Cavaliers Cajun Shrimp Etouffe

Ingredients

• 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 oz. cans)
• 6 teaspoons app. lowery's garlic salt (adjust to taste)
• 1 teaspoon app. cayenne pepper (adjust to taste)

Directions

1. 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. 2

   DIRECTIONS.

3. 3

   1. Melt butter.

4. 4

   2. Sautee onions, parsley, and garlic in butter. Cook until onions become transparent & non-crunchy.

5. 5

   3. Add shrimp. Cook app. 10-15 minutes. Stir regularly on medium heat.

6. 6

   4. Add garlic salt & cayenne.

7. 7

   5. Add green onions.

8. 8

   6. Cook app. 20-30 minutes. Shrimp will begin to change from raw appearance to a more cooked appearance. Will firm and curl up tighter.

9. 9

   7. 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.

10. 10

    8. Serve over rice with potato salad. Yum, yum!

11. 11

    Makes app. 10-12 gallons.

12. 12

    Note: Can add water if you like to get desired consistency. May need to add garlic salt and cayenne.