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AW’s Etouffee

June 3, 2010

Ingredients:

  • 1 teaspoon chopped garlic
  • 3/4 cup diced onion
  • 1/4 cup diced celery
  • 1/2 teaspoons salt
  • 1/2 teaspoons cayenne pepper
  • 1/2 teaspoons paprika
  • 1/4 teaspoons dry mustard
  • 1/2 teaspoons worcestershire sauce
  • 12 ounce cream of mushroom soup, condensed
  • 1/2 cup cream of celery soup, condensed
  • 1 cup water
  • 1/2 pound crawfish meat OR 1/2 pound cubed chicken breast OR 1/2 pound uncooked shrimp (peeled, tails removed)
  • 3 tablespoons sliced green onions
  • 1 tablespoon chopped parsley
  • 3 cups rice pilaf

Saute garlic, onion, celery and green pepper in butter until soft.  Stir in spices, soups, water and meat of your choice.  Bring to a simmer and continue cooking until meat is cooked through.  Stir in green onion and parsley.  Scoop 1/2 cup rice pilaf into center of 6 bowls or soup plates.  Pour etouffee over rice.

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