ETOUFFEE

By pbaumgartner

(Peg's recipe)

Ingredients

• 2 Tbs. margarine
• 1 tsp. chopped garlic
• 3/4 c. diced onion
• 1/4 c. diced celery
• 1/2 tsp. salt
• 1/2 tsp. cayenne pepper
• 1/2 tsp. paprika
• 1/4 tsp. dry mustard
• 1/2 tsp. Worcestershire sauce
• 12 oz. condensed cream of mushroom soup
• 1/2 c. condensed cream of celery soup
• 1 c. water
• 1/2 lb. cubed chicken breast OR 1/2 lb. uncooked shrimp, cleaned
• 3 Tbs. sliced green onions
• 1 Tbs. chopped parsley
• 3 c. cooked rice

Preparation

Step 1

Sauté garlic, onion, celery, and green pepper in margarine until soft. Stir in spices, soups, water , and chicken or shrimp. Bring to simmer and continue cooking until chicken/shrimp is cooked through. Stir in green onion and parsley. Scoop 1/2 c. rice into center of 6 bowls. Pour etouffee over rice.