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allen's seafood etouffee

(1 rating)
potsnpans avatar
Recipe by
Betty A. Simmons
@potsnpans
Junction City, AR

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

►
(1 rating)
yield serving(s)
prep time 25 Min
cook time 1 Hr
method Stove Top

Ingredients For allen's seafood etouffee

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

How To Make allen's seafood etouffee

  • 1
    Sautee onions and bell pepper in oleo or butter untill transparent.
  • 2
    Stir in Rotel and cream of mushroom soup.
  • 3
    Add peeled shrimp or crawfish
  • 4
    Bring to a boil,then simmer for 30 minutes to 1 hr.
  • 5
    Serve Etoufee over prepared rice, and top with green onions if desired.
  • 6
    For an extra touch, serve with toasted garlic bread. ENJOY!!!!
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