{"id":24413,"date":"2022-06-15T06:24:21","date_gmt":"2022-06-15T13:24:21","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=24413"},"modified":"2022-06-15T06:26:11","modified_gmt":"2022-06-15T13:26:11","slug":"recipes-with-chef-william-turner-lobster-etouffee","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-with-chef-william-turner-lobster-etouffee","title":{"rendered":"Recipes with Chef William Turner: Lobster \u00c9touff\u00e9e"},"content":{"rendered":"\n<p><em>By Chef William Turner<\/em><\/p>\n\n\n\n<p>As many are aware, I had the pleasure of cheffing down in New Orleans and fell in love with the bold flavors, bright people and soulful music. Very few dishes do I enjoy as much as \u00c9touff\u00e9e. I chose lobster for today&#8217;s dish in honor of National Lobster Day (June 15). Please feel free to substitute shrimp, crab or the traditional crawfish if you wish. No matter what, this is sure to be a crowd-pleaser that brings comfort to all who eat it.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15061726\/FDBA1D81-683A-45A2-ACA6-0CA56124F077-scaled.jpeg\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"768\"  height=\"1024\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  class=\"wp-image-24418 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 768px) 100vw, 768px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15061726\/FDBA1D81-683A-45A2-ACA6-0CA56124F077-768x1024.jpeg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15061726\/FDBA1D81-683A-45A2-ACA6-0CA56124F077-768x1024.jpeg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15061726\/FDBA1D81-683A-45A2-ACA6-0CA56124F077-225x300.jpeg 225w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15061726\/FDBA1D81-683A-45A2-ACA6-0CA56124F077-1152x1536.jpeg 1152w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15061726\/FDBA1D81-683A-45A2-ACA6-0CA56124F077-1536x2048.jpeg 1536w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15061726\/FDBA1D81-683A-45A2-ACA6-0CA56124F077-380x507.jpeg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15061726\/FDBA1D81-683A-45A2-ACA6-0CA56124F077-800x1067.jpeg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15061726\/FDBA1D81-683A-45A2-ACA6-0CA56124F077-1160x1547.jpeg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15061726\/FDBA1D81-683A-45A2-ACA6-0CA56124F077-80x107.jpeg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15061726\/FDBA1D81-683A-45A2-ACA6-0CA56124F077-60x80.jpeg 60w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15061726\/FDBA1D81-683A-45A2-ACA6-0CA56124F077-scaled.jpeg 1920w\" ><\/a><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-ingredients\"><span id=\"ingredients\">Ingredients<\/span><\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>3 cups chicken stock<\/li><li>3 cups lobster, cut in bite size chunks<\/li><li>1 cup seafood stock<\/li><li>1 cup onions, chopped<\/li><li>1 cup celery,&nbsp;&nbsp;chopped<\/li><li>1 cup carrots,&nbsp;&nbsp;chopped<\/li><li>1 cup red peppers,&nbsp;chopped<\/li><li>1\/2 cup flour<\/li><li>1\/2 cup white wine<\/li><li>1\/2 cup&nbsp;cherry&nbsp;tomatoes, sliced in half<\/li><li>1\/2 cup green onion, chopped<\/li><li>1\/4 cup oil<\/li><li>1\/4 cup butter<\/li><li>3 cloves garlic, minced<\/li><li>1 tbsp cajun seasoning<\/li><li>1 tbsp basil<\/li><li>1 tbsp&nbsp;black pepper<\/li><li>1 tsp salt, to taste<\/li><li>1 tbsp parsley<\/li><li>1-2 dashes hot sauce<\/li><li>1 squeeze of a lemon<\/li><\/ul>\n\n\n\n<h4 id=\"directions\" class=\"wp-block-heading\">Directions<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>The first thing to do is start your roux. Heat the oil, butter and flour to medium in a large pan, stirring constantly. This is a blonde roux, so you really don&#8217;t\u00a0have to cook more than a minute or two before adding the diced veggies (mirepoix), plus the peppers and garlic. <\/li><li>Saut\u00e9 a minute or two and then add your liquids (wine plus the stocks). <\/li><li>Season and and let simmer for 10 minutes on a medium-low heat. <\/li><li>Add tomatoes. <\/li><li>Now add the basil, hot sauce and a squeeze of a lemon. Be sure to taste and adjust seasoning to your liking. <\/li><li>Finally, add the uncooked or cooked lobster (I suggest uncooked) and basil and let simmer on low for 10 minutes. Remove from heat, add\u00a0chopped parsley and serve over white rice with a giant slab of fresh cornbread and enjoy.