Directions: Shake can before opening. In a stockpot, heat Blue Runner Creole Ettouffee Base to a boil. Reduce heat, add seafood and continue to simmer for 3-5 minutes until seafood is cooked. Serve over steamed rice. (If thicker sauce is desired, mix 2 tablespoons of flour or cornstarch and ¼ cup water to a milky consistency. Add mixture to etouffee.)