Shrimp and Chicken Etouffee

This is one of David's favorite meals of all time (he ate it growing up). It is a Creole dish-hailing from southern Louisiana- which is thicker than gumbo. In French, etouffee means to "smother." Pronounced, I think, eh-two-fay.

2 cans diced tomatoes with jalepenos

2 cans cream of mushroom soup

2 cloves garlic, minced

2 green peppers, chopped

2 yellow onions, chopped

2 large bunches green onions, chopped

1 stick butter

2 (8 oz.) cans tomato sauce

2 lbs. shrimp, shelled

1-2 chicken breast, cooked and cut into bite sized pieces

Saute onions, peppers, and green onions in butter. Add garlic. Cook for a couple more minutes. Add all canned items and simmer for 30-45 min. Add chicken and shrimp and cook for about 3-5 minutes or until shrimp is cooked through. Serve over rice.

(It tastes better the next day. We like to add more jalepenos and cayenne pepper to give it more kick. If you don't like spicy, use regular diced tomatoes. )