Peel and de-vein the shrimp, cut in half and set aside. Chop the onion into a medium dice. Chop the bell pepper in a medium dice. Sauté the onion and bell pepper together in 1 tbsp of butter until onion turns opaque. Add the 3 cans of soup and the one can of Rotel tomatoes. Leave over medium heat. Saute shrimp seperately in 1 tbsp of butter with cajun seasoning to taste until shrimp are nearly cooked.
Add the shrimp to the etouffee mixture. Bring up the heat slowly to a low boil and reduce heat to medium low for 10 to 15 minutes.
Remove from heat and serve over warm rice with French bread. Enjoy!
Submitted by: arichey
