Shrimp etouffee is a great family meal. It is filling and not at all difficult to make. This recipe can also be used to make crawfish etouffee. To do that, you would simply substitute the shrimp for crawfish tail meat.
1 medium size onion
2 stalks of celery, finely chopped
1 green bell pepper
2 tablespoons minced garlic
salt, pepper and cayenne pepper to taste
1 lb. shrimp, can be frozen, but must be peeled, deveined and without tails
1 can cream of mushroom soup
1 (8 ounce) can tomato sauce
Finely chop the onion, celery and bell pepper and toss into a pan. Add the minced garlic and saute.
As the seasonings start to cook down, add the shrimp. Season with salt, black pepper and cayenne pepper.
Add the can of cream of mushroom soup and tomato sauce.
Stir and continue to let the sauce cook for about 15 minutes. Lower burner to low setting and let simmer for 5 minutes.
Cook rice separately to go with the etouffee. Serve over a bed of rice.