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Categories:
shrimp butter onions celery bell peppers garlic shallots lemons cornstarch cream of mushroom soup mushrooms
Viewed: 5 - Published at: 7 years agoIngredients
- 6 lb. shrimp or crawfish
- 2 blocks butter
- 3 cups chopped onions
- 1-1/2 cup chopped celery
- 2 chopped bell peppers
- 4 to 5 pods garlic, minced
- 3 cups chopped shallots
- 3 lemons, squeezed
- 1/2 cup cornstarch
- 3 cans Rotel
- 3 cans cream of mushroom soup
- 3 (8-oz.) cans mushrooms
Method
- Saute chopped seasonings in 1 block butter.
- Add lemon juice. Process Rotel in food processor.
- Add Rotel, mushrooms and soup. Add 5 cups water.
- Place peeled shrimp or crawfish in pot with 1 block butter and saute until firm.
- Add to mixture and cook on medium heat.
- Mix 1/2 cup cornstarch in 1 cup water.
- Add to etouffee.
- Cook 30 minutes more.
- Serve hot over rice.
