somewhat after Paul Prudhomme's "new" crawfish recipe* and somewhat like Dick and Jenny's Crayfish - in terms of look, texture and taste. This is really pretty superior for no seafood, andouille, flour etc. Serve it with rice and its gluten free! And absolutely no oil is used in making this dish!!
serves 4 as a course...
Toast 1 c brown or white rice with 1T butter in a saucepan with a tight fitting lid
Add 1 and 3/4 water and 1/2 to 1 tsp salt and bring to boil.
Stir, reduce to simmer, cover and cook 18 - 20 minutes.
smash 1 clove garlic and dice 1 c onion plus 1/2 c green pepper and 1/4 c celery
mix vegetables in a bowl and coat with a mix of 2t sweet paprika, 1t salt, 1/2t dry mustard, 1/4t each white and black pepper, 1/8t cayenne
stir into a hot cast iron skillet on medium to high heat 4 tbsp flour or gluten free substitute, stir until brown, and remove from pan
add vegetables to pan, stir 2 minutes and deglaze with 1/2 cup+ of red wine, scraping up bits. Then add 1 - 2 c chicken stock and a bay leaf and stir in the browned flour until thick
keep consistency by adding water
in a separate non-stick pan on med-high, saute 1/2 in slices from a 1/2 lb of fresh spicy chorizo sausage with 1/2 in cubes from a 1/2 lb chicken breast till just cooked though
drain fat, cut chorizo into 1/2 in chunks, and add with chicken to cast iron pan
fold in to coat
dish out rice, remove the bay leaf, and then serve etouffee on top.
mmm...
*I do not use any processed foods. This includes onion powder and garlic powder. This means I need to compensate for this in other ways. As I do with the family allergy and aversion to seafood, plus, at least some willingness to accept pork.