Shrimp Etoufee

Shrimp Etoufee

1/4 lbs of shrimp or crawfish tails, shelled and deviened, for each person. I fixed for 2, so I used a little over a half pound.

For 2 people, dice half an onion and half a bell pepper, and put it in the frying pan with about 2 tablespoons of butter. Let them cook down, untill the onions start turning brown. Then add the shrimp, season them with cajun seasoning liberally, and about 1/4-1/3 a can of cream of mushroom soup. Fry over medium heat for about 20 minutes. The mushroom soup will begin to cook off, so after about 10 minutes you may want to add a little more to keep the shrimp from burning. After about 15 minutes, add more mushroom soup, untill you've used nearly half the can. Or, you can add even more and dump what is left from frying over the rest of the dish. Add a few more shakes of cajun seasoning too.

Traditionally served over rice, sometimes over pasta. I like it over pasta. The pasta takes about 10 minutes to make, so start that when you're halfway done fixing the shrimp.