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Categories:
shrimp onion bell pepper butter flour cream of chicken soup cream of celery soup water Creole seasoning celery salt sage parsley garlic powder rice
Viewed: 104 - Published at: 8 years agoIngredients
- 1 lb. peeled shrimp or crawfish
- 1 medium onion, chopped
- 1/2 bell pepper, chopped
- 1 stick butter or margarine
- 2 Tbsp. flour
- 2 cans cream of chicken soup
- 1 can cream of celery soup
- 1 c. water
- 1 Tbsp. Creole seasoning
- 1 tsp. celery salt
- 1/2 tsp. sage
- 1 tsp. parsley
- 1 tsp. garlic powder
- rice
Method
- In a large pot, saute onion and bell pepper in butter.
- Cook until onion is almost clear, approximately 10 minutes.
- Add flour; stir and cook for about 2 minutes.
- Add soups, water and spices.
- Bring to a boil.
- Reduce to simmer; simmer for 20 to 30 minutes, stirring occasionally.
- During the last 10 minutes of simmer time, add shrimp or crawfish.
- Serve over cooked rice.
