"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Shrimp (Crawfish) Etouffee Recipe

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This recipe for Shrimp (Crawfish) Etouffee, by , is from Welcome Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pollianne Smith

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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