Etouffee

By MichelleF

This is my mom's recipe. Technically, as my husband likes to constantly remind me, etouffee is a brown sauce & Creole is a red sauce. This is a red sauce, but my mom calls it etouffee & her mom from South Louisiana called it etouffee, so I call it etouffee! You can call it Crawfish Creole if you want. I buy the frozen crawfish & if it's the 12 oz. package I just use that.

Ingredients

• 4 stalks celery, chopped
• 2 bunches green onions, chopped & divided
• 2 small onions or 1 large, chopped
• 3 cloves garlic, chopped
• 4 TB butter, divided
• 2 TB olive oil
• 1 (8 oz.) can tomato sauce
• 1/2 (8 oz.) can tomato sauce
• 1 can V-8 juice
• 1 can Rotel tomatoes
• 1/4 cup sherry
• 1/2 bunch parsley, chopped
• Juice from 1 lemon
• 1 lb. crawfish or shrimp
• Rice

Preparation

Step 1

Sauté celery, white parts of green onions, onions, & garlic in 2 TB butter & olive oil. Add tomato sauce, V-8 juice, Rotel, sherry, parsley, green parts of green onions, lemon juice, & remaining 2 TB butter. Simmer as long as you want. The longer it simmers, the more flavorful. I try to simmer at least 30 minutes. When ready to add seafood, bring to a boil then add seafood & simmer 10 minutes. Serve over rice with garlic bread.