Collard soup with left-overs from crayfish/andouille etouffee. Too good for words!

[DemoTex]

The andouille sausage/crayfish etouffee was a Saturday night special at the Augusta Grill in G-ville. Normally, it would be way too spicy for my old stomach. But I opted for the crayfish/sausage etouffee with a warning that I might carry the hot part home.

The andouille sausage was hot, but the etouffee was divine! I ate most of my bowl of etouffee, and reserved a bunch of the hot sliced andouille, as did Dr. D.. We took home a container with lots of sliced sausage and etouffee juice.

Tonight, I steamed fresh collards with sausage and sauce from the etouffee, some lime juice, some cilantro, some toasted sesame oil, etc.! It was unbelievable!

[salin]

1. Sounds interesting - have to admit

I have never had crayfish, collards and I am not sure what etouffe is - but your description still makes these unfamiliar tastes - sound savory.

[trof]

5. etoufee: aye-too-fay

Étouffée or etouffee is a Creole seafood dish typically served over rice, similar to gumbo, very popular in New Orleans and in the Cajun country of the Atchafalaya Basin to the west.

In French, the word "étouffée" means, literally, "smothered", from the verb "étouffer" meaning "to stifle, choke or suffocate."

The usual staple of an étouffée is crawfish, whereas shrimp or crabmeat are more often found in gumbos. Étouffée also differs from gumbo in the spices used, and in the roux or base from which is it made. Gumbo is generally less spicy, flavored with file and has a brown color. Étouffée uses more cayenne pepper and other hot spices and tends to have a more reddish color, and also to have thicker consistency. In some areas it has become popular to add tomatoes or tomato paste to the dish. However, most purists believe that once tomatoes are added, the dish ceases to be a true étouffée, and instead becomes a stew. The main difference between a stew/gumbo and an étouffée is that an étouffée is made with a "blonde roux" (about the color of a paper bag) instead of a typical Creole roux, which is dark brown. A small amount of tomato sauce is usually added to this roux. Onions, green peppers and a bit of garlic are also staples in this sauce. The finished product should have the color of a pumpkin.

[DemoTex]

8. Remember, I'm from LA too! Lower Alerbamer.

Mobile: Home of the American Mardi Gras. How was the Fairhope parade, trof? My sister missed it, because she was in ATL with us celebrating our parents 60th Anniversary.

Mac

[trof]

12. I stayed home. Miz t. didn't do so well.

There were a bunch of little kids in front of her.
The 'throwers' aimed at them and they scooped up most of the loot.
She had fun, anyway.

[DemoTex]

11. Stifle, choke, suffocate: Auburn will étouffée Alabama next year. Eh?

War Eagle .. sir!

[trof]

13. The requisite "Roll Tide", in return.

I dunno.
Our new coach is starting out with a RAFT of negative press.
MERCENARY!

We'll see if he's worth the millions of bucks.
Strike that...NOBODY, especially not a bleeding FOOTBALL COACH, is worth that kind of money.
It's downright sinful.
:-(

[DemoTex]

14. I think Shug Jordon made around $30K in 1965.

The Bear probably made $35k. Tuition was about $125/quarter, books $50, and my flop-house $35/month. Meals were probably $200/month .. outside. I earned about $300/quarter doing gigs as bass-man for the Auburn Knights, about $100/week driving a milk tanker truck for the university dairy (0500 AM pick-ups of raw milk at the milking farms in a stainless-steel tanker truck), and $6/hour as a CFI for the Auburn School of Aviation. Most of my students were ROTC. Guitar instructors were getting $25/ hour at the time!

[Gormy Cuss]

2. Sounds good to me!

I love greens, I love andouille and etouffee although the last is so rich that I can't eat it very often. Mixed with sausage and greens it would be a welcome meal chez Gormy.

[DemoTex]

3. Better night #2 .. leftover!

Dy-no-mite soup!

[SPKrazy]

4. You Bastid!

stop that right now too!

I'm starvin'

:rofl:

[mainegreen]

6. ohhhhh. I want some.

That sounds damned good!

[wildhorses]

7. hot dayum

that thar is good eatin' *yummers*

[Lisa]

9. I hope you made enough for the entire Lounge!

Or are you just teasing us?

[DemoTex]

10. Like I tell Nick-Nick: GONE-GONE!

Sorry!


Nick-Nick