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I was in the mood for gumbo. As luck would have it, I had all the ingredients for it except the key ingredients! Which would be a bag of crab boil, what I would consider not enough gumbo file and crab.. Last time I made gumbo I had no crab in it which isn’t a issue for me but I heard about it for weeks! In Texas we have a lot of debates and I generally know when to brace for things. From chili with or without beans, best barbecue, etc.. but I’ve learned don’t ever serve anyone gumbo without crab legs. So with that sitting in the back of my head I went a different route. I wasn’t going to readjust my grocery shopping schedule either. Since I was in the mood for it I had to have something in the region. Etouffee was perfect. Now for me I like a crawfish or shrimp etouffee just fine but I really like the texture of shredded chicken. It kind of mimics gumbo texturally. Try this recipe out and let me know what you think!