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 - 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 filé
- 1 tsp salt, to taste
- 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
Yield: 12 servings
- 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.