![]() Easy on the salt if you do decide to use it. ![]() Note that the soup provides enough salt for this dish. Lower the heat and cook until mixture is heated, stirring as needed to prevent scorching. Remember, your crawfish or shrimp will give off water in the final steps of the cooking. Stir and then add enough water to dilute the mixture to form a thick gravy. ![]() Add the Rotel tomatoes and stir until tomatoes are heated.Īdd the cans of cream of mushroom and cream of celery. In smaller Dutch oven over medium heat, sauté onion, bell pepper, celery and garlic (optional) until onions have wilted. 1 can cream of celery soup (reduced calorie).1 can cream of mushroom soup (reduced calorie).(above: sautéing the onions, bell pepper, and celery) The accompanying pictures in this post show shrimp, rather than crawfish. This recipe also calls for 4 tablespoons of ketchup, which although I found to be unusual, included for the sake of trying the recipe as close as possible to its original directions.īelow is my mildly adapted version of the original. My favorite étouffée dishes are the ones without tomatoes, but this one is good nonetheless (for a dozen different recipes for étouffée from Real Cajun Recipes, go here). At the most elementary level, what makes this Creole is the inclusion of tomatoes. I also feel the need to point that this is a Creole dish, not a Cajun one. This is not wholly unusual, and I’ve found a couple of really good étouffée recipes that use cream of mushroom soup before, but if you’ve never had the dish, realize that what is below is not necessarily standard fare. ![]() First, to make it lite/diet, it forms its base from canned soup instead of a traditional roux. Now, there are two distinctions in the étouffée recipe below. When I had installed the software, it asked if I wanted to include some sample recipes, some of which were from the website, Real Cajun Recipes, including the étouffée recipe seen below. Wanting to try out my newly acquired copy of MacGourmet Deluxe, I looked for an étouffée recipe. Afterwards we had a good bit of shrimp leftover, and I suggested we use some of it for an étouffée. For the week of July 4, we visited friends and family in Louisiana and had a shrimp boil on the holiday. However, I’ve been using the software, a recipe database program (and so much more), since early July learning the ends and outs of it. Yesterday, I reviewed MacGourmet Deluxe ( see post here). I always taste before I add Tabasco, but in my sample taste of this new kind, I didn’t get one of the jalapeño peppers the dish, so after I doctored it up with the hot sauce, it was EXTRA hot! Gumbo’s and tried their vegetarian chili cheese étouffée. This past week I discovered a new kind of étouffé when I visited a local Cajun restaurant, J. I don’t know if I’ve ever actually tried an étouffée I didn’t like, although some are definitely better than others. I usually don’t put andouille or smoked sausage in mine, but I’ve seen others include it. Like many Louisiana dishes, étouffée is served over rice. My favorite is crawfish which I believe have much more flavor than shrimp, but I once even tried a ground meat étoufée, which I found to be a bit unusual. Like gumbo, étouffée can be made with crawfish, shrimp, crab or chicken. If I had to pick my favorite Louisiana dish, it might just be étouffée.
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