Shrimp Or Crawfish Etouffee

• 1 lb. peeled shrimp or crawfish
• 1 medium onion, chopped
• 1/2 bell pepper, chopped
• 1 stick butter or margarine
• 2 Tbsp. flour
• 2 cans cream of chicken soup
• 1 can cream of celery soup
• 1 c. water
• 1 Tbsp. Creole seasoning
• 1 tsp. celery salt
• 1/2 tsp. sage
• 1 tsp. parsley
• 1 tsp. garlic powder
• rice

1. In a large pot, saute onion and bell pepper in butter.
2. Cook until onion is almost clear, approximately 10 minutes.
3. Add flour; stir and cook for about 2 minutes.
4. Add soups, water and spices.
5. Bring to a boil.
6. Reduce to simmer; simmer for 20 to 30 minutes, stirring occasionally.
7. During the last 10 minutes of simmer time, add shrimp or crawfish.
8. Serve over cooked rice.

shrimp, onion, bell pepper, butter, flour, cream of chicken soup, cream of celery soup, water, creole seasoning, celery salt, sage, parsley, garlic powder, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1070718 (may not work)