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CRAWFISH ETOUFFEE Serves 4-6 people 2 lbs Peeled Crawfish (Do not rinse crawfish, leave fat on) 1 stick Butter 1 Onion (Minced) 1 tsp Minced Garlic 2 stalks Celery (Chopped) 1/2 Bell Pepper (Chopped) (Optional) 1 Capful Liquid Crab Boil (small bottle size) 1 tsp Garlic Powder 2 Tbsp Texjoy Steak Seasoning Dash of Salt, Black Pepper & Red Pepper 1 Can (10.5 oz) Golden Mushroom Soup 1 Can (10.5 oz) Cream of Celery Soup 1 Capful of Kitchen Bouquet (small bottle size) Parsley Flakes 1/2 to 1 Soup Can of Water *Note: If you use a cast-iron pot, your crawfish will discolor and darken. I use my Magnalite pot. 1. In the bottom of a 5-quart pot, make a Pyramid of ingredients, in this order: Butter, Onion, Garlic, Celery, Bell Pepper and Crawfish. 2. Add Crab Boil, Garlic Powder, Steak Seasoning, Salt, Black Pepper & Red Pepper on top of Pyramid. 3. Cover and cook on “Medium-heat”, 5 to 10 minutes until onions are clear and crawfish are curled. Stir. 4. Add Mushroom Soup, Celery Soup and water. Stir. 5. Add Kitchen Bouquet and sprinkle Parsley over entire mixture. Stir until Kitchen Bouquet is blended well. 6. Cover and simmer for 10-15 minutes on “Low-heat” until heated through. Serve over Long-grain Rice, with Mild Jalapenos on the side, if desired. *Note: I don’t put salt in my Rice water, because the soups are salty. If you prefer SHRIMP ÉTOUFFÉE , you can use this recipe and just substitute the crawfish with 2 LBS of peeled, deveined SHRIMP. Can also be served over Baked Potato, if you don’t want rice. So delicious, you’ll want to be a kid again and lick your plate! Seriously, I have had a couple of adult guests, that couldn’t resist and did just that. Enjoy !!!!