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Title: Seafood Etouffe
Categories: None
Yield: 1 Servings
| 1 | Stick margarine or butter | |
| 1 | c | Onion, chopped |
| 1/2 | c | Bell pepper, chopped |
| 1/4 | c | Celery, chopped |
| 1 | ts | Paprika |
| Salt and pepper to taste | ||
| 1 | lb | Shrimp, crawfish or crabmeat |
| Green onions, chopped, optional | ||
| Parsley, optional | ||
| 3 | c | Rice, cooked |
We have updated our HomePage http://www2.netdoor.com/~billover/index.html with some "Cajun" recipes that have been requested by many of our visitors. We have answered many requests privately and decided to post more in our new feature.
Here is one of the many recipes from some Louisiana Fairs and Festivals.
Melt margarine or butter in heavy skillet. Add chopped onion, bell pepper and celery and Saute until onion is clear. Add seasonings and seafood and cook approximately 15-20 minutes. Top with chopped green onions and parsley if desired. Serve over cooked rice. Serves 4 to 6 people.
Posted to CHILE-HEADS DIGEST V3 #133
Date: Thu, 17 Oct 1996 23:31:48 -0700