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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Shrimp (Crawfish) Etouffee Recipe

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This recipe for Shrimp (Crawfish) Etouffee is from Welcome Home, 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:  
1/2 cup butter
1 med. onion, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
2 to 3 ribs celery, chopped
1 can Rotel tomatoes
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
parsley to taste
chopped green onions to taste
1 can cream of mushroom soup
1 lb. small to medium shrimp
salt to taste
1 pkg. crawfish (optional)
Directions:
Directions:
Peel and devein shrimp; refrigerate until ready to use. Melt butter in deep 10 inch skillet. Saute vegetables until tender. Add tomatoes, lemon juice, Worcestershire sauce, parsley, and green onions. Cook 5 minutes. Add soup, seafood, and salt. Continue cooking until seafood is cooked and flavors are blended. Serve over rice.
Personal Notes:
Personal Notes:
This is delicious and great for small dinners, holiday meals, and large groups. Cally and Alex prefer it with crawfish. It can be made with shrimp, crawfish, or a combination of both, which is what I usually do.

 

 

 

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