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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is the most authentic quick and easy version of etouffee that I have found. Spice up with Tony Cachere's or Tabasco. Ingredients:
1/4 cup butter |
1 (15 ounce) can cream of mushroom soup |
1 (15 ounce) can cream of celery soup |
1/2 cup milk |
1 green bell pepper, julienned |
1 onion, chopped |
1 lb shrimp or 1 lb crawfish |
salt and pepper, to taste |
Directions:
1. Sautee pepper and onion in butter, in sautee pan, until onions are clear.
2. While sauteeing vegetables, add cans of cream of mushroom and cream and celery to pot and let simmer for 10 minute.
3. Add sauteed vegetable and shrimp or crawfish to soup mixture. Whisk in milk to desired consistency, up to 1 Celsius Let simmer 10 minute.
4. Serve over rice with baked French bread, and add Tony Chacere's to taste.
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