Recipe of the Week


Prep Time: 1 Hour
Yields: 6–8 Servings

To celebrate Mother’s day, members of the WAFB 9 News team are sharing some of their favorite “Mom’s recipes” during the month of May. Reporter Johnny Ahysen has a favorite recipe from his mom, Barbara “JoJo” Mattison. Étouffée is French for “smothered” and is used to describe a stewed dish. Other ingredients such as crawfish can be used according to personal taste. Barbara likes to serve this dish over white rice with warm French bread.

2 pounds (10–15 count) shrimp, peeled and deveined
4 tbsps olive oil, divided
1 tbsp minced garlic
1 cup diced onions
½ cup sliced green onions
2 (10¾-ounce) cans cream of celery soup
2 cans water
1 (2.65-ounce) package Louisiana Cajun Étouffée Mix
1 (10-ounce) can RO*TEL®
1 tsp TexJoy™ Steak Seasoning

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Sauté shrimp 3–5 minutes or until pink and curled then set aside. In a large pot, heat remaining olive oil over medium-high heat. Sauté minced garlic, diced onions and green onions 3–5 minutes or until vegetables are wilted. Add soup, water, Louisiana Cajun Étouffée Mix, RO*TEL® and sautéed shrimp. Reduce heat to low and cook 30–45 minutes, stirring often. Season to taste with TexJoy™ Steak Seasoning. Serve over hot white rice.



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