Michigan winters are always very cold, so we would have soups or stews quite a bit. It got really cold last night, and actually snowed here in Louisiana! Mom decided to make a new soup, so this is her new recipe! She calls it “Etou-o” because its similar to gumbo in some ways, but also similar to etouffe too. It’s very good, and very colorful! Hope you like it as much as we do!
1 pound sausage
2 Tbls butter or vegetable oil
4 Tbls Flour
2 white onions, diced
2 jalapeno peppers, seeded and diced
2 cups chicken stock
4 cups water
1 can stewed tomatoes
Tony Chachere’s Creole seasoning to taste, we used about 4 Tbls
1 can purple hull peas with jalapenos – do not drain liquid
1 can cream peas – do not drain liquid
1-3 pounds additional meat (We used mixed seafood, but you could use chicken and/or more sausage)
Cooked white rice
In a large stock pot, brown sausage. Remove cooked sausage from pan, leaving any grease. Add butter (or vegetable oil) and diced onions to the pot. Saute onions until soft and translucent, about 5 minutes. Add in diced jalapenos and saute for an additional 2-3 minutes. Add flour and stir until a thick paste is formed. Add the chicken stock, water, stewed tomatoes and sausage and stir. Season with Tony Chachere’s seasoning. Simmer for about 20 minutes. Add in the purple hulls and cream peas. Re-season if necessary. Simmer for about an hour. Add in the mixed seafood and simmer for about 15 minutes. Serve over prepared rice and/or homemade bread.