South Louisiana. Dinner in 20 minutes. Etouffe (ay-too-faye): In French, it means to choke, to smother (as you would smother veggies in a pot). Message from Louisiana Crawfish Man. The 10 Year Secret: For ten years we have been doing cooking demonstrations across the South with our easy to cook 0% fat mixes. Along the way, we developed a following of over 100,000 customers across America who order our products by fax, by phone, web or mail, when they get hungry for our delicious Louisiana meals. Finally, after 10 years of customer requests to have our products available in stores, we have done it! Cookin' up these terrific dishes is only half the fun, just wait until you and your family taste them! Louisiana Crawfish-Man. This product was developed by The Real Cajun School of Cooking New Iberia, Louisiana. www.louisianacrawfishman.com. Free online Boo-Thib joke of the week: www.louisianacrawfishman.com.

Wheat Flour, Salt, Cellulose Powder, Dehydrated Vegetables, Onion, Spices, Paprika, Parsley, Extractives of Paprika, Disodium Inosinate.

Crawfish-Man's Seafood Etouffe for 20: 3 box etouffe mix, 2 sticks butter/margarine, 4-6 cups water (see cooking tips), 4-6 lbs. seafood. 1. Follow same cooking directions as etouffe for 6 using the ingredients listed above. 2. For extra flavor double or triple the cajun way veggies and add to the etouffe. Cooking Directions & Recipes.

Tuna Etouffe: Kids love tuna etouffe sandwiches. Add one 6 oz. can tuna to directions for etouffe for 2. Also makes an excellent dip. Chicken Etouffe: Add cooked chicken instead of seafood in the above recipes. Cooking Tips: Cajun Way Veggies: For extra flavor saute these veggies for 5-10 minutes in 2 tablespoons oil/margarine and add to etouffe. 1/2 cup chopped onions, 1/2 cup chopped celery, 1/2 cup chopped bell pepper, 1/4 cup chopped garlic. Need to a few more? Add an extra pound of seafood to mix. It will still taste great. Just not as spicy. How much water? Water will control the thickness of your etouffe. Start off with a little water, add to desired thickness. Serving Suggestions: Serve over rice, noodles, over baked potatoes, stuffed pistolete bread, as a sauce over baked fish or as a dip.