Shrimp Etouffee

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1/2 cup butter
• 1 medium onion
• 1 bell pepper
• 2 stalks celery
• 1 (10 ounce) can rotel tomatoes (i use original diced)
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 (10 3/4 ounce) can condensed golden mushroom soup
• 2 lbs shrimp (peeled and deviened) or 2 lbs crawfish (peeled and deviened)

Recipe

• 1 dice onion. pepper and celery, i do a medium dice.
• 2 in a large pan, melt butter and add onion, bell pepper, celery and saute intil tender.
• 3 i use the diced original rotel, but if you get the can with whole tomatoes, dice it up. it comes in mild, original and hot, use your preference.
• 4 add the mushroom soups and rotel and bring to a simmer.
• 5 season to taste.
• 6 add shrimp, bring back to a simmer, cook until shrimp is done. about 10 minutes.
• 7 if it is too thick, add a little water or chicken broth.
• 8 serve over cooked rice. i like to pack a ice cream scoop with the rice, put it in a serving bowl and ladle the etouffee around the rice. for larger bowls, use 2 scoops.
• 9 i have also spooned over grilled steaks before and it was delicious!