Seafood Etouffee

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.

• Ready In: 35 mins
• Serves: 2-6

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 1/2ounce) can  celery soup
• 1 (10 1/2ounce) can  mushroom soup
• 1  lb shrimp (crawfish is especially good) or 1  lb  variety  seafood (crawfish is especially good)
•  cooked rice

Directions

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