kay's seafood etoufee

Ingredients For kay's seafood etoufee

• 3 Tbsp

  olive oil
• 2

  large onions, chopped
• 2

  bell peppers, chopped
• 1

  whole bunch of green onions, chopped
• 1

  whole bunch of celery, chopped
• 2 tsp

  minced garlic
• SAUTE ALL THE ABOVE IN LARGE POT OR DUTCH OVEN, STIRRING FREQUENTLY TIL TENDER. (APPROX 15 MINUTES ON MEDIUM HEAT) ADD THE FOLLOWING~~~
• 2

  packages mccormick dry (powde)r spaghetti sauce mix
• 1

  small can tomato paste (6 ounce)
• 1

  1 large can cream of mushroom soup (26 oz)
• 1

  large can hunts garlic and herb spaghetti sauce (26 oz)
• 16

  ounces of water
• 1 tsp

  old bay seasoning
• 1 tsp

  seafood magic seasoning blend (chef paul prudhomme's~ google it.)
• 3 Tbsp

  worcestershire sauce
• 1 Tbsp

  chili powder
• hot sauce or pepper to taste. i use 1/2 tsp of louisiana hot sauce (similar to tobasco sauce)
• 1/4 tsp

  sugar
• SIMMER ABOVE ON LOW FOR APPROX 15 TO 20 MINUTES THEN ADD:
• 4 lb

  of crawfish tails (i buy them frozen in 12 oz pkgs at wal mart(5 pkgs))
• 1

  large walmart bag of small uncooked, peeled and cleaned shrimp (approx 2 lbs for approx $9.00)
• 1 lb

  of your favorite sausage, uncooked and chopped in bite size pieces. (i prefer conecuh hickory smoke sausage. google it.)
• SIMMER THE ABOVE ON MEDIUM-LOW FOR APPROX 20 TO 30 MINUTES SO ALL FLAVORS MAY MELD TOGETHER.