Joe`s Crab Shack`s Etouffee Recipe

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Ready in: < 30 minutes
recipe difficulty 4/5

Difficulty: 4 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 teaspoon chopped garlic
3/4 cup diced onion
1/4 cup diced celery
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
12 ounces can condensed cream of mushroom soup
1/2 cup condensed cream of celery soup
1 cup water
1/2 pound crawfish meat
OR
1/2 pound cubed chicken breast
OR
1/2 pound raw shrimp - peeled, tails removed
3 tablespoons sliced green onions
1 tablespoon chopped parsley
3 cups rice pilaf

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Directions:

Saute garlic, onion, celery, and green pepper in butter until soft. Stir in spices, soups, water, and meat of your choice. Bring to 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 Ã©touffÃ©e over rice.

Approximate Nutritional Data Per Serving (with crawfish): 224 Calories; 7g Fat (29.3% calories from fat); 10g Protein; 30g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 1238mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

This recipe from CDKitchen for Joe`s Crab Shack`s Etouffee serves/makes 6

Recipe ID: 3306

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Please note:
This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.

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