Etouffe

This is a Cajun delight.  My thanks to co-worker, Wendy F.

Here is what you will need:

1 pound boned chicken, cubed
1/2 pound hot Italian or Cajun saussage
1/2 pound shelled and deveined shrimp

Cook the above until done. The saussage may be
cooked in the microwave, the chicken sauteed 
and the shrimp if not cooked can be boiled.  Set aside.

saute the following until soft and golden:

1 chopped medium onion
1 to 3 cloves of garlic, chopped (the amount is according to your taste)
2 large staks celery chopped
1 green pepper chopped

Add the meat mixture and one 8 oz of tomato sauce and cajun spices
to taste.


Prepare one package cajun style rice or other type you like.

The meat mixture can be served over the rice or it can be
mixed together if you prefer.

I like to add a few pinches of sugar to cut the acid of the
tomato sauce and I do like to blacken the chicken and shrimp
with cajun spices when I cook them.

There are lots of variations on this recipe and I am sure you 
can customize it to suit your taste for spices and heat!


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