Crawfish (or Shrimp) Etouffée

Submitted by Granny-Nell Hutchins on June 30, 2017 - 7:14am

Summary

Yield
SourceLiza
Prep Time5 minutes
CategoryMain Dish
CuisineCajun
TagsLiza

Description

Ingredients

  • 2 lbs crawfish or shrimp
  • 1 can cream of shrimp soup
  • 1 can cream of onion soup
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 can Rotel Tomatoes
  • 1 large onion chopped
  • 1 stick butter
  • 3 stalks celery, chopped fine

Instructions

Sauté celery and onions and butter. Add all the soups, crawfish (or shrimp). Cook over low heat for about one hour, stirring occasionally. Serve over cooked rice.

Notes

Recipe submitted by Liza Hutchins Kay.

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