I've had several folks to ask me for this Etouffee recipe and decided to make a blog post out of it as their may be others of you that would enjoy having this ULTRA easy and quick recipe for some yummy Louisiana eating.
A sweet friend gave me this recipe about 20 years ago and I've never made Etouffee any other way. She served it at a club meeting and we all thought that she had slaved over the stove for hours making this. But, I'm telling you from start to finish it takes about 30 minutes. The hardest part is opening all the cans of soup. ~no joke~ You can thank me later.........
Etoufee
from the kitchen of Lea Culp
3 cans Golden Mushroom Soup
1 can diced Rotel Tomatoes
1/2 pkg. frozen Seasoning Blend
1/2 stick of butter
1 lb. boiled shrimp or 1/2 lb shrimp and 1 lb. of crayfish
Saute' Seasoning Blend in butter and then add all other ingredients and simmer
for 30 minutes. If you do not use a non-stick pan then be very careful as
this will stick and burn and that would be real aggravating! It is served over rice or some folks prefer angel hair pasta. Suit yourself!
My personal notes: This is easily doubled or tripled and freezes like a dream. I always triple it and I use 2 pounds of shrimp and 1 pound of crayfish. You can suit yourself on that. All this dish needs is a salad and french bread and dinner is ready. It is such a crowd pleaser! And, if you want to thin it some, just add Chicken Broth to get the consistency you desire.
Now, go copy and paste the recipe over into Word, run it off, and you'll have this for future use.
I thought this was a very timely quote for this recipe and the times we are living in.