EASY ETOUFFEE

 

  • Cooking Time: 20 minutes
  • Servings: 8 - 10
  • Preparation Time: 20 minutes

Ingredients

  • 1 can cream of shrimp soup
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 2 cans Rotel tomatoes with chiles
  • 1 large onion chopped and cooked
  • 1 large green pepper chopped/cooked
  • 1 ½ lbs. shrimp or crawfish
  • Saute onions and bell pepper in a little butter or microwave. Add shrimp/crawfish and saute wt onions and peppers. Add other ingredients and bring just to a simmer. Serve over rice.

Directions

  • Saute onions and bell pepper in a little butter or microwave. Add shrimp/crawfish and saute wt onions and peppers. Add other ingredients and bring just to a simmer. Serve over rice.

Notes

This recipe is from a local fire station. I first heard about it on a local cooking show and then found it in the recipe book that was published. It is a quick and easy way to serve etouffee and needs little attention such as before or after the Mardi Gras parade. Crawfish cornbread goes great with it also.

My crockpot is also a fryer and this works great for Mardi Gras to keep it warm. If it thickens too much, just add a little water or milk.

Categories: Misc. Soup/Stew 

Author Credit: West Monroe Fire Dept.

© 2006-2014 BakeSpace, Inc. All Rights Reserved