This recipe is based on Katherine's Crawfish Etoufee recipe from her blog, Smoky Mountain Cafe Basically, I followed her recipe and substituted 2 lbs of shrimp for the crawfish. Additionally, I used a can of unsalted tomatoes instead of tomato sauce. The shrimp was added during last 5 minutes of cooking.
This etouffee has a TON of shrimp--the dish recieved 2 thumbs up from Tavo!
I swear, there is rice under there somewhere...
Happy kids, chock full of etouffee. Yep, I'm drinking pink lemonade out of a wine glass. Why not?
Dirty Dozen Brass Band--kind of a random youtube video. I remember dancing to these guys when I went to Mardi Gras in '98 (jeeze--that was a minute ago!)