3 medium onions
1/2 stalk of celery
1/2 glove of fresh garlic
1/2 med bell pepper
1/2 bunch of green onions
2 small can of tomato sauce
1 regular can of cream of mushroom soup
2 lbs of cleaned shrimp tail
OR crawfish tail
2 sticks of margarine
Spices
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp Cheyenne pepper
1/2 tsp garlic salt
1/2 tsp onion salt
1 tsp gumbo powder
* In a large cooking pot over high heat on top of the stove, put in 1/2 stick of margarine. When
melted add all of the diced onions, garlic, and vegetables while pot is hot. Stir about 4 min.
Reduce heat to medium.
* Add another 1/2 stick of margarine and cook for about 10 minutes while stirring occasionally.
Add 1 stick of margarine and cook for about another 10 minutes while stirring occasionally.
* Add 1 can of tomato sauce and green onions, stir for about 5 minutes. Add all of your
spices while stirring.
* Add 1 can of cream of mushroom soup and stir for
about 4 minutes.
* Add 1 can of tomato sauce whie stirring. Let cook
on low heat for about 30 minutes.
* Add shrimp and cook for 8 minutes.
* Serve over rice!
* On spices: As with the Sauce Picante, this should be done to taste, everyone has different
ideas about what tastes good to them. I add a lot more spices than this recipe calls for.
* On tomato sauce: I use tomato paste, use a couple of cans of water, and stretch it out a
bit more. Also I do not use mushroom soup. When I was
originally taught how to make this,
soup wasn't used, it does
make it taste good though :)
* On veggies: I use a bit more veggies than this, I use about 3 stalks of celery, the whole
bunch of green onions, a whole bell pepper and....
* On shrimp and crawfish: I usually only use one pound of this, myself. Because I use more
veggies this works out alright.
* On cooking: After doing the butter and onion part I usually just add in the tomato paste, the
rest of the veggies and spices, let stew for a bit then add in the shrimp or crawfish then let
is all simmer together for about 30-40 minutes. Again, following the recipe to the letter
usually makes a better dish, but this seems to be a quicker way of doing things and it's
almost as good!
