Chicken, sausage and shrimp etouffee

[Zin]

Looks amazing! About 3 bowls of that will do just fine.

 

[BillN]

Wow! :thumb:

 

[Jeff H]

Fantastic but I do have one question: How is there only one Bud Light? That etouffee looks like a 6 pack minimum. :clap:

 

[Smoke on Badger Mountain]

Freaking Awesome!

 

[Titch]

Looks delicious,looks like great winter food.
mind you I had to google the dish.
Is this similar to a Gumbo? cause I have made that ,recipe from Slap Ya mama

 

[mattmountz94]

Fantastic but I do have one question: How is there only one Bud Light? That etouffee looks like a 6 pack minimum. :clap:

That Bud Light was only for the dish! I limited myself to 3 over the 2hr cook.

 

[mattmountz94]

Looks delicious,looks like great winter food.
mind you I had to google the dish.
Is this similar to a Gumbo? cause I have made that ,recipe from Slap Ya mama

Thanks. Yea i would consider it close to gumbo. Never having made gumbo i can't say for sure though.

 

[mattmountz94]

Looks great, try a little cajun seasoning next time. Kick it up a notch!

Yea i will have to! The chicken had a good rub of tony c's and i thought it would impact more on the flavor but didn't. Next time will adding a cajun seasoning of some sort.

 

[deepsouth]

Looks delicious,looks like great winter food.
mind you I had to google the dish.
Is this similar to a Gumbo? cause I have made that ,recipe from Slap Ya mama

IMO, gumbo is more like a soup and etouffee is more like a gravy. It's early, so this is the best comparison I could come up with. The main difference is the volume of liquid that you add into the roux of each.

 

[deepsouth]

Yea i will have to! The chicken had a good rub of tony c's and i thought it would impact more on the flavor but didn't. Next time will adding a cajun seasoning of some sort.

Tony C's is a good general cajun seasoning for that dish too.

 

[ShadowDriver]

Brother, this looks awesome.

I've never made it, but I sure enjoy eating it! I'd be proud to devour a bowl of that.

Enjoyed watching the process... and drooling over the results.

 

[V1VRV2]

Deepsouth is pretty much correct on the differences. Paul Prudhomme had this to say about each in his first cookbook:

Etouffee: "Etouffee" literally means smothered; in Louisiana cooking it signifies covered with a liquid. In my family it refers to a dish with a cooked roux in the Etouffee sauce.

Gumbo: Gumbo is a Cajun soup almost always containing a cooked roux and sometimes thickened with okra or gumbo file'; it usually contains a variety of vegetables and meats or seafood and is served over rice.

Jambalaya: Jambalaya, pronounced drum-buh-lie-ya, is a rice dish highly seasoned and strongly flavored with any combination of beef, pork, fowl, smoked sausage, ham, Tasso or seafood, and often containing tomatoes.

So Etouffee is like rice and gravy, gumbo a Cajun soup, and jambalaya very similar to paella.

Matt, your Etouffee looks wonderful!

 

[lacajunman]

Awesome looking dish there. Great color.

 

[FattyMcFatty]

 

[mattmountz94]

If only!

 

[cowgirl]

Matt, that looks excellent! Wish I had a bowl right now. :grin:
I'm over due for another batch...the stuff is addicting.

 

[Harbormaster]

Tony C's was always my go to, but then tried Southern Flavor Cajun. Now it's a toss up.

Your etoufee looks outstanding and I would love to have a bowl of that right about now.

 

[mattmountz94]

Thanks everyone! You fellow brethren members caused me to step up my cooking game according to my wife