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