Etouffee
By: Anonymous
Published: Saturday, December 5, 2009 - 11:49pm

Ingredients




1 bunch long stem onions
2 lg. white onions
1 pound bell pepper
6 garlic pods
1 1/2 sticks butter
1 pound shrimp, cooked
1 cup water
1 can golden mushroom soup
1 can cream of celery soup

Preparation

1 Saute onions, bell pepper and garlic in butter until soft. Add soups and seasonings and cook on medium heat for 30 minutes. Add shrimp and 1 cup of water, simmer for 15 minutes. Sprinkle etouffee with scallions tops and simmer 5 more minutes. 2 Seasonings: Cavenders Greek Seasoning, Tony Chacheres Creole Seasoning, lemon pepper, red (cayenne) pepper, Tabasco sauce and Worcestershire sauce. Pour over rice. Serve with green salad or asparagus, French bread and white wine.