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Easy Crawfish or Shrimp Etouffee Recipe

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This recipe for Easy Crawfish or Shrimp Etouffee, by , is from WICKED SOFTBALL TEAM COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Madelyn Hill
Added: Thursday, March 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 sm onion (chopped) 1 bell pepper (chopped)
2-3 stalks of celery (chopped) Butter
1 can Cream of mushroom soup 1 can Cream of Celery soup
1 8 oz can tomato sauce 1 ½ lbs shrimp or crawfish (peeled and deveined)

Directions:
Directions:
Saute onions, bell pepper and celery in butter until onions are clear. Add cream of mushroom soup, cream of celery soup, tomato sauce and 8 oz. water. Cook on medium heat for about 15 minutes until well blended. Stir often to prevent sticking. Season to taste with Tony Cachere’s (green), cayenne pepper and salt. Reduce heat to low and simmer for about 20 minutes. Add shrimp or crawfish and cook on medium heat for 10 minutes then reduce heat and cook for 30 minutes. Serve over rice.

 

 

 

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