I have several recipes for Shrimp Etouffe, but most of them call for canned soup and I prefer to use all Fresh Ingredients and no pre-packaged items. Some recipes start with a good Cajun Roux. Mine starts with butter and veggies. (A lot healthier) Here is the recipe:

1 to 2 Lbs Fresh Raw Shrimp 

2 C. Brown Rice – (cooked makes 4 cups)

1 Stick of Butter

1 C. Chopped Onion 

1 C. Chopped Celery

1 C. Chopped red and yellow peppers

1 sm. Jar pimento

1 Clove Garlic – minced

1 C Chicken Broth

1/4 tsp. Oregano, Thyme, Paprika, Cayenne, Sea Salt (cayenne is optional)

1 Sm. Tomato Sauce

2 T Corn Starch w/ 1/4 C Water (for thickening)

Peel and devein shrimp. Place in a bowl and set in fridge. Cook Rice according to directions on package (or see my Easy Brown Rice Recipe)

Place butter and chicken broth in a large pot on the stove. Heat on med. high to melt butter. Add all veggies to pot. Add all spices and simmer until veggies are tender (about 20 minutes). Add tomato sauce and mix corn starch with water in a small dish. Add to pot and stir to thicken. Add shrimp and cook about 5 minutes (until shrimp are no longer translucent.) Serve over rice.