Recipe: Easy Gumbouffee

Recipe: Easy Gumbouffee | StayingSouthern.net

From the mad-scientist test kitchen: Gumbouffee

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.

Gumbouffee

–       1 box Tony Chachere’s Creole etouffee mixRecipe: Easy Gumbouffee | StayingSouthern.net
–       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, choppedRecipe: Easy Gumbouffee | StayingSouthern.net
–       2 cups green bell pepper, chopped
–       ½ cup green onion, chopped
–       8 cups water
–       1 Tbsp Emeril’s Essence seasoning
–       1/4 cup blackened seasoningRecipe: Easy Gumbouffee | StayingSouthern.net
–       6-8 cups cooked white rice

Directions
–       Mix catfish pieces with blackened seasoningRecipe: Easy Gumbouffee | StayingSouthern.net
–       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 catfishRecipe: Easy Gumbouffee | StayingSouthern.net
–       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

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Etougumbalaya? You work on the name, I’ll work on the recipe

cajungrocer.com

cajungrocer.com

It’s Friday and during Lent, that usually means fish is on the menu.

Tonight’s kitchen adventure features a little Cajun ingenuity and catfish.

While boxed spice mixes for gumbo, jambalaya and etouffee are easy to find outside the South, they come up short when it comes to flavor, texture and authenticity.

One dark and stormy night, it was time for dinner and we were without a plan. And hungry.

It's all about using what you have to your advantage in the kitchen | StayingSouthern.net

The red beans hybrid. In the words of Emeril Lagasse, “BAM!”

My husband and resident kitchen whiz dove into our stockpile of Cajun dry goods (yes, we have a shelf devoted to this).

He combined boxes of gumbo base, etouffee mix and red beans seasoning mix along with the Cajun holy trinity of fresh onion, bell pepper and celery. A ham hock and a couple bags of beans later, and we had a savory, authentic pot of red beans and rice. Sometimes you just have to use what you have to your advantage.

Tonight, we will make another attempt at combining store-bought Cajun favorites.

A few more seasonings, catfish and the Cajun holy trinity will make appearances in this recipe.

A few more seasonings, catfish and the Cajun holy trinity will make appearances in this recipe.

Ladies and gentlemen, I present to you, catfish GumboJambaToufee. Or Gumbatouffee. Or Jambotoufee. Etougumbalaya?

You work on the name, I’ll work on the recipe.

Stay tuned to find out how it turns out and the full recipe!

Happy Friday!