Shrimp Etouffee

13 ingredients
6 steps

Ingredients

  • 2 lb. cleaned shrimp
  • 1 (8 oz.) can mushroom soup
  • 1 (8 oz.) can cream of celery soup
  • 1 (4 oz.) can tomato sauce
  • 4 Tbsp. flour
  • 1/4 c. oil
  • salt to taste
  • 1 tsp. Tony's seafood season
  • 1/4 c. bell pepper
  • 1/4 c. onion
  • 1/8 to 1/4 tsp. cayenne pepper
  • 1 clove minced garlic
  • 1 Tbsp. parsley flakes

Directions

  1. 1
    Heat oil in cast-iron pot; add flour and stir constantly until dark roux is obtained.
  2. 2
    Add both cans of soup, tomato sauce and herbs; simmer and cook on low heat for about 30 minutes, adding small amounts of water as needed.
  3. 3
    (Caution:
  4. 4
    you want this gravy pretty thick.)
  5. 5
    Add seasoning spices and shrimp; allow to cook for 30 minutes longer.
  6. 6
    Makes 8 hearty servings.

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