The culture of Louisiana is a very mixed culture. And the culture of South Louisiana (New Orleans, Lafayette, Opelousas) where Mardi Gras is the epitome of The Big Party is different from that of North Louisiana (Shreveport, Monroe) which is more industry oriented. In Central Louisiana, where I am, we get a mix of both worlds.

The cooking of the southern region is wide spread throughout the state and you can find most dishes all over. While I have a good basic Etouffee Recipe I turn to most of the time, I am always open to new ones. Like this one I found in the Jan/Feb issue of Food Network Magazine

    Shrimp and Chicken Etouffee

It just so happens I did not have any shrimp in the freezer (how did THAT happen??) so I used one pound of crawfish meat instead.

    * 2 tablespoons vegetable oil
    * 1 pound andouille sausage, diced {Could use smoked sausage if cannot find andouille}
    * 3 pounds skin-on, bone-in chicken thighs {I used 1 lb. boneless,skinless thighs}
    * Kosher salt
    * 1/2 cup plus 2 tablespoons all-purpose flour
    * 4 stalks celery, diced
    * 1 large onion, diced
    * 1 green bell pepper, chopped
    * 4 cloves garlic, minced
    * 1/4 teaspoon cayenne pepper
    * 4 cups low-sodium chicken broth
    * 1 pound medium shrimp, peeled and deveined {I used crawfish}
    * 2 tablespoons dry sherry
    * Freshly ground black pepper

You can find the full recipe HERE.

There is a difference between Andouille and regular smoked sausage. According to Chef John Folse,

    Andouille (pronounced “ahn-DOO-wee”) is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.


See the difference. The andouille has large pieces of meat while the smoked is made from ground meats.

Smoked Sausage

You’ll get lots more flavor from the andouille, so if you don’t want it real spicy, cut down on the cayenne

How popular is Andouille in Louisiana?? There is an ANDOUILLE FESTIVAL. .

Serve the etouffee over long grain rice. Good Stuff!!