2 tablespoons margarine or butter
1 chopped onion
1/2 chopped bell pepper
2 cans — (10 3/4-oz each) condensed cream of mushroom soup
1 can — (10 3/4-oz) cream of celery
2 cans — (8-oz) tomato soup
3 teaspoons Beazell’s Cajun Seasoning
1 1/2 pounds shrimp, crawfish or crab
A dash or two of tabasco, depending on taste
hot boiled long grain rice
Saute onions and bell pepper in margarine or butter until tender. Add cream of
mushroom, tomato and celery soups, and Beazell’s Cajun Seasoning. Simmer 15 min
utes, stirring often. Rinse shrimp in very hot water to break apart, drain and
add to sauce. Simmer until shrimp are tender, approximately 10-15 minutes.
over hot rice.
I also like to take my leftover boiled crab and add the cleaned bodies to the etouffee sauce. You can also pick the crabmeat from the crabs and add to the etouffee sauce.
This is a no fail recipe that I have prepared over and over for my family. It is very good and quick to make