I purchased some seafood sausage at Trader Joe’s a while back, and it’s taken me until today to figure out how to use the sausage to its best advantage.
I love etouffées made with seafood and sausage — why not incorporate this seafood sausage into a classic Louisiana specialty?
According to Wikipedia, The base of an étouffée is either a dark brown-red roux, a blonde roux (a roux that isn’t browned as much) or simply onions cooked down in butter. Like many Louisiana dishes, onions, green peppers and celery (a combination often referred to as the holy trinity) form the base of an étouffée. It is usually seasoned with cayenne pepper, white pepper, garlic and salt and has a thicker consistency than gumbo.
This is my version of a “poor girl’s” seafood etouffée. If I’d used shrimp, scallops or crabmeat, it would have added another $15 (at least) to the dish. The seafood sausage rings, somewhat rubbery on their own, are pretty dang tasty simmered in the dark gravy. My husband thought they were scallops, overcooked scallops, but scallops nevertheless.
Of course the darkened roux is critical to the success of a good etouffée, lending that inimitable nutty rich flavor. Like my mother taught me (was it 35 years ago? Yikes!), I always toast my flour in the oven. But you may also place the flour in a large non-stick skillet and heat over medium-high heat. Watch the pan carefully, stirring and shaking the flour, until golden brown, apx. 10 to 15. Do not let the flour cook too fast or it may burn.
Taking care to practice what I preached in my last blog, I remain tasered into beans. (Been researching tasers for the current novel I’m writing. A cool word. It can be used as a noun: He’s running down Nine Mile, grab your taser! A verb: You tasered the wrong guy, man! Even an adjective: His eyes, a knee-buckling shade of … Full recipe post »
Whether you’re buried in 10 feet of snow, or basking in more winter favorable climes, February is a great time to inject a bit of heat–New Orleans style– into your kitchen. Here for my niece’s wedding, we’re spending a week in the Garden District, VRBOing a home built in the 1850’s with a front porch … Full recipe post »
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