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Original recipe yields 6 servings
I'm a cajun gal myself with my roots in Louisiana and the gulf coast of Texas, and this recipe is nothing close to my family's recipe for etouffe, which requires making a roux and cooking it dark, to start I have also never seen tomato of any kind go into etoufee.
Very disappointing. I knew it would be when I saw there was no roux and no seasoning...how can this be considered a "true cajun recipe"?????? I will quit looking for a cajun shortcut and stick with what I know to be good.
I have used this recipe a zillion times and it's always a hit. A few changes I made are:I throw in a generous dash of Tony Chachere's Creole Seasoning and another dash of cayenne pepper (to taste-I like it spicy)AND about ten minutes before it's done I use about a 1/4 to 1/2 of Heavy Whipping Cream stirred in to make it VERY rich!! I also usually double the recipe with success.