3/4 cup diced onion
1/2 cup diced green pepper
1/4 cup diced celery
1 tsp. chopped garlic
1 Tbls. butter OR margarine
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/4 tsp. ground mustard seed
1/2 tsp. Worcestershire sauce
12 oz. can condensed cream of mushroom soup
1/2 cup condensed cream of celery soup
1 cup water
1/2 lb. crawfish meat OR ↓
1/2 lb. cubed chicken OR ↓
1/2 lb. raw, peeled shrimp
3 Tbls. sliced green onions
1 Tbls. chopped fresh parsley
3 cups Rice Pilaf
Saute garlic, onion, celery, and green pepper in butter until soft.
Stir in next 8 ingredients.
Bring to a simmer and continue cooking until meat is cooked through.
Stir in green onion and parsley.
Scoop 1/2 cup rice pilaf into center of 6 bowls or soup plates.
Pour Etouffee over rice.
In 5-quart Dutch oven or pot, heat 2 tablespoons oil over medium-high heat.
Add chicken and brown on all sides, about 10 minutes.
Remove chicken from pan.
Heat remaining 2 tablespoons oil in sauce pot.
Add pork, sausage, celery, onion, green pepper and garlic.
Stirring frequently, cook 8-10 minutes, or until tender.
Stir in tomatoes, broth, tomato paste, Tabasco® sauce, bay leaf, salt, oregano, thyme, and allspice.
Return chicken to pot.
Reduce heat and simmer, covered, for 10 minutes.
Stir in rice.
Simmer, covered and stirring frequently, for 40 minutes, or until chicken and rice are tender, adding additional broth if rice begins to stick to bottom of pot.
1 tsp. real butter OR olive oil
2 cloves garlic – minced
12 med. raw shrimp – peeled, deveined
1/2 lb. boned, skinned chicken breasts – diced
2 1/2 Tbls. all-purpose flour
2 cups milk – low-fat okay
2 Tbls. dry sherry
1/4 cup grated Parmesan cheese – low-fat okay
1/4 tsp. cayenne pepper
4 plum tomatoes – seeded, chopped
1/2 cup frozen peas salt and pepper – to taste
2 cups cooked linguine
Melt the butter in a large non-stick skillet over medium-high heat.
Add the garlic and cook for 1 minute.
Add the shrimp and chicken. Pan-fry until the chicken is cooked through, about 3-4 minutes.
Whisk the flour, milk, sherry, and Parmesan cheese together. Pour into the skillet and bring to a boil while stirring.
Reduce heat to medium and continue to cook for about 5 minutes, until the mixture has thickened, stirring occasionally.
Add the cayenne and fold in the tomatoes and peas.
Cook until heated through.
Season to taste with salt and pepper.
Arrange the linguine on individual plates and spoon the sauce over the top.