So the only thing I cooked last week was Etouffee and Grilled Chicken Tenders. The chicken tenders were nothing special just seared in a skillet along with some rice and green beans. But the Etouffee was fantastic!! I have only made Etouffee one other time and its not something I order but we had a customer in that was talking about it and I was inspired I guess. It was very time consuming but the end result was rich, comforting, and a little spicy. I made a dark roux, added in the trinity, seasonings, stock, and shrimp, crab, and sausage and served it over white rice. I don't know if it would pass in Naw'leans but the whole family ate it up.
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