Bayou Country Cajun Etouffee Recipe

How to make it

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• Place your pot on the stove and
• add your Olive oil
• Now all your stuff is chopped up ...Onion, garlic japalenos,parsley
• put into your pot
• cook at a med heat to high
• let this saute' til onion becomes looking clear .
• add 1/2 of the can of dice tomato. let that cook with the onions and other seasoning.
• let this cook for about 10 minutes
• as the tomatos are cooking ..smash them up in with the saute' onions.
• While this is cooking if your crawfish has come in a vacumn packing
• open and keep all water with crawfish
• because of the fat from the crawfish is in the water you will need this for flavor,(DO NOT PUT CRAWFISH IN WITH THE WATER FAT.)
• Now take that and pour 1/2 into the pot.
• add Worshire and keep stirring
• do not let it stick it will burn then uck!
• about 5 minutes ....
• Add 1 can of Campbells Shrimp Soup
• add the other 1/2 of water from crawfish but NOT CRAWFISH
• LET all of this cook for another 15 minutes...
• Now put lump crab
• 1 tbsp of Slap yo mama saute' this around in the pot
• if it looks too thick add 1/2 cup of water
• let simmer at a low to med heat...
• If too thin open the 2nd can of Shrimp Soup to thicken.( this can is extra just in case you are not ready to eat and you keep putting little bits of water then the etouffee becomes to watery...you want it to be alittle thick...so use some or all of the 2nd can of Shrimp Soup)
• add your crawfish 15 minutes before you are ready to serve..
• if you put them in too soon they will shrink ..and become to soft,,
• Thats it ! Bon ! ( means good)