Tomorrow is Fat Tuesday, the last day of culinary and cocktail debauchery for those who observe Lent. In our house, that means Milk Punch and Étouffée. I’ve created a tempeh andouille sausage to go in my version, so you get two original recipes today! I’ve simplified traditional Étouffée and created a version that does not require making a roux. Not only is this easier, it takes much less time than creating a light roux (20 minutes or so) or a brown roux (30-40 minutes). My version still has the deep flavor of the traditional varieties, but is perfect for a weeknight meal. A word of warning: this is a spicy dish! Both the Andouille sausage and the Étouffée contain a good amount of heat. If you don’t like heat, you could ease off of the spices like cayenne and crushed red pepper. We like spicy food here, but I’m aware many don’t like quite as much heat. Make this yours by adjusting the spices to your liking. And now, on with the recipes. Laissez les bons temps rouler!