Serves: 6

1 teaspoon chopped garlic
3/4 cup diced onion
1/4 cup diced celery
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
12 ounce cream of mushroom soup, condensed
1/2 cup cream of celery soup, condensed
1 cup water
1/2 pound crawfish meat or 1/2 pound cubed chicken breast or
    1/2 pound uncooked shrimp - peeled, tails removed
3 tablespoons sliced green onions
1 tablespoon chopped parsley
3 cups rice pilaf

Saut?garlic, onion, celery, and green pepper in butter until soft. Stir in spices, soups, water, and meat of your choice. Bring to simmer and continue cooking until meat is cooked through.

Stir in green onion and parsley. Scoop 1/2 cup rice pilaf into center of 6 bowls or soup plates. Pour etouffee over rice.