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    You are in: Home / Recipes / Mixed Cajun Etouffee Recipe
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    Mixed Cajun Etouffee

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on January 22, 2008

      There are more Louisiana recipes for Gumbo than there is for Etouffes. Everybody has their own but for me I like the Gumbos from Southwest Louisiana made either by REAL Cajuns or4 Creoles. And there again there are many, many recipes.I use Andouille Sausage all the time. cajunpaul1@tampabay.rr.com

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    • on December 30, 2007

      The whole house loved this, including my 4 year old. My husband just drolled over it. I will say this is a complex dish for us limited chefs. It has a lot of steps. However, I followed the recipe exactly and it came out wonderful. Well, worth the effort.

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    • on June 23, 2007

      My 19 year old son absolutely loved this! I subbed andouille sausage for the turkey, made the sauce extra spicy I think. I thought it was time consuming, but it always takes me extra time the first time I make something. Thanks for the great recipe!

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    • on June 17, 2007

      Had this for dinner last night and it was so good, so much flavor in the broth, all the different meats and vegetables. Great meal. The whole family enjoyed it. Very easy recipe to follow, and to make.

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    • on June 12, 2007

      I made this recipe for ZWT3 & we loved it. Think I'd like a little more spice next time, but the flavour was lovely. Definitely a keeper. Thanks little_wing for sharing this recipe.

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    • on May 07, 2007

      DEEEELICIOUS! We loved this, and yes, the juices were great on bread! We like Cajun food reasonably spicy, and I had some andouille sausage, so I subbed it for the (healthier!) turkey sausage. I also used 1t. cayenne; heat was just right for us. Also - you will need 2 beers - one for the recipe and 1 to drink while you make the roux LOL! Also - this was so good, we got max. 7 servings. But keep in mind that we didn't even stop eating to add veggies or salad to our meal. The recipe was straightforward to cook - just do all the prep work ahead. I used a 10" cast iron - did all the meats in 2 quick batches each (chicken in 3), did the roux and veggies (it all fit in the pan, sort of), and stopped at that point. The next day, I transferred the roux/veggies to a 6qt pot, and it was a simple "passive" matter to continue with the recipe at a friends house. In other words, this recipe can be done substantially ahead. So, stop reading already - go call a few friends together, get some sausage and stuff, plus a couple of six-packs, and make this!

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    Nutritional Facts for Mixed Cajun Etouffee

    Serving Size: 1 (323 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 313.9
     
    Calories from Fat 137
    43%
    Total Fat 15.2 g
    23%
    Saturated Fat 7.4 g
    37%
    Cholesterol 163.3 mg
    54%
    Sodium 1337.2 mg
    55%
    Total Carbohydrate 13.6 g
    4%
    Dietary Fiber 1.4 g
    5%
    Sugars 3.4 g
    13%
    Protein 27.6 g
    55%

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