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- I served 1 cup of etouffee with a grilled cheese sandwich
- 1 tablespoon bacon fat
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 cups sliced fresh or frozen okra (un-breaded)
- 5 stalks celery, chopped
- 2 cups chicken broth
- 1 cup short grain brown rice
- 4 (15 ounce) cans black-eyed peas with liquid
- 1 (10 ounce) can diced tomatoes and green chilies
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon hot sauce (more or less)
- Salt and Pepper to taste
View Full Recipe at Colie's Kitchen
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