Mid week doldrums getting you down?  Here’s a nifty little recipe that I learned from my wife’s good friend, Bubba Ducote.  Yes, Bubba is a Cajun and yes, Bubba can cook anything and make it taste great.  However, my friends from just over the Sabine River are usually not into quick and easy.  Their gumbos and etouffees are all day projects.  Bubba, on the other hand, is a likably practical man.  He knows not everyone has a day to spare.  Here is his recipe for Bubba Ducote’s Shrimp and Crawfish etouffee.  

-          1 pound shrimp – peeled and veined.

-          1 pound of crawfish tail meat with fat (You should be able to find this in the frozen seafood section of your grocery.  If not, just use another pound of shrimp.  How can that be bad?)

-          1 Can of Cream of Chicken Soup (Cream of Mushroom will work and Cream of Celery is just great).

-          1 Can of Cream of Tomato Soup.

-          ½ Cup Chopped celery

-          ¾ Cup Chopped Onion

-          ¾ Cup of Chopped Bell Pepper

-          Emeril LaGasse’s House seasoning (I also like Tony Cachere’s.  Any good Cajun spice mix will do.  If you can’t find one, use Old Bay and Cayenne to taste).

-          ½ teaspoon each of dried basil, rosemary and thyme.

-          Salt and pepper to taste.

Cover the bottom of a heavy skillet with cooking oil. 

Throw in the onion, celery and pepper and cook until tender.

Add dried herbs and cook a bit more until fragrance of herbs is present.

Add Shrimp and Crawfish.  Cook just until the shrimp opaque (can’t see through them any more).

Add soups and remaining spices to taste.  Add some garlic, if you like.  I put a bit of lemon in here, as well.

Warm through.  If too thick, add a bit of water or milk.

Serve over rice.

This is a great mid-week or weekend meal.  Hope you enjoy it as much as I do.