Sauce mix for preparing a renowned Louisiana dish with a rich, creamy roux, aromatic vegetables, spices and seafood such as crawfish or shrimp.
Functional throw that you can catch and use year after year.
Helps support a local brand & business: Mam Papaul’s.
Every year tens of millions of dollars are sent abroad to purchase and import parade throws. Wouldn’t it be great if we could keep some of that business here and create jobs for those who need them? We can! Consumable throws, which are cost competitive with disposable plastic throws, promote our Louisiana food culture, support local businesses and provide low skilled work for citizens and volunteers who sticker, stuff and tie the bags. These throws truly are a win, win, win!
Items: Large skillet, 1.5 cups water or unsalted stock, 4 tablespoons of butter, margarine or oil, and 1 pound shrimp or crawfish peeled and deveined or boneless chicken cubes.
Melt butter in skillet; add shrimp or crawfish, sauté for about 5 minutes.
Add Etouffee mix and 1 ½ cups of water. Stir well, bring to boil, reduce heat, simmer 15 minutes.
Creole Style: Add 1/3 cup of diced tomatoes or tomato sauce and return to boil.
Serve over steamed rice.
Season with lemon juice, red pepper flakes and/or hot sauce if desired. Garnish with green onion or parsley.
Makes approximately 6 - 1 cup servings
After removing window film, kraft paper box is compostable or curbside recyclable. Product bag can be recycled with alternative recycling services such as Terracycle, but should not be placed in curbside recycling bins.
