Buy it Again
Mam Papauls Creole Etouffe 2.5 Oz - 2.5 Oz
The original New Orleans entree. A product of Certified Louisiana. Comments or questions? Call 1-800-EAT-KJUN (1-800-328-5586) or visit us at www.mampapauls.com for great recipe ideas and other product information. There is no doubt that this is a French dish developed by creative French cooks in New Orleans. Word has it that Governor Bienville sent his cook to teach the French ladies in New Orleans to use the local produce, fish and game available in the area. Facebook. YouTube. No MSG. The original New Orleans style entrees since 1972. My grandmother, Mam Papaul was known for her culinary skills and hospitality. She could always be counted on to greet unexpected guests with a warm embrace and one of her Cajun/Creole specialties. These authentic New Orleans Style entrees are now available in convenient, easy to prepare packages, just minutes from stove top to table top. - Nancy Wilson, Founder, Mam Papaul's.
Serving Size: 0.167of pkg
Servings Per Container: 6
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 40mg||2%|
|Total Carbohydrate||Amount Per serving 8g||3%|
|Dietary Fiber||Amount Per serving 1g||4%|
|Sugars||Amount Per serving 2g|
|Protein||Amount Per serving 1g||0%|
Onion, Cornstarch, Flour (Bleached Wheat Flour, Niacin, Iron Thiamin Mononitrate, Riboflavin, Folic Acid), Chicken Soup Base (Salt, Sugar, Modified Food Starch, Hydrolyzed Corn Protein, Chicken Fat, Onion Powder, Spices, Maltodextrin, Dehydrated Chicken Meat, Oleoresin Celery, Natural and Artificial Flavors, Disodium Inosinate, Disodium Guanylate), Paprika, Bell Pepper, Celery, Garlic Powder, Cayenne Pepper.
Warning Contains: Contains: wheat.
Directions You'll Need: 1 large skillet; 1-1/2 cups water or unsalted stock; 4 tablespoons (or less) butter, margarine or oil; 1 pound shrimp or crawfish, peeled and deveined or boneless chicken, cube. 1. Melt butter in skillet; add shrimp or crawfish, saute for about 5 minutes, and set aside. 2. Combine Mam Papaul's Etouffee mix and 1-1/2 cups of water. Stir well, bring to boil, reduce heat, simmer 15 minutes. 3. Add desired meat or seafood and 1/3 cup of tomato sauce (optional) and return to boil. 4. Serve over steamed rice. Season with hot sauce if desired. Serve with steamed rice. Makes approximately 6 - 1 cup servings.
About the Producer Blend Mark