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butter onion bell pepper stalks celery tomatoes condensed cream condensed golden mushroom soup shrimp
Viewed: 27 - Published at: 8 years agoIngredients
- 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)
Method
- Dice onion. pepper and celery, I do a medium dice.
- In a large pan, melt butter and add onion, bell pepper, celery and saute intil tender.
- 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.
- Add the mushroom soups and rotel and bring to a simmer.
- Season to taste.
- Add shrimp, bring back to a simmer, cook until shrimp is done. About 10 minutes.
- If it is too thick, add a little water or chicken broth.
- 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.
- I have also spooned over grilled steaks before and it was delicious!
