Texas weather in the fall is so unpredictable. Last weekend it was wonderful, cold and rainy. We enjoyed it for a few days and then it was hot again. When it’s cold outside I love to make homemade soup, gumbo, and etouffee.
Last weekend I made my mom’s etouffee. My mom, the home economics major, created this recipe from combining several recipes and tweaking it over the years. Many traditional etouffee recipes have a roux base but our does not. Instead we cook the holy trinity in butter as our base. The holy trinity is a combination of celery, onion, and bell pepper. It’s used in many Cajun dishes.
Y'all should try this recipe. It's SO good and one of my favorites.
Yumm... the holy trinity sautéing on the stove. I love this smell.
I need HELP! As I was making the etouffee, I realized my spice cabinet is completely disorganized. It's hard to find the spice I need in this mess! In Houston, my kitchen had an old ironing board cabinet. The owner of the building added shelves and I used it for spices. I organized them in alphabetical order. It was perfect and so easy to find what I needed.