preparation
Rehydrate etouffee mix in 1 cup water. Slowly add rehydrated mixture to 1/2 cup melted butter, stirring until well blended. Add crabmeat and simmer 10 minutes. Pan sauté or broil fish fillets in 3 tablespoons butter. Add Cajun seasoning to taste. For finished entree, etouffee can be served on top of fish. |