Etoufee(A-Two-Fay) - cooking recipe

Ingredients

1 lb. crawfish, shrimp, crab or chicken, cooked
2 cans Campbell's cream of celery soup
3 bay leaves
1 tsp. sweet basil
1 tsp. thyme
1/4 tsp. cayenne pepper
1 tsp. paprika
2 Tbsp. soy sauce
2 Tbsp. Lea & Perrins Worcestershire sauce
1/2 c. chopped onions
3 stalks chopped celery
4 stalks chopped green onions with some tops
1 stick margarine or oil

Preparation

Saute all vegetables in margarine.
Add cream of celery soup (undiluted).
Add all spices and sauces; stir and simmer for at least one hour.
Stir occasionally.
About a half hour before your are ready to serve, add the main ingredient and simmer until done. Remove bay leaves.
Serve with cooked rice.
This recipe freezes well.