Seafood etouffe

Yield: 1 Servings

Measure Ingredient
1 \N Stick margarine or butter
1 cup Onion, chopped
½ cup Bell pepper, chopped
¼ cup Celery, chopped
1 teaspoon Paprika
\N \N Salt and pepper to taste
1 pounds Shrimp, crawfish or crabmeat
\N \N Green onions, chopped, optional
\N \N Parsley, optional
3 cups Rice, cooked

We have updated our HomePage

with some "Cajun" recipes that have been requested by many of our visitors.

We have answered many requests privately and decided to post more in our new feature.

Here is one of the many recipes from some Louisiana Fairs and Festivals.

Melt margarine or butter in heavy skillet. Add chopped onion, bell pepper and celery and Saute until onion is clear. Add seasonings and seafood and cook approximately 15-20 minutes. Top with chopped green onions and parsley if desired. Serve over cooked rice. Serves 4 to 6 people.

Posted to CHILE-HEADS DIGEST V3 #133 Date: Thu, 17 Oct 1996 23:31:48 -0700 From: The Overstreets <billover@...>

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