and let cool, then store in the fridge for up to 1 week or in the freezer for up to 6 months.

Related: Don’t Toss ‘Em! 5 Delicious Ways to Use Broccoli Stems

Excerpted from Cook More, Waste Less by Christine Tizzard Copyright © 2021 Christine Tizzard. Photography © Reena Newman. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Cook More, Waste Less: Zero-Waste Recipes to Use Up Groceries, Tackle Food Scraps, and Transform Leftovers, $30, amazon.ca

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Related: Save That Leftover Pie Dough and Make These Cinnamon Pinwheel Cookies!

A hearty vegetarian chili that features fresh winter greens and white beans. This not-so-traditional chili is loaded with vegetables and will keep you warm on the snowiest of winter nights. Use your favourite mix of winter greens; spinach, kale, chard, rapini or collards. For a vegan friendly version, simply use a dairy-free cheddar cheese and sour cream for topping!

White Bean and Winter Greens Chili

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Serves: 4 to 6

Ingredients
2 Tbsp extra virgin olive oil
4 cloves of garlic, sliced
1 medium onion, diced
2 stalks of celery, diced
2 carrots, peeled & diced
1 bell pepper, diced
1 Tbsp dried oregano
1 Tbsp chili powder
2 tsp smoked paprika
2 tsp cumin
Salt and pepper, to taste
19 oz can of white beans, rinsed and drained
28 oz can of pureed or chopped tomatoes
4 cups low sodium vegetable or chicken stock
12 ounces (about 2 bunches) of winter greens, stemmed & torn into pieces
Grated cheddar cheese, for serving
Sour cream, for serving
Crushed tortilla chips, for serving

Directions
1. In a heavy bottom pot over medium heat add the oil, garlic and onion. Cook until translucent, about 2 minutes.

2. Add the celery, carrots, pepper, oregano, chili powder, smoked paprika, cumin, salt and pepper. Cook until the vegetables have softened, about 5 minutes.

3. Stir in the beans, tomatoes and stock. Bring to a boil and reduce to a simmer. Cover and continue cooking until thickened, about 45 to 60 minutes.

4. Add the winter greens and continue to cook until wilted, about 5 minutes. Season to taste with salt and pepper.

Related: This 20-Minute Tuscan White Bean Skillet is a Dinner Winner

5. Transfer to serving bowls and top with cheese, sour cream and tortilla chips.

Love Marcella’s vegetarian chili? Try her air fryer Brussels sprouts next!

Images courtesy of Getty and Pexels.

Okonomiyaki (お好み焼き) is a Japanese savoury pancake made with flour, eggs, finely-chopped cabbage and customizable add-ins such as shrimp, scallops, bacon, chicken, bell peppers, and mushrooms. Cooked to a perfect crisp on an iron griddle, okonomiyaki is then adorned with tasty toppings like okonomiyaki sauce, Japanese mayo, bonito flakes, green seaweed flakes and red pickled ginger, each contributing to the flavour symphony that makes this dish so wildly delicious. There are also variations in the batter, fillings and toppings depending on region.

This version is based on the most popular style of okonomiyaki, originating from Osaka. I fell in love with this style of okonomiyaki when I lived around the corner from a long-standing, tucked-away gem of a restaurant called Okonomi House in Toronto. Next to experiencing the real deal in Osaka or a place like Okonomi House, making okonomiyaki at home is fun and very doable. Plus, I’m all about any recipe loaded with veggies and protein that qualify as a proper standalone meal. And just as the word “okonomi” means “as you like” in Japanese, feel free to tailor the add-ins and toppings to your taste, substituting in different proteins or making it vegetarian.

Note
The Japanese ingredients used in this dish (instant dashi powder, okonomiyaki sauce, Japanese mayonnaise, katsuobushi and aonori) can be found at most large Japanese, Chinese and Korean supermarkets.

