Seafood Étouffée Recipe

  • 3 pounds seafood, any combination
  • 1/4 cup Tony Chacherés Creole Seasoning
  • 2 onions (medium)
  • 1 bell pepper (large)
  • 1 cup celery, chopped
  • 1 cup mushrooms, sliced
  • 3 cloves garlic
  • 4 tablespoons butter
  • 2 cans regular spaghetti sauce (16 ounce cans)
  • 1 can Campbells Golden Mushroom soup
  • 2 cans Ro*Tel tomatoes
  • 1 tablespoon Wocestershire sauce
  • 1 tablespoon lemon juice
  • 1/4 cup fresh parsley
  • 2 tablespoons fresh basil
  • 2 bay leaves
NOTE: This Étouffée is less time consuming to make than a traditional Louisiana dish as no roux is needed. It can be made using any combination of shellfish such as crawfish, shrimp, scallops, crab, clams or lobster.

Boil shellfish with Tony Chacherés Cajun Seasoning and in a 8 quart or larger stock pot. This may need to be done in series if some shellfish require more time than others. Drain seafood, remove from stock pot and set aside. Sauté chopped onion, bell pepper, celery, mushrooms, and garlic in butter until vegetables start becoming soft. Set vegetables aside. Do not overcook. Add remaining ingredients to stock pot and bring to a boil. Reduce heat, add vegetables and simmer covered 20 minutes. Add seafood and simmer uncovered 30 minutes. Serve over rice.

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