RECIPE: Hobie's shrimp/crawfish etouffee

(KMSP) - Fox 9 holiday cookbook continues with a cajun style Thanksgiving recipe from Hobie Artigue.

Shrimp/Crawfish Etouffee

1 cup onions

1 cup bellpepper

2 cloves of garlic

2 lbs of shrimp/crawfish

½ stick of butter, or ½ cup of olive oil

½ cup of vegetable stock

Can of Golden Mushroom Soup (short cut)

Can of Rotel tomatoes

Cajun seasoning/salt & pepper/cayenne (use whichever to your taste preference)

Sweet & spicy jalapenoes (use at spice level preference)

STEPS:

1) Chop onions/bellpepper into small pieces and dice jalapenos into pieces. Warm butter/olive oil in a pot on medium heat and sauté onions, bellpepper and jalapenos.

2) Once vegetables have been sautéed, add crawfish/shrimp into vegetable mixture to sauté. Also add in seasonings (Cajun spices/salt & pepper) while simmering. Cook seafood for 7-8 minutes or when seafood is fully cooked.

3) Add Rotel tomatoes to taste. Add more for extra spice. Once in the pot, let the mixture cook for another few minutes.

4) Next, add in can of Golden Mushroom soup and vegetable stock. Bring to medium/high heat for 2-3 minutes, and then lower to low/medium heat. Let the mixture cook for however long you like on low heat with pot COVERED. Check on it periodically, and add water if necessary. The longer you let simmer, the better the flavor!

TIP: If your sauce is too thick, add extra water/vegetable stock. If sauce is too thin, add flour to thicken. Add water/flour mixture depending on your preference.

5) Once complete, serve the etouffee over cooked rice and ENJOY! Ca c’est bon!!!!