More Great Recipes: Southern US

Étouffée


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Member since 2009

Serves 6 | Prep Time 25min | Cook Time

Ingredients

3/4 cup diced onion
1/2 cup diced green pepper
1/4 cup diced celery
1 tsp. chopped garlic
1 Tbls. butter OR margarine
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/4 tsp. ground mustard seed
1/2 tsp. Worcestershire sauce
12 oz. can condensed cream of mushroom soup
1/2 cup condensed cream of celery soup
1 cup water
1/2 lb. crawfish meat OR
1/2 lb. cubed chicken OR
1/2 lb. raw, peeled shrimp
3 Tbls. sliced green onions
1 Tbls. chopped fresh parsley
3 cups Rice Pilaf


Sauté garlic, onion, celery, and green pepper in butter until soft.


-Stir in next 8 ingredients.


-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 étouffée over rice.


Pairs Well With


Notes

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