Celebrate Mardi Gras With this Cajun Recipe

The recipe for this month is very Cajun and the gal who submitted it is from Louisiana and loves Mardi Gras.

Easy Etouffee

Submitted by Cindy Comeaux Heselmeyer

½ cup (1 stick) butter or margarine

1 large onion, chopped fine ½ green bell pepper,

½ green bell pepper, chopped

1 stalk celery, chopped

1 tsp. garlic, minced

1 (10 oz.) can cream of mushroom soup, condensed

1 (10 oz.) can cream of celery soup, condensed

1 (4 oz.) can diced mushrooms

2 tsp. chili powder

½ - 1 (10 oz.) can Rotel tomatoes

1 lb. crawfish tails or shrimp, peeled

Onion tops for garnish Parsley for garnish

Parsley for garnish

3 cups cooked white rice

Saute’ onion, bell pepper, celery, and garlic. Add remaining ingredients and simmer for about 30 minutes. Add garnish and serve over cooked rice. Serves 6.

Cynthia (Comeaux) Heselmeyer was born and raised in Lafayette, Louisiana (the heart of Cajun country). I graduated from Carencro High School in 1973. “I would have to say that Mardi Gras was always one of the best of times as a kid growing up,” she said.