Nancy's Easy Etouffee

Nancy is my mother and this is her recipe. This is one of those quickies that makes a good, stick to your ribs dinner without too much prep work or thought, really. Comfort food.

I know a lot of people are demonizing cream of mushroom soup these days, but using it as a shortcut once in a blue moon isn’t going to hurt you one little bit. Besides, this is good food. Trust me.

Nancy’s Easy Etouffee

2 tbsp. butter or margarine
1 large onion, chopped
1 bellpepper, chopped
1 clove of garlic, minced
1 lb. raw shrimp or crawfish tails, peeled and cleaned, or chopped cooked chicken
1 can of RoTel tomatoes, undrained
1 can of cream of mushroom soup
1/4 tsp. cayenne pepper
Salt and black pepper, to taste
Cooked rice to serve over

Melt the butter in a large, heavy skillet. Add the onions and bellpepper and sautee until tender. Add the garlic and sautee for one minute more. Add your meat, RoTel tomatoes, cream of mushroom soup and cayenne and simmer over low heat for 30 minutes, stirring occasionally. Add salt and pepper if needed.

Serve over rice. How easy was that?