| Makes: | 8 servings |
| Prep Time: | 35 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 35 minutes |
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Easy and great tasting Etoufee and some of the best you will ever eat. |
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| Ingredients |
| 2 pounds pounds cooked shrimp or crawfish tails |
1 bell pepper chopped |
| 1 stick butter |
2 cups water |
| 1/2 cup green onion tops chopped or scallions |
1 tsp minced garlic |
| 1 jalapeno pepper finely chopped |
1 medium onion chopped |
| 1 can cream of mushroom soup |
1 can cream of celery soup |
| 1 can diced tomatoes |
1/2 cup fresh parsley chopped |
| 2 tbsp tomato paste |
1 tbsp fresh cilantro finley chopped |
| 1 cup chopped celery |
1 tsp cayenne pepper (optional) |
| 2 tbsp cajun or creole seasoning |
1/2 tsp each black pepper and paprika |
| 1 tbsp Old Bay Seasoning |
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| Directions |
In a medium sauce pan over medium heat melt butter add onion, bell pepper, garlic, green onion, celery, jalapeno, parsley and cilantro. Saute until onions and peppers are tender. Add diced tomatoes and stir until heated. Add cream of mushroom soup, cream of celery soup, tomatoe paste and 2 cups water, continue to stir until heated again. Add shrimp or crawfish tails and bring back to a soft boil then reduce heat to simmer, stir in cayenne pepper, cajun or creole seasoning, paprika, old bay seasoning and black pepper. Simmer for 30 to 45 minutes stirring ocassionally, making sure not to scorch. Serve over rice. Recommended Sides Garlic Cheese Biscuits, Coleslaw or Green Salad and Tomatoes.
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