My first post: Calloway Etouffee

A couple days ago Shaun and I returned to Dallas after celebrating Christmas with our family in Louisiana. We had one more day together before he went back to work and decided to make it a date day! We went to Bass Pro (for 3 hours!) to do some after Christmas sale shopping. We enjoyed lunch at Cracker Barrel then saw a movie. Finally to make the day extra special we came home and cooked one our favorites: shrimp etouffee! I was so excited to try out my new cast iron dutch oven that was given to us as a Christmas gift! This etouffee recipe is an easy meal to make and is so tasty! It goes well with a loaf of French bread and salad.

Calloway Etouffee 
Ingredients:
                  1/2 stick of butter
                  1 cup of chopped celery
                  1 1/2 cups of chopped mushrooms
                  1 medium sized onion chopped
                  1 cup of chopped green onions
                  1 lb of shrimp or crawfish (shelled and de-veined)
                  2 cans of cream of chicken soup
                  1/2 cup of water
                  1 tsp of minced garlic
                  1 tsp of Tony's Chachere's seasoning
                 
1. Begin by sauteing the onion, celery, and mushrooms in butter for about 5-10 minutes on medium high heat until it is caramelized, stirring occasionally 
2. Add green onions and continue sauteing for about 3 minutes on medium heat stirring occasionally
3. Add cream of chicken soup and stir until creamy. 
4. Add meat, garlic, seasoning then add water and bring to a boil then immediately reduce heat to medium low and continue to simmer and stir occasionally for about 15 minutes. 

Cook desired amount of rice and serve etouffee over rice. From start to finish the recipe should take about an hour. Enjoy!!!! 

Tony's Chacheres is never far away in my kitchen!

Yuuummm!!!