I made Emeril's Chicken etoufee tonight. I picked it after looking at others because Emeril used a lot less sweetener than some of the others. I didn't follow it precisely. I used less fat, only about 3 tablespoons as opposed to 10 and I used far less hot sauce. And still no one added extra at the table. I added some cider vinegar to restore some of the acidity my reduction of hot sauce reduction. Still, it was surprisingly sweet to my taste. Is that something that the heat would otherwise have balanced out or is sweetness really that much of the etoufee experience?