Laissez Les Bons Temps Rouler

Happy Mardi Gras!  Tomorrow Lent begins, so today is one last partying and eating hurrah. For dinner tonight I made a Louisiana feast--chicken etouffée, red beans, Cajun greens, and rice. After dinner Hubby Tony and I went to a local ice cream parlor for a decadent treat.

Traditionally etouffée (which in French means "smothered") is made with shellfish and a light roux sauce. But I'm not very traditional in my cooking. Several years ago I found an easy-to-make version that substituted cream of mushroom soup for the roux and Ro-tel tomatoes with chilies to add a kick of heat. Then I proceeded to tweak that recipe to suit my own tastes. The original called for an entire stick of butter and crawfish tails. I cut the butter in half and substitute whatever meat or protein I have on hand.  It's always good.

Easy Etouffée

2 T butter
1 large onion, chopped
1/2 cup celery chopped
1/2 green pepper, chopped
1/4 cup beer
1 can cream of mushroom soup
1/2 can water
1 can Ro-tel tomatoes
1 pound seafood or meat (crawfish, shrimp, chicken breast, pork roast, or ????), cut into small pieces  if necessary
salt/pepper to taste

Melt butter in large pot.  Add onions, celery, and green pepper.  Saute for 10 minutes.  Add soup, water, beer, and tomatoes.  Stir and mix well.  Add chicken.  Cover pot and cook for 20 minutes on low heat.  Stir occasionally.  Season to taste.  Serve with rice.

Quick pic before dinner was served

Five years ago today: Photograph