Shrimp Etoufee

Serves 4-6
1 med onion, chopped
1 green bell pepper, chopped
1 lb. raw shrimp, large
1 stick butter
1 clove of minced garlic
1 (10 oz.) can of cream of celery soup
1 (10 oz.) can of Rotel tomatoes
and green chilies (drained)
2 T. Tony Chachere's Creole seasoning
1 tsp. Zatarain's crab boil (liquid)
6 c. cooked white rice

Chop one medium onion and one green bell pepper. Set aside. Peel 1 lb. of raw shrimp and set aside. Start the rice in a rice cooker (or other method). Melt one stick of butter in a large skillet. Add onions, peppers, and one clove of minced garlic. Sauté until peppers and onions are done, about 10 minutes. Stir occasionally. Turn down heat and add one can of cream of celery soup (do not use the fat free stuff) and a can of Rotel tomatoes and green chilies. Add a 1/4 c. of water. Stir until blended and simmer about 5 minutes uncovered until flavors are blended. Add water as needed to prevent burning and stir occasionally. Add raw shrimp and about 2 T. Tony Chachere's Creole seasoning, stir together and simmer about 10-minutes uncovered until shrimp is done. You may need to add a little water throughout this final simmering step. (You want it thick like gravy but not too thick. It should slide off your spoon but not soupy). Once the shrimp are done add a 1/2 tsp. of Zatarain's crab boil (liquid type) and stir together, simmering a few more minutes until blended. Taste test and add more Creole seasoning if you want to kick it up some more. Serve over cooked rice. Etoufee means, literally, "smothered" or "suffocated."

David Falkenstein - Strasburg, VA