Etoufee (with photos this time)

Last night I made Etoufee and although I posted this a while back I did not have the photos as my husband deleted them by accident.  So before that could happen again, I got all the photos on my blog! :)

This Etoufee dish can be made with shrimp, crawfish or ground sausage.  I like to make it with shrimp as I never see crawfish available at the store anyway and I don't really care for ground sausage.  

Ingredient:  Package of Etoufee (on my website in the Cajun category), 1 lb of your choice of meat (mentioned above), 1/2 cup margarine, 1 chopped celery stalk, water and 8 oz can tomato sauce.  When I went to get the tomato sauce we had none but we did have a jar of Salsa and it worked out splendidly!

Directions: Cook 1 lb of your choice of meat, in a large pot with 1/2 cup margarine and 1 chopped celery stalk  You will see the celery stalk missing here and that is because my husband does not like it. Otherwise it definitely would be in there!

 

 

  Add the mix , 1 1/2 cups water and 1 (8oz) can tomato sauce (in my case I added 1/2 jar of the Salsa)

 Cool on low for 20 minutes.  (meantime I cooked some long grain and wild rice to serve it with.

 Serve over rice.  Here is the finished plate!  Just delicious!

 You can get this and many other wonderful dishes here!

~ Etoufee ~

Well I knew this would happen eventually...I made this dish the other night and my husband deleted the photos I took thinking I had already downloaded them ...well I hadn't.  So I apologize that I will not have all the photos to post here.  I'm definitely making it again because we loved it, and I'll post again then with step by step photos as usual!  

I guess I've been living under a rock because I didn't even know what Etoufee was and didn't know what to expect.  I made it with shrimp and we had it over Rice Pilaf and it was really good!  We had some leftover and hubby had it on toast the next day.

Here's the Directions: Cook 1 lb of your choice of meat (shrimp,crawfish, or ground sausage) in a large pot with 1/2 cup margarine and 1 chopped celery stalk.  I did not include the celery stalk as hubby does not like it (I could probably list what he DOES like and the list would be a short one). I would have liked the celery in it as it would have added some more texture (and that slight celery crunch to the dish). Add the Etoufee mix , 1 1/2 cups water, and 1 (8oz) can tomato sauce.   Cook on low for 20 minutes. Serve over rice. Makes 4 cups.

Here is the photo from the website. It just really had a nice flavor!

Get some here