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.
1 cup pineapple, cubed
4 cloves garlic
1 tablespoon chili sauce
¾ cup water
2 tablespoons rice wine vinegar or white vinegar
½ tablespoon salt
¼ cup coconut cream
1 lime, juiced
2 limes, zested and divided
3 tablespoons cornstarch slurry (2 tablespoons water mixed with 1 tablespoon cornstarch)
1 pineapple, cut into ½-inch pieces
1 pound shrimp, peeled and deveined
Place wooden skewers in a bowl of water to soak for at least 10 minutes.
Puree the pineapple, garlic, chili sauce, and water in a food processor.
Heat a pan over medium heat, and add the pureed sauce mixture. Add vinegar, salt, coconut cream, lime juice, zest of one lime, and salt, and bring the sauce to a boil, stirring occasionally. Reduce heat to a simmer.
Mix the cornstarch and water in a small bowl to create the slurry, then add the mixture into the sauce and simmer until the sauce thickens, about a minute.
Skewer the pineapple and shrimp, then brush sauce on both sides. Grill skewers over medium-high heat until cooked, about 2-3 minutes per side.
Sprinkle finished skewers with lime zest and serve with remaining sauce.
4 tablespoons of butter
1 cup of finely minced Vidalia or other sweet onion
1/4 cup of finely minced green bell pepper
4 slices of white or white wheat bread, toasted
1 pound of crabmeat
1/2 pound of raw shrimp, peeled, deveined, and chopped optional
1 large egg
Pinch of kosher salt
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 to 1/2 teaspoon of Cajun seasoning
1/2 teaspoon of Old Bay seasoning
Couple shakes of dried parsley
Melt the butter in a large skillet over medium heat and add the onion and green pepper; cook until softened. Remove from the heat and set aside to cool slightly. Toast the bread slices, sprinkle each piece with a good spray of water to wet them and set aside in a bowl. Let sit for about 2 minutes. Pick through the crabmeat to check for stray shell; set aside.
Squeeze out the bread and break it up. Add the egg to the bread and mix. Add the salt, pepper, Cajun seasoning, Old Bay, parsley and sauteed onion and bell pepper; carefully turn until well mixed. Add the crab and gently mix. Use as desired to stuff shrimp, crab shells, to make crab patties for po’boys, as a filling for squash, eggplant, or other vegetables, to stuff flounder, or to form crab cakes or bite sized crab balls.
Note: You can substitute other toasted breads, such as leftover dinner rolls or French bread. Toast before using.