quick and easy shrimp or crawfish ettouffe'
(1 RATING)
This is a 30 minute meal that tastes like you stood over the stove for hours.
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prep time
10 Min
cook time
35 Min
method
Stove Top
yield
4 to 6
Ingredients
- 1 - onion, finely chopped
- 1 - green bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 4 tablespoons butter
- 1 - tomato, chopped
- 1 teaspoon creole seasoning
- 1 can cream of mushroom soup
- 1/2 - soup can of milk
- 1 pound crawfish tails or peeled deveined shrimp
- 1 - bay leaf (if desired)
- GARNISH WITH GUMBO FILE' IF DESIRED
How To Make quick and easy shrimp or crawfish ettouffe'
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Step 1Saute the onion, celery and bell pepper in the butter until tender crisp.
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Step 2Add the tomato, soup, milk and creole seasoning. Taste. If you like it spicy add more seasoning. *note* if you don't have creole seasoning add red pepper, paprika, salt, pepper and garlic powder to taste. Add bay leaf. (remove bay leaf before serving)
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Step 3Reduce heat and simmer 20 minutes
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Step 4Add crawfish tails or shrimp and simmer 10 minutes. Serve over rice.
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Step 5*NOTE* You can buy the bags of pre-chopped creole vegetables, if you use them then use 2 1/2 cups in place of the onion, bell pepper and celery. If someone in your family doesn't like mushrooms don't tell them that they're in the ettouffe'. If you substitute cream of celery soup then omit the chopped celery. Recipe may be doubled.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fish Soups
Category:
Cream Soups
Category:
Seafood
Tag:
#Quick & Easy
Keyword:
#rice
Keyword:
#shrimp
Keyword:
#crawfish
Keyword:
#cajun
Keyword:
#New Orleans
Keyword:
#creole
Ingredient:
Seafood
Culture:
Cajun/Creole
Method:
Stove Top
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