etouffe recipe

hey guys, anybody have a good etouffe recipe, it is for a non wls friend!
Thanks3
Meggie

This is similiar to the one I use:

http://www.gumbopages.com/food/seafood/etouffee-mom.html

mary

Meggie, mine is similiar as the one Mary posted also except I don't use the bay leaf.  I also add a can of cream of mushrooms to mine. 

I actually use the one in the 'talk about good' cookbook, but i was too lazy to type it, LOL!

mary

I made etoufee for the very first time last week and if I do say so myself, it was freaking awesome! It was very simple!

I started with a stick of unsalted butter, melted and browned it, added flour to make a "blonde" roux.

I used about a cup of each of the following chopped:
bell pepper
onion
celery
about 2-3 cloves of chopped garlic

Stir into the roux and lower heat

about 2 cups of broth I made from 2 Shrimp boullion cubes, poured into roux mixture

I added 1 bag of pre-cooked crawfish tail meat and let it simmer

I used Slap Your Mama seasoning and a few dashes of Louisiana Hot Sauce and served over rice!

Yummo!

I like to use the Luzianne green box if you can find it and make it like the directions say plus add 1 can cream of muchroom soup.  It's really good!

Karla