 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Homestyle Etoufee from a recipe from my cousins wife, a real, native Cajun. She says this is her grandmothers recipe. There is never any left no matter how much I make, and everyone always wants the recipe. Etoufee made easy, keeps several days, and freezes well. That is if you have any left over. Double the amount of seafood for a real feast. Also good with chicken and chicken boullion. Ingredients:
2 onions, chopped |
1 green pepper, chopped |
1 1/2 cups celery, chopped |
1 bunch green onion, chopped |
1/2 cup butter |
1 tablespoon kitchen bouquet |
1 vegetable bouillon cube |
1 shrimp bouillon cube |
1 (10 1/2 ounce) can celery soup |
1 (10 1/2 ounce) can mushroom soup |
1 lb shrimp (crawfish is especially good) or 1 lb variety seafood (crawfish is especially good) |
cooked rice |
Directions:
1. Saute Vegetables in butter. Add seasonings and soups. Simmer about 10 minutes.
2. Add seafood. Either cook briefly, about 5 minutes, after adding the seafood, or simmer a long time until seafood is tender. Serve over rice.
|
|