1/2 cup unsalted butter 3 medium onions, finely chopped 3 celery stalks, finely chopped 2 cloves garlic, finely chopped 1 can (10.75 ounce size) cream of mushroom soup 1/2 cup ketchup, for color 1/2 teaspoon red pepper, or to taste 1/2 teaspoon white pepper, or to taste 1/2 teaspoon black pepper, or to taste 2 pounds peeled shrimp 1/2 cup parsley, finely chopped
In a stainless steel saucepan, melt butter over medium heat. Then add chopped onions, celery and garlic. Saute until clear, about 30 minutes. Add mushroom soup, ketchup (for shrimp etouffee) and red, white and black pepper.
Simmer, covered, over low heat for 20 to 30 minutes. Add shrimp or crawfish and continue to simmer, covered, for 20-30 minutes longer. Add parsley.
Can refrigerate etouffee for 1-2 hours to let flavors blend. Heat before serving over rice.
279 calories, 15 grams fat, 11 grams carbohydrates, 24 grams proteinper serving. This recipe is low in carbs.