LeahNOLA

Fellow Louisianian here. I have not made etouffee in many years. Your recipe sounded sensible but not too complicated. It was the bomb! Perfect taste - exactly what I was looking for. And it was easy to make. I halved the recipe. One slight change that I made was to use a dollop of spaghetti sauce I had in the freezer instead of opening a can of tomato sauce for just a tablespoon. It was all delicious. This recipe is a keeper!