Seafood Etouffee

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“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:
35mins
SERVES:
2-6
UNITS:
US

Ingredients Nutrition

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.

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