1 lb. Seafood (peeled shrimp or crawfish) or diced chicken breast
1 jar, 16 oz. Ragin’ Cajun Etouffée Sauce
Cooked with white rice
Ready in 20 minutes. Empty the contents of the sauce into a 4 quart pot. Fill jar with water and mix water with sauce. Add seafood or chicken. Bring to a boil and simmer until seafood or chicken is cooked. Stir occasionally while cooking. Serve over rice or pasta. Serves 5 – 6.
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