Super Easy Shortcut Shrimp Etouffée

By Meisje

Ingredients

• 2 tablespoons of butter
• 1 medium onion, chopped
• 1 stalk of celery, chopped
• 1/2 of a green bell pepper, chopped
• 1 teaspoon kosher salt, or to taste
• 15 turns of the pepper mill, or to taste
• 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
• 1 tablespoon of dried parsley
• 2 cloves of garlic, chopped
• 1 can of Campbell's cream of mushroom soup
• 1 pound of shrimp, peeled, deveined, rinsed and patted dry
• 1/2 cup chopped green onions
• Chicken broth, as needed
• Splash of Kitchen Bouquet, for color
• Couple dashes of Tiger Sauce or other hot sauce
• Juice of half a lemon or to taste, optional
• Hot, cooked rice

Preparation

Step 1

Melt butter in a large skillet over medium heat and add the onion, celery and bell pepper; cook until tender. Add the salt, black pepper, Cajun seasoning, parsley and garlic. Add the cream of mushroom soup and stir until well blended. Add the shrimp or undrained crawfish tails and green onion. Stir in enough chicken broth to bring mixture to the consistency desired; bring mixture to a boil; reduce heat to a medium low simmer, cover and simmer for 12 to 15 minutes, stirring occasionally. Add a splash of Kitchen Bouquet, Tiger Sauce, and squeeze in lemon juice, if desired, stir well and serve over hot, cooked rice.