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."
 
Download
photo by mersaydees photo by mersaydees
photo by mersaydees
Ready In:
35mins
Ingredients:
12
Serves:
2-6
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. mersaydees
    This is delicious! Like another reviewer, I used lobster base, and next time I will add some cayenne. I would definitely serve this over rice. Thanks, Herb Princess! Made for <b>PAC Spring 09</b>.
     
  2. mizgillis
    I thought this was very good. I used crawfish in this. I think next time I make this I will use shrimp and crab. Super easy. I did think that it needed more spice......I like things spicy. I will use cayenne next time. Also, I couldn't find shrimp bouillion so I used lobster stock.....Super easy with lots of flavor.
     
  3. ronnie.wiley
    This is fantastic!Thanks
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes