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LeRoy LaFleur's Most Excellent Seafood Ettouffee Recipe


2 pounds of seafood (crawfish, shrimp, crabs, or seafood of your choice)
1 stick of margarine
1 medium onion
1 medium bell pepper
1 can of golden mushroom soup
1 can of Rotel Tomatoes with Chili Peppers (optional)
or available seasonings

· Sauté onion and bell pepper in margarine until clear
· add can of mushroom soup and equal amount of water
· cook over medium heat for ten minutes; add seafood to mixture
· cook over medium heat for ten minutes, then season to taste

Serve over rice. Makes approximately 8 servings.

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Maurice Boudreaux's Chicken and Sausage Gumbo

1 large hen, cut
4 Quarts water
2 cups of chopped onions
1/2 cup of chopped parsley
2 pounds of smoke sausage
1/2 cup of onion tops
1 quart of roux

·Season hen,and fry in pot till brown. Remove excess oil.
In the gumbo pot add the water and bring to a boil,add
the roux,then bring back to boil. Add the 2 cups chopped onions.
Let gumbo boil for at least 2 hours,then add the hen, and sausage,
bring back to boil for another hour and add the onion tops,
and parsley. Let cooked for at least one more hour on low heat.

·Serve with rice in a bowl like soup.
·Refrigerate leftover Gumbo.

Roux

1 cup of oil
1 cup of all-purpose flour

·Heat oil in a heavy skillet over medium heat.
Stirring constantly. I use a penny on the side,
cook until roux is the color of the penny.

Hope you enjoy!!!!

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