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Shrimp or Crawfish Etouffee Recipe

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This recipe for Shrimp or Crawfish Etouffee is from The McRae Family Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Lbs Raw Shrimp or Crawfish tails
5 cans CAMPBELLS GOLDEN CREAM OF MUSHROOM SOUP
1 lb. Butter or Margarine
5 yellow Onions Chopped
1 1/2 Chopped Belllpepper
2-3 Tbsp. Minced Garlic
1/4 pouch CHEF HANS ETTOUFEE MIX ( I order online @ www.chefhans)
1 soup can of water
1 Tblsp. Paul Prudhommes Seafood Magic
2 Tbsp. Tony Chacherees Seasoning
Directions:
Directions:
Saute Onions, Peppers and Garlic in Butter or margarine. Add sauted vegatables to soup. Add Tony's & Paul Prudhommes. Mix 1/4 pouch of Chef Hans to 1 soup can of water. Add mixture to pot,add shrimp, simmer 30 minutes. Stirring to make sure no scourching on bottom of pot.

Serve over rice or grits;sprinkle green onions on top if desired.
Number Of Servings:
Number Of Servings:
25
Personal Notes:
Personal Notes:
Stephen's Aunt Joyce who lives in Magnolia Springs gave me this recipe. We have cooked it for several fundraisers at Lucas' School-everyone LOVES IT!

 

 

 

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