Okonomiyaki

Prep Time: 15 minutes
Cook Time: 35 minutes (less if cooking multiple pancakes at a time on a griddle)
Total Time: 50 minutes or less
Servings: 4

Ingredients
For the okonomiyaki batter
1 cup all-purpose flour
¼ tsp salt
¼ tsp baking powder
1 packet (7g) instant dashi powder (optional)
¾ cup water
4 large eggs, whisked
4 cups green cabbage, very finely chopped
2 scallions, finely chopped
2 Tbsp beni shoga (red pickled ginger), roughly chopped (optional)
1 cup raw bay scallops, defrosted and patted dry, cut into ½-inch pieces
1 cup raw shrimp, defrosted, peeled and deveined, patted dry, cut into ½-inch pieces (from 6-7 jumbo shrimp)
Oil, for cooking
3 strips uncured pork belly or regular bacon, cut into 1-inch pieces

Toppings
½ cup okonomiyaki sauce, warmed slightly in the microwave (For a homemade substitute, whisk together 4 Tbsp ketchup, 4 Tbsp  Worcestershire sauce and 2 Tbsp sugar)
Japanese mayonnaise, to taste
Katsuobushi (fermented smoked dried bonito flakes), to taste
Aonori (green seaweed flakes), to taste
Beni shoga (red pickled ginger), to taste

Directions
1. For the okonomiyaki batter, in a medium bowl, whisk together flour, salt, baking powder, instant dashi powder (if using). Add water and whisk – it should be very thick. Add eggs and whisk to incorporate.

2. Into the batter, stir in pickled ginger and scallions. Add cabbage in gradually (it will seem like a lot of cabbage but rest assured, it is supposed to be thick with just enough batter to bind everything). Fold in scallops and shrimp.

Related: Japanese Fruit Sandos

3. Heat skillet over medium heat and drizzle with oil. Alternatively, you can use a cast iron griddle (smooth side) to cook multiple okonomiyaki at once, just use separate pot lids for each pancake.

4. Scoop one quarter of okonomiyaki batter onto skillet and form into a circle about 6-inches in diameter and 1-inch thick. Scatter ¼ of pork belly or bacon pieces on top and cover with lid. Cook for 4-5 minutes or when the bottom is lovely and brown. Flip using two flat spatulas. Cover and cook another 4-5 minutes or until second side is brown. Flip once more so bacon side is facing up again.

5. Cook uncovered one minute more. Transfer to serving plate or keep warm in 200 F oven. Repeat with remaining three pancakes, reducing heat to medium-low to prevent pan from over-heating and burning the remaining pancakes.

Related: Japanese-Inspired Rolled Hot Dog Omelette

6. To serve, spread a layer of okonomiyaki sauce (2 Tbsp per pancake), followed by squiggles of Japanese mayo, a generous heap of bonito flakes, sprinkles of green seaweed flakes and more red pickled ginger, if using.

Love Sonia’s okonomiyaki recipe? Try her Japanese chicken curry next!

If your TikTok FYP is anything like ours lately, it’s been flooded with videos of #custardtoast, the new viral recipe that just about everyone seems to be making. The premise is simple: take a piece of bread, smother it in yogurty “custard”, top it with berries and then bake (or air fry!) until the custard is set and the bread is perfectly golden.  While not every viral recipe is a winner, we were delighted to discover that this one absolutely is. Think of it as a prettier, easier take on classic French toast that tastes just like dessert for breakfast.

Custard Toast

Prep time: 5 minutes
Cook time: 10-12 minutes
Total time: 15-17 minutes
Servings: 2

Ingredients
2 1-inch thick slices of Challah or bread of choice
3 Tbsp Greek yogurt
1 large egg
1 Tbsp maple syrup
½ tsp vanilla extract
Zest of half a lemon
Handful of strawberries and blueberries
Maple syrup, to serve
Icing sugar, to serve

Directions
1. Set your challah slices on a cutting board and with a fork, spoon or your fingers, indent the center of the slice to create a well. Set aside.

Related: This Feta Tomato Pasta Trending on TikTok is as Easy as 1-2-3

2. In a small bowl, whisk together Greek yogurt, egg, maple syrup, vanilla extract and lemon zest until smooth. It should resemble a custard.

3. Spoon 2-3 tablespoons of the custard into the centre of each slice. Top with strawberry slices or blueberries.

4. Place on a parchment square and place in air fryer. Cook for at 350°F for 10-12 minutes or until the custard is set and the bread is golden. Serve with a dusting of icing sugar and a drizzle of maple syrup!

Looking for more tasty breakfast toast ideas? Try this perfect egg-in-a-hole next!

How do you take your eggs – scrambled, over easy, sunny side up? After you try this recipe, we have a feeling you’ll have a new answer: poached and laid over a garlicky, herby dollop of yogurt. Inspired by Turkish Cilbir (or poached eggs), this superbly creamy dish is topped with a spicy butter sauce for a welcome kick of heat. Break open the jammy yolk, swirl it into the thick yogurt and scoop it all up with some crusty bread for a simply divine breakfast. If you’re a fan of Middle Eastern labneh, this will be right up your alley.

