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Easy Shrimp Etoufee

We are big fans of flavor when it comes to our designer's most favorite recipes, but the one flavor we don't gravitate towards is spicy. Over the weekend, The Kitchen Company designer, Ron Fisher, went to see a friend and came back with a Cajun recipe that perfectly balances earth and spice. (The secret is the Ro-tel tomatoes!) So for all our friends who are on the tamer side of spice, this recipe will turn up the heat. (in a good way)


  • 1 1/2 sticks butter or margarine
  • 2 onions (chopped)
  • 1 bell pepper (chopped)
  • 5 celery stalks (chopped)
  • Fresh parsley to taste
  • 1 can diced Ro-tel Tomatoes
  • 1/2 cup lemon juice
  • Worcestershire Sauce to taste
  • 2 Cloves of garlic
  • 1 can Cream of Mushroom Soup
  • 2 Ibs shelled, deveined shrimp
  • 1 Bag/Box (32 oz) White Rice


Add butter, onions, pepper, celery, and parsley to a large skillet on medium heat. Saute until vegetables are tender and then pour into a large crock pot. Add the Ro-tel tomatoes, lemon juice, Worcestershire sauce, garlic, and cream of mushroom soup to the crock pot. Cook on a low setting for four hours, then turn the setting to high and let the mixture come to a boil. (This will take about 20 minutes) Now, slowly stir in the shrimp and continue to cook on high for five to ten minutes until the shrimp turns pink and is cooked all the way through. Serve your delicious dish over white rice and dig in!

Ron's note: "Traditionally, you eat potato salad as a side dish with Shrimp Etouffee. You might want to try that as well!"

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