Allen's Seafood Etouffee Recipe

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ALLEN'S SEAFOOD ETOUFFEE

Betty A. Simmons

By
@potsnpans

My husband Allen loves to make this dish on a cold Saturday, it always taste great, and easy to make.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
Six
Prep:
25 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

2 lb
shrimp or crawfish, boiled, peeled and de-veined
1 large
bell pepper, chopped
2 medium
onions, chopped
1 can(s)
rotel, (mild, original or hot) you can use 2 cans if you like it extra spicy.
2 can(s)
cream of mushroom soup
1 stick
butter or oleo
rice
chopped green onion tops, (if desired)

Step-By-Step

1Sautee onions and bell pepper in oleo or butter untill transparent.

2Stir in Rotel and cream of mushroom soup.

3Add peeled shrimp or crawfish

4Bring to a boil,then simmer for 30 minutes to 1 hr.

5Serve Etoufee over prepared rice, and top with green onions if desired.

6For an extra touch, serve with toasted garlic bread. ENJOY!!!!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Quick & Easy
Hashtags: #shrimp, #or, #crawfish