Source:

Classifications: Venison

Qty Measure Ingredient

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1 pound shrimp tails, crawfish tails,, cleaned and deveined

OR

1 pound ground venison

1 can cream of mushroom soup

1 can cream of celery soup

1 large onion, chopped

1 bunch green onions, chopped

1 bell pepper, chopped

2 or 3 cloves garlic, minced

2 or 3 tablespoon parsley, chopped

butter, oil or no-stick spray (enough to saute' vegetables)

1 to 3 tablespoon Cajun seasoning, to taste

Instructions: Using venison: Add venison, cajun seasoning and parsley to hot oil and brown until no pink shows.

Add onions, green onions, garlic, and bell pepper and saute' until onions are browned and wilted.

Stir in cream of celery and cream of mushroom soups.

Bring to boil, stirring constantly.

Reduce heat to medium. Cook for about 10 minutes.

Serve over hot rice.

Staging:

Variations:

Background: Recipe by: Bill and Nellwyn Grilliette

Note: I usually have to double this recipe.

For my Daddy, I leave out the onions and put in 1/2 of a yellow bell pepper, 1/2 of a green bell pepper, 1/2 red bell pepper, 1/2 orange bell pepper. Or you can use 2 whole bell peppers.

Any meat can be used in etouffee.

Serves: 4

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