Ultimate Shrimp Etouffee

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup butter
  • 1
    medium onion
  • 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)
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DIRECTIONS

  • 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!
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