Joe’s Crab Shack Etoufee

1 tsp chopped garlic
¾ c diced onion
¼ c diced celery
½ tsp salt
½ tsp cayenne pepper
½ tsp paprika
¼ tsp ground mustard seed
½ tsp Worcestershire sauce
12 oz can condensed cream of mushroom soup
½ c condensed cream of celery soup
1 c water
½ lb crawfish meat of ½ lb cubed chicken or ½ lb raw, peeled shrimp
3 tbsp sliced green onions
1 tbsp chopped fresh parsley
3 c Rice Pilaf
1. Saute garlic, onion, celery, and green pepper in butter until soft.
2. Stir in spices, soups, water, and meat of your choice.
3. Bring to simmer and continue cooking until meat is cooked through.
4. Stir in green onion and parsley.
5. Scoop ½ c rice pilaf into center of 6 bowls or soup plates.
6. Pour Etoufee over rice.
Serves 6
Tip: The literal translation of the French word “Etoufee” (pronounced AY-too-FAY)
means “smothered” – as in smothered in lots of rich sauce.