What’s that smell? Is that success or the huge pot of Gumbouffee?
My friends, it is both. Although it felt a little like mad science, the recipe for this semi-homemade dish turned out to be oh-so-delicious.
Like we talked about in Friday’s post, store-bought spice mixes are convenient, but they don’t deliver when it comes to authentic flavor and texture. Mainstream products are “good enough” to get by when you’re craving Southern food, but what if you want great?
We combined widely-distributed Louisiana-made products, additional seasonings and a few vegetables. The result was a savory etouffee-meets-gumbo.
The best part about this recipe is how easy it is. Even those who don’t feel comfortable in the kitchen can create an authentic Southern dish. No roux-related stress, no major time commitment. Just a fun, tasty meal with real Creole texture and flavor.
Total time spent in the kitchen was less than an hour, but the Gumbouffee tasted like it had been on the stove all day.
We used catfish in our recipe, but chicken, Andouille sausage, shrimp, crawfish or all of the above would be just as tasty. You could even add okra or diced tomatoes to make it your own. Follow these easy steps and you, too will be saying this sauce is c’est si bon.
– 1 box Tony Chachere’s Creole etouffee mix
– 1 box Zatarain’s gumbo base
– 1 pound catfish, cut into large bite-size chunks
– 3 Tbsp extra virgin olive oil
– 1 large yellow onion, chopped
– 2 cups celery, chopped
– 2 cups green bell pepper, chopped
– ½ cup green onion, chopped
– 8 cups water
– 1 Tbsp Emeril’s Essence seasoning
– 1/4 cup blackened seasoning
– 6-8 cups cooked white rice
– Mix catfish pieces with blackened seasoning
– In a large pot on the stove, heat 2 Tbsp olive oil over medium setting
– In small batches, cook seasoned catfish until almost done, remove from pot and set aside
– In the same pot, add 1 Tbsp of olive oil and sauté yellow onion, celery and bell pepper until onion becomes slightly translucent
– Add Zatarain’s and Tony’s spice mixes, stirring to coat vegetables
– Gradually add 8 cups of water while stirring frequently
– Add Emeril’s Essence seasoning and catfish
– Bring to a boil, reduce heat and let simmer for about 20-30 minutes until catfish is cooked through, liquid should coat the back of a spoon
– Serve over cooked rice, garnish with green onion. Feeds 8-10 people