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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Lobster Etouffee

Lobster Etouffee


  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 cup chopped yellow onion
  • ½ cup chopped celery
  • ½ cup chopped green bell pepper
  • 1 garlic clove, chopped
  • 2 tablespoons all-purpose flour
  • 2 cups seafood or chicken stock
  • 1 tablespoon tomato paste
  • 1 teaspoon Cajun seasoning
  • 2 bay leaves
  • 4 dashes hot sauce
  • 1 lb. cold water KC lobster meat chopped (RFS #12482)
  • Salt and fresh cracked black pepper to taste
  • 3 cups cooked Jasmine rice for serving
  • ¼ cup chopped scallions (dark green parts), for garnish


  1. In a large saucepan, heat the oil and butter over medium heat. Add the onions, celery, and bell pepper and cook, stirring occasionally. Cook for about 10 minutes or until the vegetables are every soft. Add the garlic and cook for 30 seconds. Add the flour and cook, stirring constantly, for 1 minute. Add the stock, tomato paste, Cajun seasoning, bay leaves and hot sauce. Cook and stir until slightly thickened, about 5 minutes. Add the lobster and simmer gently, uncovered for 10 minutes. Remove the bay leaves. Season with salt and pepper to taste.
  2. Serve the etouffee in shallow bowls over rice and garnish with the scallions.

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