ALLEN'S SEAFOOD ETOUFFEE
Betty A. Simmons
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- 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
- chopped green onion tops, (if desired)
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!!!!