Seafood Etouffée
| Recipes | 1 lb. | shrimp, peeled | 1 c. | onions, chopped |
| History | 1 lb. | crawfish tails, peeled | 1/2 c. | bell pepper, chopped |
| Profile | 1 lb. | crab meat | 1/4 c. | celery, chopped |
| Flags | 1/2 pt. | oysters, washed | salt and cayenne pepper | |
| Symbols | 1/4 c. | green onion tops, chopped | 3 c. | cooked rice |
| Festivals | 1/4 c. | parsley, chopped | ||
| Kaplan | 4 Tbsp. | all-purpose flour | ||
| Home | 1 | stick of margarine or butter | ||
| General |
In a heavy skillet put the margarine or butter and melt it. When melted add the celery, onions, and bell peppers. Sauté for about 5-10 minutes or until the vegetables are tender and the onions are clear. Next add the preseasoned seafood and cook for another 10 minutes. Add the flour and continue to cook for another 5 minutes. Add water slowly until you get the consistency you desire. Season with salt and cayenne pepper. Add the parsley and the green onion tops Continue to cook for at least 5 more minutes. Serve over hot cooked rice.