Shrimp and Chicken Etouffee

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I'm also from the South and agree with many others - this isn't really an etouffee but more like a gumbo. HOWEVER, it is delicious. I followed the recipe and it turned out great. It doesn't taste like my Mom's gumbo, but it's fantastic anyway!

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Well, whatever you want to call it, after tweaking a few ingredients to my tastes, the dish is a winner. You definitely have to know how to make a roux properly, as the directions are incorrect. And everybody knows it takes longer than 10 minutes to cook chicken thighs. I brown them and then put them in the oven, 350 for about 35-40 minutes to get them just done before shredding.

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I've lived in New Orleans area for 51 years. Sorry but this is not a recipe for Etouffee. First of all way too many ingredients. And no one I know from here puts chicken or andouie in their Etoufee. It's either Shrimp or Crawfish Etouffee. Etouffee has a med-dark roux with a small amount of tomato sauce to add richness and color.

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Sorry I joined the fray so late. I made this last night 10/13/10. A roux can not be made with 1/4 cup fat and 1/2 cup flour. I changed to 50-50 and it came out nutty and deep brown. 1/4 tsp of cayenne ??? The only flavor was from the andouille sausage.

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I was born and raised in soutwest louisiana, yes right in the heart of cajun country. If anybody knows etouffee its cajuns. I have to agree with you. This is not supposed to be like soup. It supposed to be thick but, some people do make it other colors than red. My grandmother made it either red or brown depending on what was in it.

I have to say to Mitzi also that it is not called crayfish. In Louisiana we call it crawfish. My grandmother used to say idf someone calls it crayfish they are from the north not, from cajun country.

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I don't knowif this is an Etoufee or not, but it sure was good! I served an army with this and every one of my guests loved it! Personally, I did not have any issues with the roux, but stirring consistantly as Jen suggested is key. Mine made a nice rich brown sauce and it was not too soupy at all. Served over the toasted rice. I will make this again!

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Better than expected. Great the next day also as the flavors really come together. Served over Zataran's yellow rice. Had to be a little creative to thicken the sauce a bit but all in all a fast recipe that delivered.

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I agree with Michelle. I'm not adept at Cajun cooking, in fact I consider myself "roux challenged"". But, I did live for 12 years near a fabulous Cajun restaurant, and ate all kinds of etoufees, and this wasn't close. It was thin and soupy, and too light. One reviewer said "very nice soup". Etoufee isn't a soup, it's a thick dark reddish brown sauce with a complex flavor.

As I said, not a talented chef, but I can cook and duplicated recipe to a T. I think I need Alton Brown to do a show on making roux so I can understand the scientific principals. Might help.

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We enjoyed it the next day even better. We just added the shrimp a few minutes before serving. It served more than 6 servings when servered with white rice. I do agree with the other comment that my understanding of Etouffee is a different recipe but none the less this had a tasteful blend of
flavors.

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I'm sorry - the GUMBO was good - don't get me wrong - but this recipe is NOT for an Etoufee - I was born & raised in New Orleans and grew up in the restaurant business. Etoufee has a red sauce...