Thank you to Sandra B. for sharing this hand-written recipe with us! For those who don't know, an étouffée, which translates to "smothered" or "suffocated," is a stew-like dish common in both Cajun and Creole cuisine. It is made with seafood and vegetables and usually served over rice, but you can always try something different and serve it with potatoes, grits, pasta, or your choice of pairing instead.
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Shrimp Creole Étouffée
- 2 Tablespoons butter
- 1/2 package frozen onion mix
- 1 teaspoon minced garlic
- 1 can Rotel tomatoes (mild)
- 1 can Cream of Celery soup
- 1 teaspoon vegetable bouillon base
Simmer above ingredients on medium heat until vegetables have softened and mixture has blended.
Add 1 packet of Pop's Golden Gems dried shrimp powder, 12oz. raw gulf shrimp, peeled, deveined, tail-off and seasoned. I always use "Bon Ca-Ca" Cajun season.
Cook another 25 minutes until shrimp is cooked.
Serve over steamed rice, or over a baked potato.