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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Shrimp Etouffee (aye too fay) Recipe

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This recipe for Shrimp Etouffee (aye too fay) is from Lynden Christian Centennial Cookbook, 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:  
1 c. chopped green onions
1 c. chopped green bell pepper
1 c. chopped celery
1 stick of butter
1 can cream of celery soup
1 can cream of mushroom soup
1 small can tomato sauce (not paste)
1 lb. peeled and cleaned shrimp (tails removed)
Directions:
Directions:
Saute onions, bell pepper, and celery in stick of butter until vegetables are tender. Add both cans of soup and the tomato sauce. Add the shrimp and bring to a boil. May add a 1/2 cup of water if too thick. Season with salt and black pepper to taste. Serve over rice. YUM.
Personal Notes:
Personal Notes:
This is a family (Cajun) favorite. It is very easy to make. Down South it is made with crawfish instead of shrimp, so if you can get your hands on crawfish tails, use them instead.

 

 

 

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