Shrimp Etouffee (A-2-fay)

My husband and his family are from Louisiana and introduced me to a bit of cajun cooking.  I fell in love instantly with this one and requested it whenever we went to eat at my in-laws’ home.  I now make it every month because I am still in love with this dish! It is super simple and the depth of flavor is incredible.  So if you have never had cajun food, this is the one to start with!

Ingredients:

2 pounds medium shrimp

1 stick butter

1 medium onion

3 stalks celery

1 green pepper

4 galic cloves

1 Cup water

1 can cream of mushroom soup

1 can tomato soup

1 Tablespoon fresh parsley or 1/2 Tablespoon dried parsley

1/2 Tablespoon dried cilantro

1/2 Tablespoon marjoram

salt and pepper

1 pound imitation crab meat

2  1/2 Cups white rice (make according to directions)

Directions:

Peel and devein shrimp.  Season shrimp with salt, pepper and Tony’s seasoning.  Set this aside in the refrigerator until you need them.

Dice and chop up the onion, celery, green pepper and garlc.

In a large pot, melt a stick of butter on med-high heat.

Add vegetables to melted butter.

Add salt.

Add pepper. Stir.

Cook until the vegetables are wilted.

Add seasoned shrimp to the pot and stir.  Cook for 15 minutes.

You want all your shrimp to be pink and curled up.

Add 1 Cup water as well as tomato soup and cream of mushroom soup. Stir.

Add parsley, cilantro and marjoram.  Stir. Cook for 10 minutes.

Tear up the imitation crab meat into small pieces.

Add imitation crab meat to pot and stir.  Cook for 10 minutes.

My mouth is watering right now!

Serve with a scoop of white rice on top as well as a bit of chives.