• 2 tbsp chopped garlic (I use the smoked one in a jar)
• 12 stalk chopped celery
• 2 (10-12 oz) cans of cream of mushroom soup
• 1(10-12 oz) cans of French onion soup
• 1(6 oz) cans of tomato paste
• Salt and pepper to taste
• 2 tbsp hot sauce I use French’s Durkee’s)
• 3/4 c chopped fresh parsley
• 3/4 c flour
• 2 Ibs large shrimp (30-10) peeled and deveined
• 3 tbsp. cooking oil
• 2 (10 oz) can Rotel
• 2 quarts vegetable stock (below)
• 2 tbsp Tony Chachere’s seasoning
• 1 c (2 sticks) butter
• 6 c cooked rice
• French bread or soup crackers

In large stock pot, saute garlic, celery, onions and pepper in oil over medium heat until on- ions are clear, about 10 minutes. Add mushroom soup, onion soup, tomato paste and Rotel, stir well. Bring to a slow boil, and add stock, Tony’s, red pepper sauce and parsley. Reduce heat and simmer, covered for at least 1 hour, until celery is tender.

Add salt and pepper to taste and allow to simmer while preparing ronx. Roux: melt butter over medium heat in small heavy saucepan and add enough flour to make a thick batter. Cook, stirring constantly, until roux is tan in color. Remove from heat and add to etoufee, about 2 tbsp. at a time. Stir well with wire whisk to avoid lumps. Add shrimp and cook about 15 minutes more or until shrimp is cooked through.

Serve over cooked rice and with crackers or French bread. Note: To prepare your own vegetable stock, bring to boil 2-12 qts water, a quartered carrot, a quartered onion, 2 stalks of celery cut into 3″ pieces and salt and pepper to taste. Reduce heat and simmer about 30 minutes. Remove vegetables and stock is ready to use. A potato,
cut into chunks, or shrimp shells can also be added for deeper flavor.
You can use packaged vegetable, seafood or chicken stock as well.