Subscribe to get access
Read more of this content when you subscribe today.
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!
5 responses to “Shrimp and Chicken Etouffee”
[…] via Shrimp and Chicken Etouffee — […]
Thank you! They are a great duo.
It wasn’t until I delved into a book on Creole cooking back 40 years ago that I discovered that shrimp and chicken really can co-exist in the same dish! And this is a perfect example of it!!!
Seriously! Fried boudin balls, beignets, Monet Cristo, gumbo, smothered and blackened everything. It’s probably the best place after a long weekend out.
Etouffee was one of the things I missed out on when we visited New Orleans. The south has too much in the way of good food!