Recipe by Chef Louisiana Girl
South Louisiana, cajun, flavor This is a VERY easy recipe. I grew up in south Louisiana and have eaten Shrimp Ettouffe in the finiest restaurants in New Orleans. It is SO good! I made it for my extended family last Christmas at our pot-luck buffet meal and it was the first dish that was gone. This recipe is delicious served with hot french bread and a salad. It is my husband's favorite meal! It can be easily be doubled or tripled to feed a large crowd.
Top Review by angelleallen
This is the best and easiest recipe ever. I didn't have enough Pace but I had a can of tomato bisque soup and added that too it....it was great. Also added some onion and white pepper. Awesome!!
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1⁄2 cup butter (1 stick)
- 1 cup Pace Picante Sauce (Hot)
- 2 lbs medium raw shrimp (peeled, defrosted, frozen is fine if not freezer burnt)
- 2 cups cooked white rice