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I gathered info from several on-line sites about what people put into their creole or etouffee, then I tried them all and began to add to and delete from their recipes to make it taste better to me. Most people don’t put enough “stuff” into their dishes, I like thick hearty dishes and this one pleases me so much. I change some of my ingredients periodically depending on my taste or who I am serving. You can make this dish very hot or not hot at all. I make a large pot on the weekend then freeze in containers and reheat during the week whenever I like.