Etouffe

Hi! I have a frugal & super easy recipe to share.  I live in Louisiana, so I like a little kick in my food. However, this recipe is easily varied to make less spicy. 🙂 Also, seafood is very plentiful and affordable here, but not everywhere else. If you don’t have access to crawfish, make sure to wait till the shrimp is on sale. Finally, I have six kids, so I cook for an army. Most families are guaranteed left-overs from this recipe….which is good since it tastes even better the next day!

Etouffe (pronounced ay-too-fay)

1 stick butter
1 lb. crawfish, cooked & peeled (can substitute shrimp)
1 reg. can Golden Cream of Mushroom Soup
1 sm. can tomato paste
3 reg. cans tomato sauce
1 tomato, diced
1 med. onion, diced
2 bell pepper (any color) diced
3 stalks celery, diced
2 t. Tony Cachere’s (can substitute any Cajun seasoning…but Tony’s is the best)
1 tiny little dash of cayenne
Dash of salt

Drop stick of butter in frying pan and melt. Add onion, bell pepper & celery. Saute until onions are transparent. Pour all that into a pot with tomato sauce, tomato paste, Golden Cream of Mushroom soup, tomato & seasoning. Bring to a slight boil then redcue heat & cook for about 30 minutes then add crawfish. Cook for another 15 minutues until crawfish is heated through. Serve over cooked rice.

If it’s too tangy, add a bit of sugar.

Hope y’all like it!