Chef John Folse's Shrimp Etouffee - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Prep Time: 1 Hour
Yields: 6–8 Servings

Comment:
To celebrate Mother's day, members of the WAFB 9 News team are sharing some of their favorite "Mom's recipes" during the month of May. Reporter Johnny Ahysen has a favorite recipe from his mom, Barbara "JoJo" Mattison. Etouffee is French for "smothered" and is used to describe a stewed dish. Other ingredients such as crawfish can be used according to personal taste. Barbara likes to serve this dish over white rice with warm French bread.

Ingredients:

2 pounds (10–15 count) shrimp, peeled and deveined
4 tbsps olive oil, divided
1 tbsp minced garlic
1 cup diced onions
1/2 cup sliced green onions
2 (10 and 3/4-ounce) cans cream of celery soup
2 cans water
1 (2.65-ounce) package Louisiana Cajun Étouffée Mix
1 (10-ounce) can ROTEL
1 tsp TexJoy™ Steak Seasoning

Method: 

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Saute shrimp 3–5 minutes or until pink and curled then set aside. In a large pot, heat remaining olive oil over medium-high heat. Sauté minced garlic, diced onions and green onions 3–5 minutes or until vegetables are wilted. Add soup, water, Louisiana Cajun Etouffee Mix, ROTEL and sautéed shrimp. Reduce heat to low and cook 30–45 minutes, stirring often. Season to taste with TexJoy™ Steak Seasoning. Serve over hot white rice.