SEAFOOD ETOUFFEE

Seafood Etouffee image

Homestyle Etoufee from a recipe from my cousins wife, a real, native Cajun. She says this is her grandmothers recipe. There is never any left no matter how much I make, and everyone always wants the recipe. Etoufee made easy, keeps several days, and freezes well. That is if you have any left over. Double the amount of seafood for a real feast. Also good with chicken and chicken boullion.

Provided by herb-princess

Categories Crab

Time 35m

Yield 2-6 serving(s)

Number Of Ingredients 12

Ingredients

2 onions, chopped
1 green pepper, chopped
1 1/2 cups celery, chopped
1 bunch green onion, chopped
1/2 cup butter
1 tablespoon Kitchen Bouquet
1 vegetable bouillon cube
1 shrimp bouillon cube
1 (10 1/2 ounce) can celery soup
1 (10 1/2 ounce) can mushroom soup
1 lb shrimp (crawfish is especially good) or 1 lb variety seafood (crawfish is especially good)
cooked rice

Steps:

Saute Vegetables in butter. Add seasonings and soups. Simmer about 10 minutes.
Add seafood. Either cook briefly, about 5 minutes, after adding the seafood, or simmer a long time until seafood is tender. Serve over rice.

*** Explore more Seafood Etouffee Recipes »

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