Source: Nellwyn Grilliette

Category: Soup

Type: Stews & Casseroles

Classifications: Main Dishes

Qty Measure Ingredient

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1 pound crawfish tails

OR

1 pound ground venison or ground beef

2 cans cream of mushroom soup

2 cans cream of celery soup

1 can water or more (depending on how thin you want)

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: If using venison, brown in oil 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 and add cajun seasonings and parsley (I added my cajun seasoning and parsley while browning the venison).

Cook for about 10 minutes . Serve over hot rice.

If using crawfish tails: Saute' onions, green onions, bell pepper and garlic until onions are browned and wilted. Stir in cream of celery and cream of mushroom soups. Increase heat & bring to a boil stirring constantly. Reduce heat to medium & stir in crawfish, cajun seasoning & parsley. Cook about 10 mins.

Serving Idea: Serve over rice.

If no meat is used, can be used over blackened fish, steak, etc.

Staging:

Variations:

Background: Note: Instead of chopping up onions and bell peppers; I use 2 packages of Seasoning Blend by PicSweet.

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 of a red bell pepper, and 1/2 of a yellow bell pepper. Or you can use 2 whole bell peppers.

Any meat can be used in etouffee.

Serves: 4

Food Exchanges: