1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced Rotel tomatoes (original)
1 package of mushrooms, sliced
1 green bell pepper, finely diced
1 white onion, finely diced
1 stalk of celery, finely diced
3 cloves of garlic, finely diced
Old Bay Seasoning
Sea Salt
3 bay leaves
2 lb uncooked shrimp (peeled and deveined)*
5 green onions
1 cup heavy whipping cream
- Add soups, rotel, mushrooms, bell pepper, white onion, celery, and garlic to pot. Add a couple of dashes of Old Bay, and salt to taste. Add bay leaves.
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Cook on medium until the veggies are almost completely cooked. Add shrimp. Bring to a boil, then immediately reduce to simmer. Cook only until shrimp are done (pinkish/opaque), and then immediately remove from heat.
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Allow to cool, and then refrigerate overnight. (This step is a must. The etouffee will taste terrible at this point. The flavors need time to develop.)
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When you're ready to serve, heat on low to medium until warm. Add diced green onions, and about 1 cup of cream (add to taste). Heat thoroughly, but do not boil.
* I use the 2 lb bag of frozen, uncooked shrimp from Costco. Thaw in the refrigerator the night before, and remove the tails before adding to the etouffee.