<\/li><\/ul>\n\n\n\n<p>If this is too much for you, feel free to use half the recipe and adjust your seasoning accordingly.<\/p>\n\n\n\n<p>Bon app\u00e9tit!<\/p>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\"><figure class=\"wp-block-media-text__media\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"791\"  height=\"1024\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15062112\/369F5363-9C3C-4ADB-B6CE-AE9B8F22771C-80x104.jpeg\"  alt=\"\"  class=\"wp-image-24421 size-full pk-lqip pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 791px) 100vw, 791px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15062112\/369F5363-9C3C-4ADB-B6CE-AE9B8F22771C-791x1024.jpeg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15062112\/369F5363-9C3C-4ADB-B6CE-AE9B8F22771C-791x1024.jpeg 791w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15062112\/369F5363-9C3C-4ADB-B6CE-AE9B8F22771C-232x300.jpeg 232w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15062112\/369F5363-9C3C-4ADB-B6CE-AE9B8F22771C-768x994.jpeg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15062112\/369F5363-9C3C-4ADB-B6CE-AE9B8F22771C-1187x1536.jpeg 1187w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15062112\/369F5363-9C3C-4ADB-B6CE-AE9B8F22771C-380x492.jpeg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15062112\/369F5363-9C3C-4ADB-B6CE-AE9B8F22771C-800x1035.jpeg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15062112\/369F5363-9C3C-4ADB-B6CE-AE9B8F22771C-1160x1501.jpeg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15062112\/369F5363-9C3C-4ADB-B6CE-AE9B8F22771C-80x104.jpeg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15062112\/369F5363-9C3C-4ADB-B6CE-AE9B8F22771C-62x80.jpeg 62w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/06\/15062112\/369F5363-9C3C-4ADB-B6CE-AE9B8F22771C.jpeg 1559w\" ><\/figure><div class=\"wp-block-media-text__content\">\n<p class=\"has-medium-font-size\">Whether it\u2019s a celebrity dinner, bachelorette party or corporate event,&nbsp;<a href=\"https:\/\/www.arizonafoothillsmagazine.com\/people\/chefs\/trendsetter-to-know-chef-william-turner\" target=\"_blank\" rel=\"noreferrer noopener\">Chef William Turner<\/a>&nbsp;has made a name for himself as the Valley\u2019s go-to private chef. Learn more at&nbsp;<a href=\"https:\/\/www.chefwilliamturner.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">www.chefwilliamturner.com<\/a>.<\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"No matter what, this Cajun-inspired dish is sure to be a crowd-pleaser that brings comfort to all who eat it.\n","protected":false},"author":3,"featured_media":24418,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[16612,16587,4971,16675,16676,16677],"class_list":{"0":"post-24413","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-recipes","8":"tag-chef-turner","9":"tag-chef-william-turner","10":"tag-featured","11":"tag-lobster","12":"tag-lobster-recipes","13":"tag-scottsdale-private-chef","14":"cs-entry","15":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recipes with Chef William Turner: Lobster \u00c9touff\u00e9e<\/title>\n<meta name=\"description\" content=\"No matter what, this Cajun-inspired dish is sure to be a crowd-pleaser that brings comfort to all who eat it.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-with-chef-william-turner-lobster-etouffee\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipes with Chef William Turner: Lobster \u00c9touff\u00e9e\" \/>\n<meta property=\"og:description\" content=\"No matter what, this Cajun-inspired dish is sure to be a crowd-pleaser that brings comfort to all who eat it.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-with-chef-william-turner-lobster-etouffee\" \/>\n<meta property=\"og:site_name\" content=\"Taste\" \/>\n<meta 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