Ehhh-to-faay. You have to say it the right way. With the best Cajun drawl you can muster. Like its name, this is a dish that takes time. So pour yourself a tall glass of Sauvignon Blanc and enjoy the process.
I've never been to New Orleans. Hubby-bubs went 30 years ago for Mardi Gras (before we met). At that time, for him, it was all about the party. For me, the actual place--its culture, history and food—conjures up a combination of mystery and romance. Of course Hurricane Katrina does come to mind. But my inclination is to go to that magical side: of Sissy Spacek in the movie “JFK” talking about going to Antoine’s for Easter dinner; of wandering Bourbon Street hearing jazz on from street performers; of nibbling on beignets and sipping café o’lait at Café Du Monde.
My love affair with etouffee started simply--by watching Emeril Live and then finding his recipe that I thought I'd give it a try. We are quirky people and like to celebrate anytime we can. It seemed natural create the tradition of making etouffee for the family every Fat Tuesday, the day before Lent begins. The tradition stuck, but now I make the dish throughout the year when I have time to attend to the beautiful process of caramelizing onions and then adding the trifecta of flavors--garlic, celery and (for me) mushrooms).
Creating the roux is one of my favorite parts. When it comes together in that beautiful caramel color I know I’ve achieved success. This is a high-point for me, as I am terrible at making gravy.
It all comes slowly together after you add chicken stock and other things that make you happy—cheese, chicken, crawfish, shrimp…whatever you like. And I feel a bit “Cajun” as I create my own pot of deliciousness.
And then, as if by magic, the ingredients communicate and create their own Mardi Gras in your mouth. It’s worth every minute!
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