1 1/2 lb of shrimp
1 medium yellow onion
1 large green bell pepper
1 can cream of mushroom soup
1 can cream of shrimp soup
1 can cream of celery soup
1 can Rotel tomatoes
2 tbsp of butter divided
Cajun seasoning
rice

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. Sauté shrimp separately 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