Mr Gregg's Easy Touffe

Dive into the bold, soulful flavors of the South with "Mr. Gregg's Easy Touffe," a crowd-pleasing one-pot marvel that brings Louisiana cuisine straight to your kitchen. This recipe is perfect for weeknight dinners, featuring a rich and velvety roux-based sauce infused with Cajun seasoning, paprika, and thyme. A harmonious blend of onions, bell peppers, and celery forms the aromatic base, while shrimp or shredded chicken adds protein-packed heartiness. Enhanced with diced tomatoes, a splash of Worcestershire, and a hint of heat from hot sauce, this touffe delivers layers of flavor in every bite. Served over fluffy steamed rice and garnished with fresh parsley and green onions, it's a comforting classic that promises an authentic taste of Creole tradition in just under an hour. Easy, flavorful, and utterly satisfying—this dish is destined to become a dinnertime favorite!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 1 large yellow onion, finely chopped
• 1 large green bell pepper, finely chopped
• 2 sticks celery, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 4 cups low-sodium chicken stock
• 1 14-ounce can canned diced tomatoes, drained
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 pound shrimp, peeled and deveined (or cooked chicken, shredded)
• 3 stalks green onions, chopped
• 2 tablespoons fresh parsley, chopped (optional, for garnish)
• 4 cups steamed rice, for serving
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

In a large, heavy-bottomed skillet or Dutch oven, melt the butter over medium heat. Once melted, add the flour, stirring constantly to make a roux. Cook the mixture for about 10-12 minutes or until it reaches a nutty brown color (similar to peanut butter). Be sure to stir continuously to avoid burning.

Step 2

Add the chopped onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring often, until the vegetables are softened.

Step 3

Stir in the garlic, cajun seasoning, thyme, and paprika. Cook for 1 minute until fragrant.

Step 4

Gradually whisk in the chicken stock, a little at a time, to ensure a smooth sauce. Once all the stock is added, stir in the diced tomatoes, Worcestershire sauce, and hot sauce.

Step 5

Bring the mixture to a simmer, then lower the heat and let it cook gently for 20 minutes, stirring occasionally. The sauce should thicken slightly during this time.

Step 6

Add the shrimp (or cooked chicken) to the skillet and cook for another 5-7 minutes, or until the shrimp turn pink and are fully cooked through. If using chicken, simply heat through.

Step 7

Taste and adjust seasoning with salt and black pepper, as needed.

Step 8

Stir in the chopped green onions and sprinkle parsley on top, if using.

Step 9

Serve hot over steamed rice and enjoy!

Nutrition Facts

Serving size	(3363.7g)

Amount per serving	% Daily Value*
Calories	2760.4

Total Fat 80.6g	0%
Saturated Fat 43.5g	0%
Polyunsaturated Fat g
Cholesterol 1071.8mg	0%
Sodium 6053.1mg	0%
Total Carbohydrate 365.2g	0%
Dietary Fiber 21.4g	0%
Total Sugars 26.7g
Protein 154.0g	0%

Vitamin D 811.1IU	0%
Calcium 584.4mg	0%
Iron 22.3mg	0%
Potassium 3620.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.9%

Protein: 22.0%

Carbs: 52.1%