Crawfish or
Shrimp Etoufee – Laura Mc Coy
2 pounds shrimp
or crawfish tails
1 stick oleo
1 large onion,
chopped
1 large green
pepper, chopped
1 can cream of
mushroom soup
1 can cream of
celery soup
1 10-ounce cans
RO-TEL diced tomatoes and green chilies
1 15-ounce can
tomato sauce
1 sprig fresh
parsley, chopped
Premium long
grain rice
Melt oleo and sauté onions and peppers. Add cans of soup and ˝ can water. Stir to blend together. Add cans of RO-TEL and
tomato sauce. Cover and simmer for 1
hour. Add shrimp or crawfish tails and
parsley. Simmer another 20 minutes. Serve over rice. Yield:
6 servings.