Seafood Etouffee Recipe

Seafood Étouffée

Quick & Simple Ideas

Use finely chopped Pecanfections to "crust" the outside of seared fish, pork and chicken.
Make marinades, glazes and basting sauces with Praline Topping for sweetness and rich, buttery flavor.
Rub the outside of roasted meats with ground Original Creole pralines, Pralinetts, and Fallen Pralines to create a sweet outer crust.

In Creole French, "étouffée" means to smother or suffocate. The only thing smothered here is the rice or pasta this dish is served on.

Ingredients:

2 tbsp butter or margarine
1 cup water
1 package Cookin' Cajun Acadiana Style Étouffée Seasoning Blend
1 1/2 pounds seafood (fish, shrimp or crab)
4 cups cooked rice or pasta

Directions:

Melt butter or margarine in a large skillet over medium high heat. Add water and contents from Étouffée Seasoning Blend. Stir well and simmer for about 10 minutes. Add seafood and cook until tender, about 5-10 minutes. Serve over rice or pasta. Serves 4.