For an effortless etouffée, toss some crawfish, shrimp or chicken into our sauce blend of onions, bell peppers, celery and spices. Serve over rice and enjoy.

• 2.65 oz

• Add rice and seafood for a complete meal

• Great with craw fish or shrimp

• Easy to use

Enriched Bleached Wheat Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Dried Onion, Dried Bell Pepper, Dried Celery, Paprika, Spices.

Cooking instructions 1. Melt butter (5 tbsp.) In a 4qt. Saucepan. A dd etouffee base and stir over low heat until medium-brown. 2. Add water (2 cups) and cooked, peeled crawfish (1 lb) or uncooked, peeled shrimp (1 lb). 3. Bring to a boil then reduce heat to low. Cover and simmer for 15 minutes. Remove from heat. Ensure seafood is thoroughly cooked to 145 degrees F. Serve over cooked rice. Enjoy!