Recipe: 1 pack Cajun Etouffee mix 4 1/2 cups water, divided 3 oz Velveeta cheese 8 oz crab meat 1 lb peeled deveined shrimp Empty Cajun Etouffee mix into a bowl, add 2 cups water, and whisk until smooth. Let stand 30 minutes, whisking occasionally. In a large saucepan, add 2 1/2 cups water and start heating. Place 3 oz Velveeta cheese in pan and heat until melted. Pour into the pot the crab and shrimp and cook until it comes to a slow boil. Pour in etouffee & water mixture, scraping all into the pot, and cook on low heat. Stir pot often, until a few bubbles appear in the middle. Turn off heat. It will thicken as it stands. |
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