Cajun Power jarred chicken stew

I've been told that it's quite good and that it's also used for the crawfish etouffee. Same sauce with a different label.

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I've been told that it's quite good and that it's also used for the crawfish etouffee. Same sauce with a different label.

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You may be thinking of the gumbo and the chicken stew. The stew is definitely not the same as the etouffee.

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You may be thinking of the gumbo and the chicken stew. The stew is definitely not the same as the etouffee.

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I found the email. He said the sauce piquant is the same as the shrimp creole. Maw Maw's chicken is the same as the etouffee except that you add two sticks of butter to the 2 lbs of crawfish for the etouffee.

I don't know if I've seen Maw Maw's chicken unless it's called something else.

ETA: I found it.

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Maw Maw's chicken is the same as the etouffee except that you add two sticks of butter to the 2 lbs of crawfish for the etouffee.

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I don't see how that can be true, but then again, etouffee seems to be different things to different people.

Anyway, the Maw maw's stuff is fantastic. I may have even started a thread on it.

You can spend part of an afternoon making sticky/smothered chicken, or you can just use this. Result = the same.

their Spaghetti sauce is the best.

I usually cut it with another milder sauce so its not too spicy for the kids, but they absolutely love it.


Is the chicken stew essentially just smothered chicken?

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Is it any good?

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It's really good.

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Is the chicken stew essentially just smothered chicken?

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Yes, pretty much.

I just followed the directions. It's possible I added some Cajun Power Garlic sauce, because I tend to add that to almost any wet recipe.

Thanks. I was wondering about chopped onions etc...

I have the crawfish etouffee I found in the cabinet, which is apparently the smothered chicken, too. I was wondering if it would work for smothered pork chops.

Rouses has some.