Melt butter; saute onion, bell pepper and jalapeno.
Add soup and let cook on medium heat for 10 minutes.
Add meat; season to taste with Cajun seasoning, salt, pepper and Tabasco or Louisiana hot sauce.
Add garlic last.
Cook 10 minutes on medium heat; let set 10
minutes.
Serve over rice.
Chicken Stock for Etouffee: Put chicken in water and
Rehydrate etouffee mix in 1 cup water.
Slowly add rehydrated mixture to 1/2 cup melted butter, stirring until well blended. Add crabmeat and simmer 10 minutes.
ecessary.
Serve with crawfish etouffee on top blackened catfish. Garnish
ony's, then coat with Louisiana Fish Fry (or other seasoned
aste using salt, pepper and Louisiana gold pepper sauce. Fold shrimp
sautee onion and bell in butter until slightly brown. Add crawfish (rinsing the crawfish first is optional, I always do). Cook for five minutes. Add the rest of the butter to mix. Stir in chicken stock and creme of mushroom soup now if using creme of mushroom. Cover, cook for 5 minutes. Serve warm over rice.
Melt butter in a large iron pot.
Blend flour and stir over medium-low heat until roux is dark brown, 10 to 15 minutes.
Add onions, celery, green peppers and garlic and cook until tender-crisp, 2 to 3 minutes.
Stir in remaining ingredients, except rice, and simmer 20 minutes.
Ladle etouffee into soup bowls and top each serving with 1/2 cup fluffy rice.
sing a few dashes of Louisiana pepper sauce. Serves 6.
Saute onion, celery and bell pepper in oleo.
Add other ingredients, adding shrimp last.
Cook until shrimp are done. Serve over rice.
Adjust thickness by adding more flour or chicken broth, according to your taste.
Use more shrimp, if desired.
Note:
Don't add salt all at once.
Taste, then add more, if needed.
Heat butter in large skillet.
Add onions, bell pepper, celery and garlic.
Saute the ingredients.
Add tomato sauce, spaghetti mix, Cajun seasoning, Worcestershire, hot sauce and salt and pepper to taste.
Let simmer for 30 minutes.
Add shrimp; cover tightly and cook on low heat about one hour.
Serve over rice. Serves 4.
ice or pasta.
Add Louisiana pepper sauce at your own
Place oil in aluminum Dutch oven.
(Don't use black iron as it will cause crawfish to darken.)
Season generously with Tony's Creole seasoning or salt and pepper.
Add paprika to vegetable oil.
Saute crawfish (shrimp) about five minutes.
Remove crawfish (shrimp) and set aside.
read and using cajun/creole recipes of fried seafood or meats
1/2 hours. Some recipes use a lot less cooking
br>NOTE:
If the etouffee mixture is still too thick
he chopped green onions.
Etouffee should always be served over
o a simmer, Cook the etouffee stirring occasionally for 45 minutes
s the key to good etouffee.
Don't be tempted