Etouffee Mix Melt 2 tablespoons of butter or margarine in a large skillet. Add 1 cup of water and contents of Etouffee Mix. Simmer for about 10 minutes. Add 1½ lbs of seafood (fish, shrimp, or other main ingredient). Cook until tender, about 5 – 10 minutes. Serve over rice or pasta. Makes 4 servings.
Chicken Etouffee Melt 2 tablespoons of butter or margarine in a large skillet. Add chicken and brown well. Add 1½ cups of water and contents of Etouffee Mix, stir well. Cover and simmer over medium to low heat for 30 minutes or until chicken is tender. Serve over rice or pasta. Serves 4. Helpful hints: Substitute about 4 oz. of tomato sauce and a touch of whole milk or cream for a rich tomato etouffee, great with crawfish. Ingredients: Flour, dehydrated bell pepper, natural flavorings (beef stock, broth or extract, autolyzed yeast extract, salt, flavors),dehydrated: celery, green onion; herbs & spices (including basil, thyme; cayenne, white & black pepper).
ALLERGY INFORMATION: Shares facilities and equipment with products that contain: Milk, Eggs, Wheat, Soybeans, Peanuts, Tree Nuts (Pecans), Fish and Shellfish.