Etoufee(A-Two-Fay)

Name: Etoufee(A-Two-Fay)
Ingredients: 1 lb. crawfish, shrimp, crab or chicken, cooked; 2 cans Campbell's cream of celery soup; 3 bay leaves; 1 tsp. sweet basil; 1 tsp. thyme; 1/4 tsp. cayenne pepper; 1 tsp. paprika; 2 Tbsp. soy sauce; 2 Tbsp. Lea & Perrins Worcestershire sauce; 1/2 c. chopped onions; 3 stalks chopped celery; 4 stalks chopped green onions with some tops; 1 stick margarine or oil

13 ingredients

7 steps

Ingredients

1 lb. crawfish, shrimp, crab or chicken, cooked
2 cans Campbell's cream of celery soup
3 bay leaves
1 tsp. sweet basil
1 tsp. thyme
1/4 tsp. cayenne pepper
1 tsp. paprika
2 Tbsp. soy sauce
2 Tbsp. Lea & Perrins Worcestershire sauce
1/2 c. chopped onions
3 stalks chopped celery
4 stalks chopped green onions with some tops
1 stick margarine or oil

Directions

1

Saute all vegetables in margarine.
2

Add cream of celery soup (undiluted).
3

Add all spices and sauces; stir and simmer for at least one hour.
4

Stir occasionally.
5

About a half hour before your are ready to serve, add the main ingredient and simmer until done. Remove bay leaves.
6

Serve with cooked rice.
7

This recipe freezes well.