Cavaliers Cajun Shrimp Etouffe

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 60
• 3 lbs butter
• 50 lbs shrimp, 60-70 count peeled
• 24 large onions
• 6 bunches parsley
• 16 ounces minced garlic
• 16 green onions
• 160 ounces tomato sauce
• 416 ounces cream of mushroom soup (16 26-ounce cans)
• 6 teaspoons app. lawery's garlic salt (adjust to taste)
• 1 teaspoon app. cayenne pepper (adjust to taste)

Recipe

• 1 note: it is real easy to over salty this recipe. it’s better to add garlic salt one teaspoon at a time and taste throughout. the shrimp usually makes it salty by themselves so use caution.
• 2 melt butter.
• 3 sauté onions, parsley, and garlic in butter. cook until onions become transparent and non-crunchy.
• 4 add shrimp. cook approx 10-15 minutes. stir regularly on medium heat.
• 5 add garlic salt and cayenne.
• 6 add green onions.
• 7 cook approx 20-30 minutes. shrimp will begin to change from raw appearance to a more cooked appearance. will firm and curl up tighter.
• 8 add tomato sauce and cream of mushroom. when all ingredients come to a boil, lower to a simmer and stir occasionally making sure it doesn’t stick. simmer for app. 1 hour or until gravy thickens.
• 9 serve over rice with potato salad. yum, yum!
• 10 makes app. 10-12 gallons.
• 11 note: can add water if you like to get desired consistency. may need to add garlic salt and cayenne.