Frances Shrimp Étouffée
Ingredients
- 1/2 cup unsalted butter
- 1/4 cup flour
- 1 large onion, finely diced
- 4 celery sticks, finely diced
- 1 green bell pepper, finely diced
- 1 tablespoon garlic, roughly chopped
- 14 ounces cream of mushroom soup (1 small can)
- 14 ounces crushed tomato (1 small can)
- 14 ounces chicken stock
- 2 pounds shrimp, peeled and deveined
- 1 teaspoon Tony Chachere's Original Seasoning
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
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