Mixed Cajun Etouffee

"I love Cajun food but don't have a Cajun restaraunt. After trying several types of recipes, this is what I came up with. We thought it came out really well and it has become one of our favorites. Feel free to adjust the amount of heat for your tastes. I find that using a cast iron skillet works best for the browning, but use what you have. Also, this make a big batch (we like leftovers) so cut in half if you need. Make sure to have some crusty bread for "soppin'" up the juice."
photo by Heydarl photo by Heydarl
photo by Heydarl
Ready In:




  • In a large hot skillet, brown the sausage quickly over high heat to seal in juices.
  • Remove to medium size bowl. Go ahead and taste a piece if you want.
  • Add the chicken breasts to the same pan and quickly brown both sides, cooking through. If the breasts are really thick, you may want to slice them in half or pound them so they will cook through without burning the outside.
  • Remove chicken to cutting board to cool.
  • Meanwhile, throw shrimp in pan and give a quick browning (no more than 45-60 seconds).
  • Add browned shrimp to bowl with sausage. The shrimp doesn't tempt me as much as the sausage, but go ahead a sample a piece if you want.
  • Now head back to the chicken. Should be cool enough to handle if you're careful. Either shred into bite size pieces or dice with a sharp knife.
  • Add to the shrimp and sausage.
  • Measure out one cup of beer and set aside.
  • Pour the remaining beer over the meat mixture.
  • Add chopped parsley and combine well.
  • Using the same skillet that you browned your meat in, melt the butter over medium heat, scraping up the browned bits of meat.
  • Whisk in flour a little at a time, stirring continuously until smooth.
  • Continue cooking until roux (flour and butter mixture) is nice and browned, 10-15 minutes. Don't rush it by turning up the heat or you'll burn it.
  • Add onions, celery, peppers and garlic to roux.
  • Cook 4-5 minutes until crisp-tender.
  • Stir in spices and cook another 5-10 minutes.
  • At this point, I transfer to a bigger pot because I don't have a big enough skillet. If you need to do this, heat your bigger pot a few minutes before you add the chicken broth and beer (next step)so it's ready to go. If just using one pot, ignore this step.
  • Add remaining cup of beer and chicken broth to roux/veggie mixture. Add hot sauce if desired.
  • Stir well to combine, cover and simmer 10-15 minutes.
  • Pour meat mixture into pot and combine well.
  • Continue cooking 5-10 minutes longer.
  • Serve with hot rice.

Questions & Replies

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  1. 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
  2. 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.
  3. 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!
  4. 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.
  5. 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.


  1. 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!


I am a single mom of a 15 yr old and work as a CT technologist at hospital and at a cancer facility. I don't see cooking as a chore, I really do enjoy it. I am pretty much teaching myself as I go and have a lot to learn. I need to learn how to choose the right cut of meat. I always hear about how you should make good friends with your butcher. However, I'm afraid of annoying anyone with access to very sharp knives so I always take whatever is wrapped up and ready for sale. Lately, I have been trying to educate myself to be more eco-friendly in the kitchen. The more I learn, the more sense it makes not just for the planet but for my wallet! The hardest part so far has been trying to buy local and what is in season. I was looking at the fish at the seafood counter and everything except for cod had been imported from other countries. Thialand, Vietnam, ect. And all those lovely exotic ingredients in the produce section are very tempting! Another thing that's been frustrating is trying to reduce the amount of packaging my stuff comes in. Why do companies over-package everything?? The composting and recycling are working out great though, and I really encourage people to give it a try. I think a lot of people are reluctant to make greener choices because it seems like a tremendous amount of work and the effort seems overwhelming. But you can just start small. Pick one thing and go for it. Even if you don't make any other changes, you are still doing something! But chances are you will think of one more thing you could be doing. And then one more...it really get addictive because you see how easy it is and you feel good about yourself! For me, it started with just buying one or two reusable shopping bag each week at the grocery store. Within a month or so, I had enough to never need the plastic kind again. I was completely surprised to find that this little change was not only better for the planet, but easier for me! Those bags are so much easier to carry and they hold more stuff so you don't have to make as many trips from the car to the kitchen. Plus, I always have them in my car and use them for all kinds of stuff...carrying my gym clothes, library books, games for roadtrips, ect. Have I sold you on them yet??? My absolute fantasy is to have a farm. I know it will never happen: I have absolutely no connection to farm life and no experience or knowlege to make one succeed. Not to mention, I have no natural talents for any of the skills required to run one. But the idea of living off the land, living simply and being self-sufficient is utterly appealing. I'd love to be able to grow my own food, learn to can and make locally-remarked-upon preserves. Bake bread and pies. Learn to quilt and knit and sew. Feed chickens and gather eggs. Milk cows. Rise and retire with the sun. Sit on my porch at the end of the day and...okay, you get the point. And I realize the reality isn't as romantic as I imagine, but I think it would still be a wonderful way to live. My dream man is a cross between John Walton and Charles Ingalls (too much seventies TV at a young age?) with a bit of Sam Elliot thrown in. Maybe more than a bit! If I ever win the lottery, I think I would quit my job and find work as a farm hand. Of course, that would require me to actually play the lottery. I live with my somewhat idiosyncratic daughter and my reclusive boyfriend. Daughter is very picky, boyfriend will eat anything, but isn't exactly overly effusive either. I, of course, am the normal one. We have some interesting uh..."discussions". My rating system: To be honest, I never give 2 stars or less because of the chance it was a mistake I made with the recipe. Besides which, I am a coward. In those cases, I just leave a comment with no rating. I also try to save 5 stars for recipes that are truly extraordinary. [img]http://img213.imageshack.us/img213/1984/jefesdelabk5.jpg[/img] <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/ApronSwap2007.jpg" border="0" alt="Made by Bella14ragazza"> <img src="http://zwt3.dabukar.com/Banner_No._1.jpg"> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=jollyjumbucks.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/jollyjumbucks.jpg" border="0" alt="Photobucket"></a> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> <img src="http://i132.photobucket.com/albums/q23/vseward/GIFS/zaargroupie.gif">
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