1 1/2 lb of shrimp
1 medium yellow onion
1 large eco-friendly bell pepper
1 can cream of mushroom soup
1 can cream of shrimp soup
1 can cream of celery soup
1 can Rotel tomato plants
2 tablespoons of of butter divided
Cajun seasoning
grain
Peel and de-vein the shrimp, decline in half and hang aside. Chop the onion right into a medium dice. Chop the bell pepper inside a medium dice. Saut° the onion and bell pepper together in 1 tablespoons of of butter until onion turns opaque. Add some 3 cans of soup and also the it's possible to of Rotel tomato plants. Leave over medium heat. Saute shrimp seperately in 1 tablespoons of of butter with cajun seasoning to taste until shrimp are nearly cooked.
Add some shrimp towards the etouffee mixture. Mention heat gradually to some low boil and lower heat to medium low for ten to fifteen minutes.
Remove from heat and serve over warm grain with French bread. Enjoy!
Posted by: arichey
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