Recipe Name Shrimp Etouffee Submitted by Guest Recipe Description This recipe is for Crawfish Etouffee, but I use shrimp since we don't often have crawfish here. Quantity 1 Quantity Unit pot Prep Time (minutes) 15 Cook Time (minutes) 15 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 1 medium (2-1/2" dia) finely Onion chopped 1 medium (approx 2-3/4" long, 2-1/2" dia) green pepper, finely chopped 1 stalk, medium (7-1/2" - 8" long) celery, chopped 4 tablespoons butter 4 cloves garlic minced 1 can (10.75 oz) cream of celery soup, canned, condensed 1 1/4 tablespoons Paprika 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon thyme, dry, ground 1/8 teaspoon cumin, ground 1/8 teaspoon cayenne pepper 1 medium shrimp frozen,cooked shrimp - 1lb 2 cups Rice, brown, medium-grain, cooked Steps Sequence Step 1 In large saucepan saute the onion, green pepper and celery in butter for 3 minutes. Add garlic. Reduce heat to medium; cook 5-7 minutes longer until veggies are tender. 2 Stir in soup, paprika, and other spices. Bring to a boil. Reduce heat; simmer uncovered for 5 minutes. 3 Stir in cooked shrimp; heat through. Serve with rice.