Joe`s Crab Shack`s Etouffee
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Serves/Makes: 6
Ready in: < 30 minutes
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 3/4 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced green bell pepper
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dry mustard
- 1/2 teaspoon Worcestershire sauce
- 1 can (10.75 ounce size) cream of mushroom soup
- 1/2 cup cream of celery soup
- 1 cup water
- 1/2 pound crawfish meat, cubed chicken breast or raw shrimp (peeled, tails removed)
- 3 tablespoons sliced green onions
- 1 tablespoon chopped fresh parsley
- 3 cups steamed seasoned rice or rice pilaf
Melt the butter in a deep saucepan over medium heat. Add the garlic, onion, celery, ang green pepper. Cook, stirring frequently, until the vegetables are soft. Stir in the salt, cayenne, paprika, dry mustard, Worcestershire sauce, cream of mushroom soup, cream of celery soup, water, and crawfish (or chicken or shrimp). Bring the etouffee to a simmer and cook, stirring occasionally, until the meat is cooked through. Stir the green onion and parsley into the etouffee. To serve, place 1/2 cup of the steamed rice into the center of individual soup plates (or other wide bowl). Pour the etouffee over the rice and serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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