Size: 2.65 oz
Serving Suggestions: Melt 5 tablespoons oleo/butter in a sauce pan. Add Etouffee Base Mix, stir over low heat until mix is medium brown in color. Add 2 cups of water and 1 lb peeled crawfish tails (you may substitute peeled shrimp or boneless chicken). Cover and bring to a boil, stirring often. After mixture comes to a boil, reduce heat to low and cook 15 minutes. Remove from heat and let stand 15 minutes longer. Serve over rice (or pasta).
Ingredients: Enriched bleached wheat flour, salt, dried onion, bell pepper, celery, and other spices.
Due to continuing supply chain shortages and the lingering effects of Hurricane Ida, we continue to experience difficulty in receiving certain products. Please expect delays in our normal processing time. Thank you for your understanding!