Recipe by MIKI
"This spicy dish was designed after one of my favorite meals from New Orleans."
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sweet onion, diced
green bell pepper, diced
1 (10.5 ounce) can
condensed cream of mushroom soup
condensed cream of celery soup
ground mustard seed
cayenne pepper, or to taste
salt to taste
green onions, sliced
fresh parsley, chopped
I'm a chef from New Orleans, and the best thing about real cajun food/recipes is that they were created just like you did it...trial and error and local favorites. Most of the dishes you eat from here are not how we eat it anyway! great job, I liked it.
Since I am from New Orleans, I know this is NOT how you make etoufee. But you're on the right track. I would suggest taking out the cream soups and replacing with 2 cups of vegtable stock and 2 tablespoons of flour. Also, add a can of diced tomatoes.
Sorry for disappointing the person from New Orleans. I did not copy this recipe from someone in New Orleans, so it may not be authentic, but I tried to model the taste after ones I have had during several of my trips to New Orleans. I hope someone likes it at least!
This is how we make it at home. People from NO like tomatoes in everything but in Acadian we don't put tomatoes or orka in gumbo or in etouffe. If you have the time to cook the crawfish down then make a cream sauce with flour and broth but most people don't have the time. I use one stick of butter per pound and only cream of mushroom because cream of celery gives it a funny color. I cook the onion and celery together. In Acadian less is more. A little tony's and cook it down and you are done. It is simple and good.
This recipe was excellent. I made it for "the girls" at work and they all demanded the recipe. Great Job!
I use old bay seasoning to make it a little more spicy.
AMAZING!!! Loved it so much. We fought over the leftovers. I left out the celery soup and added more crawfish AND some corn. Have heard some add white wine - maybe next time.
Great Recipe.. There's absolutely nothing wrong with putting your own spin on your fave dishes. Nobody said you were doing a N'ORLEANS Etoufee...you said it is designed after it. Love it; I prefer it without the tomatoes too.. I just prefer it that way. Thanks for the recipe MIKI, cos all the others had tomatoes ; . Love it!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 239
** Calories from Fat: 59
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