Photo courtesy of Kami Stafford
Mikie's Etouffee
The original idea for this recipe came from a telephone conversation with my brother regarding Cajun Gumbo, criticisms of it, and a better suggestion, obtained from his south-Texas fishing buddies.

My criticism was based on the fact that the flour mixture, or rou, is fried at the beginning of making gumbo, and I personally object to the burned taste. Etouffee does not pre-cook the rou, but rather boils it into everything else at the end to thicken the etouffee.
Guna Involved
Guna - Primarily Tamas and Rajas - combined, those yield Satva.
  • 1 lb fish fillets
  • 12 oz smoked Keilbasa or other smoked sausage
  • 1 lb breakfast sausage (pork or turkey recommended)
  • 1 skinless, boneless chicken breast, chopped
  • 1 onion
  • 2 tbs dried garlic, or equivalent fresh
  • 1 green pepper, seeded and chopped
  • 1 14 oz can Rotel (TM) diced tomatoes and peppers (original, hot, or habanero)
  • 1 teaspoon black peppercorns
  • 1 tbs all-purpose flour
  • 20 "grinds" black pepper, or 3/4 teaspoon ground black pepper
  • 1 tsp Cayenne Pepper
  • 2 Tbs Old Bay Seasoning
  • 1 Tbs Commercial Crushed Dried red Pepper
  • 1 tbs gumbo filĂ©
  • 1 tsp salt, to taste
  • Water

  • Cut sausages into small rounds
  • Chop chicken breast into small pieces
  • Cut fish into small pieces
  • Chop onion
  • Seed and chop pepper
  • Chop garlic if using fresh
  • Place sausage, fish, chicken, onion, garlic, tomatoes, salt and spices to large dutch oven or crock pot.
  • Cover with water
  • Simmer over low heat for 4-6 hours, stirring occasionally. Add water if necessary.
  • Mix flour with
  • Mix the flour with the next six spices and seasoning ingredients on the list. Mix with 1 cup cold water.
  • Stir the flour mixture into the boiling etouffee. This will cause mixture to thicken.
  • Continue cooking over low heat, stirring constantly, for 10 minutes. Taste and adjust spices if necessary.
Yield: 12 servings
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Copyright 2011 by Elizabeth Harper
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