Cajun-Style Etouffee Sauce Etouffee means "to smother." Serve over grilled chicken or roast pork.
Makes about 2 1/2 cups 1 teaspoon Olive oil 1 large Onion, cut into strips 1 large Green bell pepper, cut into strips 1 teaspoon Garlic, minced 1/4 pound Smoked sausage (andouille or kielbasa) sliced into thin, half-circles 1 cup Tomatoes, diced 1 teaspoon Cajun seasoning (like blackening spice blend) Saute pepper, onion, and garlic in oil until just soft. Add the remaining ingredients and simmer for 25 minutes. Serve warm. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
