Sorry, but this item is currently out of stock. Mam Papaul's Etouffee - Creole Sauce mix is a versatile mix for enjoying several cajun favorites. Etouffee (pronounced "ay too fay") is a light sauce for crawfish, shrimp or even chicken. Crawfish etouffee is the most popular crawfish dish in Louisiana. Creole is a rich tomato sauce which is especially good cooked with shrimp or chicken. Use one or any combination of the following with Mam Papaul's Etouffee-Creole: one pound peeled crawfish or one pound peeled shrimp or 4 boneless chicken breasts or 6 pieces pan-fried, bone-in chicken. Etouffee Sauce 1. Place Mam Papaul's Etouffee-Creole Sauce, 4 tablespoons butter (optional) and 1 1/2 cups water in s 3 quart pot. Stir. 2. Bring to a boil for one minute. Add desired seafood or chicken. 3. Cover and simmer 10 minutes for seafood, 15 minutes for boneless chicken, or 25 minutes for bone-in chicken. Stir occasionally. 4. Serve over steamed rice. Classic Creole Sauce 1. Place Mam Papaul's Etouffee-Creole Sauce, one 16-ounce can stewed or whole tomatoes, one 6-ounce can tomato sauce or paste, 2 cups water and 2 tablespoons butter (optional) in a 3-quart sauce pan. 2. Bring to a boil for one minute. Add desired seafood or chicken. Stir 3. Cook over low heat for 25 minutes or until sauce reaches desired consistency. Stir occasionally. 4. Serve over steamed rice. Part Dip Combine one package Mam Papaul's Etouffee-Creole Sauce and one pint sour cream. Mix well and refrigerate for one hour. Great for parties. 2.5 ounce box |