Etoufee(A-Two-Fay)

• 1 lb. crawfish, shrimp, crab or chicken, cooked
• 2 cans Campbell's cream of celery soup
• 3 bay leaves
• 1 tsp. sweet basil
• 1 tsp. thyme
• 1/4 tsp. cayenne pepper
• 1 tsp. paprika
• 2 Tbsp. soy sauce
• 2 Tbsp. Lea & Perrins Worcestershire sauce
• 1/2 c. chopped onions
• 3 stalks chopped celery
• 4 stalks chopped green onions with some tops
• 1 stick margarine or oil

1. Saute all vegetables in margarine.
2. Add cream of celery soup (undiluted).
3. Add all spices and sauces; stir and simmer for at least one hour.
4. Stir occasionally.
5. About a half hour before your are ready to serve, add the main ingredient and simmer until done. Remove bay leaves.
6. Serve with cooked rice.
7. This recipe freezes well.

crawfish, campbells cream, bay leaves, sweet basil, thyme, cayenne pepper, paprika, soy sauce, worcestershire sauce, onions, celery, stalks chopped, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1070974 (may not work)