Garlicky, Yogurty Turkish Eggs

Ingredients
For the garlicky yogurt:
1 cup Greek yogurt
2 cloves garlic, minced
½ tsp salt, to taste
1 Tbsp fresh dill, chopped

For the poached eggs:
1 Tbsp white vinegar
2 eggs

For the spiced butter sauce:
4 Tbsp butter, salted
¼ tsp cumin
¼ tsp paprika
2 tsp red pepper flakes

To garnish and serve:
Dill sprigs, to taste
Extra virgin olive oil
Freshly cracked pepper
Fresh crusty bread or pita

Directions
1. Combine all ingredients for the garlicky yogurt and set aside.

Related: Falafel Scotch Eggs Are Crispy, Jammy Perfection

2. For the poached eggs, bring a small pot of water to boil and add in vinegar. Once water is boiling, turn to low. Crack 1 egg into a small bowl or ramekin, and gently slip egg into simmering water. Repeat with additional egg and cook for 3 minutes, or until whites are firm but yolks remain soft. Remove eggs from water with a slotted spoon and place on cloth-lined plate.

3. For the spiced butter sauce, add butter to a small sauce pan and melt over medium heat until it bubbles. Stir in cumin, paprika and red pepper flakes turn off heat, allowing spices to infuse into butter.

Related: Eat Leftovers for Days With This West Indian Egg Curry and Roti

4. Divide yogurt between two plates and spread thickly across surface. Top with poached eggs, drizzle with spiced butter sauce and garnish with additional dill, flaky salt, freshly cracked pepper and a drizzle of olive oil. Serve immediately with crusty toasted bread.

Looking for more egg inspo? Find out how to make the perfect egg-in-a-hole!

Celebrate Black History Month by bringing the great taste of Louisiana into your kitchen. Together with French, Spanish and Indigenous American influences, African Americans are credited with creating Cajun cuisine as we know it today. This bright and vibrant Cajun Shrimp Étouffée recipe features the “Cajun Holy Trinity” of onions, bell pepper and celery and comes together in just 30 minutes. Étouffée means “smothering,” a technique that is applied in this recipe by coating the shrimp in a rich gravy-like sauce. While étouffée is both a Cajun and Creole cooking technique, this recipe leans more towards Cajun style of étouffée because it has a thicker, gravy-like consistency. One thing’s for certain: this dish will have you hooked on the lively flavours of Cajun cooking.

Shrimp Étouffée

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:
Cajun Spice Blend
1 tsp sea salt
¾ tsp paprika
¼ tsp dried thyme
¼ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp ground black pepper

Shrimp Étouffée
2 pounds raw shrimp, peeled and deveined
Sea salt, to taste
Cayenne pepper, to taste
1 Tbsp olive oil
3 Tbsp salted butter
1 small yellow onion, diced
1 medium green bell pepper, diced
2 stalks celery, thinly sliced
2 Tbsps all-purpose flour
½ cup canned diced tomatoes
1 ¾ cups chicken stock, plus ¼ cup if needed
½ tsp Worcestershire sauce
Cooked white rice or cauliflower rice, for serving
¼ cup green onions, sliced

Directions
1. Combine ingredients for the Cajun spice blend in a small bowl, mix and set aside.

2. Toss the shrimp in a bowl with a dash of salt and cayenne pepper, to taste. Heat the olive oil in a large pan over medium-high heat and cook the shrimp for about 30 seconds per side. The shrimp should not be fully cooked (it will finish cooking later in the simmering sauce). Transfer the shrimp into a bowl and keep warm until the juices from the shrimp seep into the bowl. Pour the shrimp juices into the chicken stock to bring the serving size to 2 cups. Supplement with additional chicken stock if necessary.

3. In the same pan over medium-high heat, add salted butter. Sauté  onions, bell pepper and celery for about 5 minutes until fragrant. Add in the entire Cajun spice blend and mix, then add in flour and mix for 2 minutes. Add in diced tomatoes and whisk in chicken stock and Worcestershire sauce, then bring to a simmer and cook for 5-7 minutes until the sauce is slightly reduced and forms a gravy-like consistency. Finally, return the shrimp to the étouffée and cook for 1 minute.

Related: Sweet and Sour Shrimp and Tofu Recipe

4. Serve with rice and garnish with green onions.

Craving more tasty shrimp recipes? Try Valerie’s Spicy Shrimp Mango Salsa next!