Arny Gollott’s Quick & Easy Etouffee
This quick and easy “All Star” recipe gives one of the most heavenly aroma’s. There is nothing better than trying this dish during crawfish season (you can also substitute shrimp).
1 lb. wild caught domestic peeled gumbo shrimp or crawfish meat
1 Cajun Étouffée mix
5 tbsp. butter
2 cups water
Melt 5 tbsp. butter in saucepan, stir until light brown. Add Étouffée mix. Stir over low heat until mix has medium brown color. Add 2 cups water and 1 lb. boiled and peeled crawfish tails or 1 lb. raw and peeled shrimp. Cover and bring to a boil, stirring often. After mixture comes to boil, reduce heat to low and cook 15 minutes. After 15 minutes of cooking, cover, turn off heat and let stand 15 minutes. Serve over hot cooked rice and enjoy!