Etouffee Mix

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Yields approximately 5, 8 oz servings.

• In a 2 1/2 quart sauce pan slowly add Etouffee Mix to 2 1/2 cups of warm water or, preferably, chicken broth (3 cups for crawfish) and blend well.
• Bring to boil, stir, and reduce to simmer.
• Cook for 8 to 10 minutes, stirring occasionally.
• Add 1 lb peeled medium sized raw shrimp or 1 lb cooked crawfish.
• Bring to boil.
• Stir and lower to simmer.
• Cook 15 minutes, stirring occasionally.
• For a richer, creamier sauce add 1 tbsp of pure butter.
• Add salt or pepper (if desired).
• Serve over rice or angel hair pasta.